Beef rump:
Prep the rump by removing the 5 muscle groups and all the sinew. Cut into portions and vac with a little olive oil. Cook for 25 minutes at 60°c for 25 minutes from room temperature. Seal off and season.
Herb ash:
Pick all the herbs and place in the oven in gastro tray at 200°c until completely blackened. Allow to go cold and blitz to a powder.
Smoke oil:
Place the oil in a container with a lid. Burn coals until white hot. Blow coals out and drop into the oil and place a lid on top. Leave for 15 minutes. Pass through a coffee strainer.
Artichokes:
Wash the artichokes perfectly and pat dry and place on a tray covered in salt. Roast in the oven on 180°c until tender. When cooled break into pieces and deep fry at 180°c until they golden and crisp.
Pickled onions:
Blance the onions in boiling water briefly to loosen the skins. Cut them in half and peel them. Compress in a vac pac bag in anzu.
Artichoke puree:
Take the pulp from half of the baked artichokes and blitz with a little olive oil to make a thick smooth emulsion.
Cabbage:
Remove all the green from the frissee and pick the inner yellow leafs. Take the root from the kale and remove the outer leaves from the raddichio and pick the inner leaves out. Boil some lightly salted water blanche the leaves and refresh in iced water. Pat dry and brush with olive oil lay flat on a dehydrater tray. Dry at 50 °c for 5 hours. Season with salt and vinegar powder.