Slow-Roasted Beef Rump Cap

• BR2 kg beef rump cap (picanha/sirloin cap) · silver skin removed
• SS5 tsp sea salt flakes
• BP1/2 tsp black pepper

Préparation

1. 1

   Preheat the oven to 140°C. Pat the surface of the beef dry with paper towels.

2. 2

   Score the fat cap in a 2.5cm diamond pattern, cutting deep into the fat without piercing the meat underneath.

3. 3

   Rub 2 teaspoons of salt and half the pepper onto the meat surface (underside and sides), then massage the remaining 3 teaspoons of salt and the rest of the pepper into the fat cap.

4. 4

   Place the beef on a rack set inside a tray. Insert an oven-safe thermometer into the thickest part of the meat and roast until the internal temperature reaches 48°C, which takes between 70 to 90 minutes.

5. 5

   Remove the beef from the oven and let it rest uncovered for 30 to 40 minutes, allowing the internal temperature to rise to 56°C for a perfect medium-rare finish.

6. 6

   During the resting time, preheat the oven grill (broiler) to its highest setting. Position the shelf so the fat cap sits approximately 12cm from the heat element.

7. 7

   Place the rested beef under the grill for 2 to 3 minutes until the fat cap is golden and crisp, being careful not to exceed 3 minutes to avoid overcooking the meat.

8. 8

   Slice the roast into thin pieces, about 8mm thick, and serve immediately.