Slow-cooked Westholme wagyu rump cap, pastrami spices, smashed celeriac & malt pickles

Malt pickles

500ml (2 cups) water
500ml (2 cups) malt vinegar
125ml (½ cup) tamari
50g (¼ cup) brown sugar
1 tsp sea salt
1 head black garlic, cut through the equator *
½ bunch thyme
2 small white onions, peeled and cut in wedges
100g (1 cup) wood ear mushrooms

Smashed celeriac

1 large celeriac, trimmed of greens
extra virgin olive oil
sea salt
freshly ground pepper

Wagyu rump cap with pastrami spices

1 x Westholme rump cap / culotte (approx. 1.4kg / 49 oz)
3L (3 QT) water
210g (1 cup) fine table salt
150g (¾ cup) brown sugar
3 dried bay leaves
1 tsp coriander seeds
½ tsp black peppercorns

Spice rub

1 tsp garlic powder
1 tsp onion powder
30g (2 tbsp) brown sugar
50g (3 tbsp) Dijon mustard
⅓ cup coarsely ground coriander seeds
¼ cup coarsely ground black peppercorns

Malt pickles

1. In a saucepan, combine water, malt vinegar, tamari, brown sugar, salt, black garlic,
thyme and onions. Bring to the boil and simmer for 2 minutes. Remove from the
heat and allow to cool.
2. Add the mushrooms and cool to room temperature.
3. Once cooled, transfer to an airtight container or sterilised jar and refrigerate.

Smashed celeriac

4. Season the celeriac with some olive oil and sea salt and wrap with foil.
5. Roast in the oven at 180C (360F) for about 2.5 hours until a skewer easily pierces to the centre.
6. Allow to cool out of the oven and then trim away the thick skin.
7. Place the celeriac in a bowl and roughly smash with the back of a fork. Season with olive oil, sea salt and pepper.

Wagyu rump cap with pastrami spices

8. Trim fat off the rump cap so there’s an even layer of approx. 5mm across the top.
9. Combine water and salt in a large container and whisk until the salt is dissolved. Add sugar and spices and whisk until combined.
10. Place rump cap into the brine and cover with lid or clingfilm. Refrigerate for 8 hours or overnight.
11. Remove from the brine and pat dry with a paper towel.

Spice rub

12. Preheat oven to 75C (170F) (use a thermometer to check*).
13. Combine the coriander and pepper and mix well. Set aside.
14. Place the rump cap on a tray and rub with garlic and onion powder
15. Sprinkle the brown sugar over and rub into the rump cap.
16. Rub all over with mustard.
17. Cover the rump with the coriander and pepper mix and pat down to form a soft crust, tapping off any excess. Ensure the entire cap is covered evenly. Transfer to a wire rack on top of a tray.
18. Place in preheated oven. Cook for 3 – 4 hours or until the centre of the rump cap reaches 65C (150F).
19. Remove and rest for 20 minutes. Slice across the cut, starting from the thickest part first.
20. Serve beef with smashed celeriac and drained pickles.

NOTES

– Black garlic is preserved, sweet and mellow. It’s available from speciality food stores.
– All ovens are different and temperature dials are often inaccurate. Oven thermometers are available in kitchen stores and can be a handy addition to your kitchen kit. A meat thermometer is essential for perfectly cooked steak.