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.
600 grams (21 oz) Westholme rump cap
Pickles, to serve
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
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
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."