If you’re craving a show-stopping centerpiece that brings together rich, juicy beef and vibrant, herbaceous sauces, you absolutely must try the Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe. This dish is a celebration of bold flavors and textures—the tender rump cap roast, expertly cooked to perfection, pairs beautifully with zesty chimichurri and a variety of indulgent gourmet sauces, making every bite a memorable experience. Whether it’s a special occasion or a weekend treat, this recipe will earn you rave reviews and maybe even a few happy dance moves in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and quality. Each ingredient is carefully chosen to enhance the natural flavors of the picanha, while the sauces add layers of depth and excitement to the dish. From the earthy richness of roasted garlic butter to the fresh zing of classic chimichurri, these components will have your taste buds singing.
- 2 kg/4 lb beef rump cap (picanha): Look for a well-marbled piece with the silver skin trimmed off for the best texture and flavor.
- 5 tsp sea salt flakes: Essential for seasoning the roast and drawing out its natural juiciness; you can substitute with kosher salt if preferred.
- 1/2 tsp black pepper: Adds just enough subtle heat to complement the beef without overwhelming it.
- Chimichurri butter: A luscious, herb-packed butter that melts over the roast, amplifying its flavor beautifully.
- Roasted garlic butter: Sweet, mellow roasted garlic combined with creamy butter for a savory finishing touch.
- Classic chimichurri: Bright and tangy, this sauce cuts through the richness with fresh parsley, garlic, and vinegar.
- Bearnaise sauce: A velvety, tarragon-infused French classic for an elegant sauce option.
- Cowboy butter: A spicy, buttery Southern-inspired sauce that adds a smoky kick.
- Cafe de Paris butter: A fragrant, herbaceous butter with a secret blend of spices for deep flavor.
- Creamy mushroom sauce: Earthy mushrooms in a silky cream base, perfect for lovers of umami.
- Blue cheese sauce: Bold and tangy, for those who want to add a punch of intense flavor (page 330 of Dinner).
- Red wine sauce: Rich and robust, a classic pairing for beef that enhances its savory notes (page 327 of Dinner).
- Dijon mustard, wholegrain mustard, horseradish cream: Great condiments to add a zip of heat and texture alongside the sauces.
How to Make Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe
Step 1: Preparing the Beef
Start by patting the beef rump cap dry and trimming off any remaining silver skin for a tender bite. Generously season the meat all over with the sea salt flakes and black pepper. This simple seasoning sets the stage for the beef’s natural flavors to shine once cooked.
Step 2: Searing the Roast
Heat a heavy skillet or cast-iron pan over medium-high heat. Place the picanha fat side down first, allowing the fat to render and create a crispy, golden crust. Sear each side for about 3 to 4 minutes until beautifully caramelized. This step locks in juices and builds depth of flavor.
Step 3: Roasting to Perfection
Transfer the seared roast to a preheated oven at 180°C (350°F). Roast for around 75 to 90 minutes, or until your meat thermometer reads 55°C (130°F) for medium-rare. Don’t rush this step—low and slow is key to tender, juicy results.
Step 4: Resting and Finishing Touches
Once out of the oven, let the roast rest for at least 20 minutes. Resting allows the juices to redistribute, making each slice incredibly moist. Just before carving, spread some chimichurri butter or roasted garlic butter over the top so it melts into the meat, heightening every mouthful with buttery herb goodness.
How to Serve Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe
Garnishes
A sprinkle of fresh parsley or chopped chives adds a pop of color and a fresh note to the plate. Thin lemon wedges are ideal for those who love a slight citrus tang to brighten every bite. Adding a few grilled chilies or pickled red onions can provide an exciting contrast in flavor to the rich beef and sauces.
Side Dishes
This roast pairs beautifully with roasted vegetables like carrots, parsnips, and Brussels sprouts for a hearty, earthy complement. Creamy mashed potatoes or a silky potato gratin provide the perfect comforting contrast. For something lighter, a crisp green salad with a lemon vinaigrette helps balance the indulgence on the plate.
Creative Ways to Present
Slice the beef thinly across the grain and arrange it fan-style on a large wooden board for a rustic, shareable vibe. Offer the selection of gourmet sauces in small bowls alongside the meat, inviting guests to mix and match flavors. For an elegant dinner, plate the slices individually drizzled with chimichurri and a dollop of classic bearnaise, garnished with microgreens.
