Slow-Roasted Beef Rump Cap
The rump cap, or picanha, offers prime rib quality at a fraction of the cost when prepared with a gentle, slow-roasting method. This technique ensures edge-to-edge medium-rare beef topped with a crisp, golden fat cap.
Ingrédients
- 2 kg beef rump cap (picanha/sirloin cap) · silver skin removed
- 5 tsp sea salt flakes
- 1/2 tsp black pepper
Préparation
- 1
Preheat the oven to 140°C. Pat the surface of the beef dry with paper towels.
- 2
Score the fat cap in a 2.5cm diamond pattern, cutting deep into the fat without piercing the meat underneath.
- 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
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
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
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
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
Slice the roast into thin pieces, about 8mm thick, and serve immediately.