Introduction
When it comes to a delightful roasting experience, few cuts of beef can rival the beef rump cap, also known as picanha. Renowned for its rich flavor and juicy tenderness, this cut is a favorite among carnivores and aspiring chefs alike. With the addition of various sauces, it can shine in numerous culinary settings, making it a quintessential dish for gatherings or special occasions.
Ingredients with Measures
2 kg/4 lb beef rump cap/picanha (more names: sirloin cap, coulette), silver skin trimmed off
5 tsp sea salt flakes (or 3 1/2 tsp cooking salt/kosher salt)
1/2 tsp black pepper
Sauce Options:
Chimichurri butter
Roasted Garlic Butter
Classic Chimichurri
Bearnaise sauce
Cowboy butter
Cafe de Paris
Creamy mushroom sauce
My favorite Blue Cheese Sauce
Red wine sauce
Dijon mustard, wholegrain mustard, horseradish cream
Prep Time
20 minutes
Cook Time
70 to 90 minutes
Total Time
Approximately 2 hours
Yield
Serves 6 to 8 people.
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 140°C/285°F (120°C for fan-forced).
Prepare the Beef
Pat dry the beef rump cap with paper towels to remove excess moisture.
Score the Fat Cap
Using a sharp knife, score the fat cap in a diamond pattern, making cuts that are about 2.5cm / 1″ apart. Cut only into the fat, avoiding cutting into the meat itself.
Season the Beef
Rub the meat surface with 2 teaspoons of sea salt and half of the black pepper on the underside and sides. Then, apply an additional 3 teaspoons of salt and the remaining pepper onto the fat cap.
Insert Meat Thermometer
Place the beef on a rack set over a tray. If using, insert an oven-safe meat thermometer into the thickest part of the beef.
Slow-Roasting
Roast the beef in the preheated oven until the internal temperature reaches 48°C / 118°F. This will take between 70 to 90 minutes, so monitor closely.
Rest the Beef
Remove the beef from the oven and place it on the counter without covering it. Allow it to rest for 30 to 40 minutes. During this time, the internal temperature will rise to 56°C / 132.8°F, achieving a perfect medium rare.
Preheat the Grill/Broiler
About halfway through the resting time, preheat your oven grill/broiler to the highest setting. Adjust the shelf so the fat cap is about 12cm / 5″ from the heat source.
Brown the Fat Cap
Grill the rump cap for 2 to 3 minutes or until the fat cap is golden and slightly crispy. Keep a close eye on it to ensure it doesn’t burn; remove it after 3 minutes even if it isn’t golden enough to avoid overcooking the beef.
Slice to Serve
Once ready, slice the beef thinly into 8mm / 1/3″ pieces. Serve immediately with your choice of sauce. If you’re using wagyu, you may cut slices up to 1.25cm / 1/2″ thick.
Notes
Note 2
For best results, use sea salt flakes. If using cooking salt or kosher salt, reduce the amount to 3.5 teaspoons.
Note 3
Cooking time may vary depending on the oven and the size of the meat, so it’s important to monitor the internal temperature.
Note 4
For different doneness levels, adjust resting times and target internal temperatures as preferred (see references for further details).
Note 5
For optimal texture, always slice against the grain of the meat. This ensures tenderness and enhances the eating experience.
Cook techniques
Scoring the Fat Cap
Cut the fat cap into a diamond pattern, making sure to only cut into the fat and not the meat itself. This helps the fat render during cooking.
Rubbing Salt and Pepper
Before roasting, rub 2 teaspoons of salt and half the pepper on the meat’s surface, then apply the remaining salt and pepper to the fat cap for enhanced flavor.
Using a Meat Thermometer
Insert an oven-safe meat thermometer into the thickest part of the beef to accurately monitor the internal temperature during roasting.
Slow-Roasting
Roast the beef at a low temperature until it reaches an internal temperature of 48°C / 118°F. This slow cooking method helps retain moisture and flavor.
Resting the Meat
After roasting, let the beef rest at room temperature for 30 to 40 minutes. This allows the juices to redistribute, resulting in a tender and juicy slice.
Browning the Fat Cap
For a crispy finish, grill the fat cap under high heat for 2 to 3 minutes after resting. Monitor closely to prevent burning.
Slicing Techniques
Slice the beef thinly against the grain into 8mm / 1/3” thick pieces for optimal tenderness. Avoid thick slices, as this cut is best served thin.
FAQ
What is the ideal internal temperature for medium rare beef?
The ideal internal temperature for medium rare beef is 56°C / 132.8°F.
Can I use different types of salt?
Yes, you can use cooking salt or kosher salt, but adjust the quantity if needed since different salts have varying volumes and intensities.
How do I know when the fat cap is properly browned?
The fat cap should be golden and slightly crisp after grilling for about 2 to 3 minutes. Keep a close watch to avoid burning.
What sauces pair well with beef rump cap?
Sauce options include Chimichurri butter, roasted garlic butter, classic chimichurri, bearnaise sauce, cowboy butter, and more.
Why is it important to let the meat rest after cooking?
Resting the meat allows the juices to redistribute, resulting in more flavorful and tender slices when served.
Conclusion
This slow-roasted beef rump cap, seasoned simply with salt and pepper, delivers a rich flavor and tender texture that makes it a standout dish. Whether served with a variety of delicious sauces or enjoyed on its own, this cut of meat is sure to impress at any gathering. Don’t forget the importance of resting the beef to achieve the perfect medium-rare consistency.
More recipes suggestions and combination
Chimichurri butter
A vibrant and zesty sauce to complement the rich flavor of the beef.
Roasted Garlic Butter
A creamy, aromatic butter sauce that adds a delightful twist.
Classic Chimichurri
A tangy sauce made with fresh herbs, garlic, and vinegar, perfect for grilled meats.
Bearnaise sauce
A luxurious butter-based sauce enriched with herbs, ideal for a sophisticated touch.
Cowboy butter
A bold and flavorful compound butter that pairs perfectly with beef.
Cafe de Paris
A herb-infused butter that brings a unique and savory element.
Creamy mushroom sauce
A rich, earthy sauce that enhances the beef’s natural flavors.
Blue Cheese Sauce
A tangy and creamy addition that provides depth and richness.
Red wine sauce
A classic sauce that gives a luxurious finish to any meat dish.
Dijon mustard, wholegrain mustard, horseradish cream
Simple condiments that add a kick and elevate the beef experience.