Make Ahead and Storage
Storing Leftovers
Keep leftover beef wrapped tightly in foil or plastic wrap in the refrigerator. It’s best enjoyed within 3 days to maintain flavor and texture. Leftover roasted vegetables and sauces should be stored separately for the best results.
Freezing
If you want to freeze the beef, slice it first and place portions in airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently to preserve tenderness and juiciness.
Reheating
Reheat your sliced roast slowly in a low oven (120°C/250°F) wrapped in foil to keep it from drying out. Alternatively, warm slices quickly in a skillet with a splash of water or broth and cover to steam gently. Avoid microwave reheating as it can toughen the meat.
FAQs
What is the difference between picanha and other cuts of beef?
Picanha is a specific cut from the rump cap known for a thick fat cap and robust flavor. It’s popular in Brazilian barbecue and is prized for its tenderness and juiciness when cooked properly, unlike standard sirloin or rump cuts which can be leaner.
Can I use different sauces if I don’t like chimichurri?
Absolutely! This recipe is versatile. The gourmet sauces like bearnaise, creamy mushroom, and red wine sauce all offer different flavor profiles that complement the beef beautifully if you prefer alternatives to chimichurri.
How do I know when the picanha is cooked to medium-rare?
The best way is to use a meat thermometer and look for an internal temperature around 55°C (130°F). The meat will continue to cook slightly while resting, reaching perfect medium-rare without drying out.
Is it necessary to trim the silver skin before cooking?
Yes, removing silver skin improves the texture and makes the roast more enjoyable to eat. Silver skin is tough connective tissue that won’t break down during cooking and can be unpleasant to bite through.
Can this recipe be made on a grill instead of the oven?
Definitely! Searing on a grill and then cooking the roast over indirect heat creates wonderful smoky flavor. Just monitor the heat to avoid overcooking, and use a thermometer to get your desired doneness.
Final Thoughts
There’s something truly magical about the Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe—it brings people together around the table with hearty flavors and tender meat that feels both special and comforting. Whether you’re a seasoned cook or trying something new, this recipe promises to be a beloved favorite that you’ll return to time and again. So go ahead, fire up your oven or grill, and treat yourself and your loved ones to this unforgettable feast.
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Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Brazilian
Description
This recipe showcases a perfectly cooked Beef Rump Cap Roast, also known as Picanha or sirloin cap, celebrated for its flavorful fat cap and tender meat. The roast is seasoned simply with sea salt flakes and black pepper, allowing the rich beef flavor to shine. It’s roasted to medium-rare perfection and served with a variety of sumptuous butters and sauces like chimichurri butter, roasted garlic butter, creamy mushroom sauce, and classic chimichurri, elevating the dish to a delightful centerpiece for any gathering.
Ingredients
Beef Roast
- 2 kg (4 lb) beef rump cap (picanha, 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
Optional Butters and Sauces
- Chimichurri butter
- Roasted garlic butter
- Classic chimichurri
- Bearnaise sauce
- Cowboy butter
- Cafe de Paris butter
- Creamy mushroom sauce
- Blue cheese sauce
- Red wine sauce
- Dijon mustard
- Wholegrain mustard
- Horseradish cream
Instructions
- Preheat and prepare the beef: Preheat your oven to 180°C (350°F). Ensure the silver skin on the rump cap is trimmed off for optimal tenderness. Score the fat cap lightly in a crisscross pattern without cutting into the meat.
- Season the meat: Generously rub the beef rump cap with the sea salt flakes and sprinkle the black pepper evenly over the surface. This will enhance the natural flavors and help form a delicious crust during roasting.
- Roast the beef: Place the beef fat-side up on a roasting rack inside a roasting pan. Roast in the preheated oven for approximately 90 minutes, or until an internal temperature of 55-60°C (130-140°F) is reached for medium-rare doneness. Adjust time if you prefer a different level of doneness.
- Rest and serve: Remove the roast from the oven and let it rest, loosely covered with foil, for at least 15 minutes. This allows the juices to redistribute. Slice the beef against the grain and serve with your choice of chimichurri butter, roasted garlic butter, or any of the recommended sauces and mustards for a rich, flavorful meal.
Notes
- Use sea salt flakes for a better crust, but kosher or cooking salt can be substituted at a reduced quantity.
- Resting the meat is crucial for juicy slices.
- Adjust roasting time based on your preferred level of doneness and oven variance.
- Serve with a variety of butters and sauces to suit different tastes and occasions.
