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Christmas Chef Receipe: Perfect Picanha Rump Cap with Parsley Root and Apple Slaw



This month’s chef recipe is brought to you by Russell Brown, a former Michelin-starred chef who has been a loyal customer to Walter Rose & Son over the years. Russell has now written a book, ‘Well Seasoned’ to launch March (8) 2018 and is available for pre-order on Amazon:

Russell ran a fly fishing business in Cornwall before a growing passion for food and cooking led to him taking the plunge and embarking on a new career as a professional chef at the age of 27. Starting as a commis chef in Truro, various jobs followed before, in 2003, Russell and his wife Eléna opened Sienna in Dorchester. Here Russell was awarded three AA rosettes in 2007 and a Michelin star in 2010. They sold Sienna in 2015 when Russell launched Creative about Cuisine, a business focussing on his food writing, photography and consultancy work. Russell writes for a number of trade and leisure publications, often supplying the accompanying photography. He also continues to cook at guest chef dinners, demonstrates at various festivals and has a number of wide ranging food consultancy contracts. Russell's recipes and photography feature throughout the book and you can see more previews here:


Serves 4

For the beef
Fresh ground black pepper
1tsp smoked paprika
1tsp garlic powder
1tbs rapeseed oil
1 x 700g picanha rump cap
Maldon sea salt

For the parsley root slaw
1 red onion, finely sliced
25g mayonnaise
25g crème fraîche
5g Dijon mustard
100g parsley root, julienned
⅙ of a pointed cabbage, julienned
1 sharp apple, peeled and coarsely grated
1dsp chopped flat parsley
Lemon juice to taste
Maldon sea salt
Freshly ground black pepper

To serve
8 flat breads or wraps
Pickled Jalepeno chilli

For the beef
Mix the paprika, garlic powder and a generous grind of black pepper with the oil and rub well into the flesh of the beef. Leave to marinate for 1 hour. Season well with salt and seal in a hot pan. Allow the fat to render well. Leave fat side down in the pan and transfer to a hot oven. Cook to the required degree basting frequently. Remove and allow to rest.

For the slaw
Cover the sliced onion with boiling water and leave for 5 minutes. Drain and squeeze dry. Mix the mayonnaise and mustard with the crème fraîche, stir in the vegetables and apple. Season to taste. Add the parsley just before serving

To serve
Slice the beef into thick slices, lay on the flatbreads and top with the slaw, finish with the pickled chilli if desired





                              Russell Brown