Smoked Rump Cap with Barbecue Sauce
Charlie Carrington
Charlie Carrington
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne’s South Yarra that completely changes cuisine four times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says. Charlie’s Atlas Weekly meal-box service is similarly globe-trotting, skilling up home cooks and exciting households with delicious easy-to-prepare dinners.
This is inspired by Texas barbecue but it’s served more like roast beef, carved at the table if you like. The rump’s smokiness is boosted by a barbecue sauce that’s built around smoked apple and vegetables, and there’s freshness and crunch from coleslaw.
Ingredients
Wagyu
Wagyu
600 grams (21 oz) Westholme rump cap
Barbecue rub
Pickles, to serve
Barbecue sauce
Barbecue sauce
1 onion, roughly chopped
2 capsicum, roughly chopped
2 apples, roughly chopped
½ red onion
¼ cup brown sugar, firmly packed
400 grams (14 oz) tomato polpa
100ml (3.4 oz) red wine vinegar
2-3 tbsp Dijon mustard
1 tsp taco seasoning (eg oregano, paprika, salt, citric acid, cumin)
1 tsp smoked paprika
Coleslaw
Coleslaw
¼ cabbage, finely sliced
1 small cucumber, finely sliced into rounds
1 carrot, finely sliced into rounds
few sprigs coriander, leaves only, finely chopped
1 tbsp olive oil
½ orange, juice only
salt, to taste
Method
Trim fat cap, reserving fat, and coat generously with barbecue spice rub.
Place onion, capsicum and apples on a smoking rack and place fat trim on top.
Smoke for 30 minutes at 170C / 340F, then 6 minutes at 210C / 410F. Rest meat in a warm place for about 10 minutes or until you can pick it up with your hands.
Blend smoked onion, capsicum and apples to a chunky paste, then add red onion, sugar, tomato, mustard, seasoning and paprika. Blend to a sauce consistency.
Toss coleslaw ingredients in a bowl.
Slice rump cap against the grain and serve with coleslaw and barbecue sauce.
"I love Westholme Wagyu for its versatility: there are unlimited possibilities with good produce."
