If you’re craving a show-stopping roast that’s bursting with bold, juicy flavors and perfectly complemented by vibrant, herbaceous sauces, the Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe is exactly what you need. This dish celebrates the luscious cut of rump cap, known for its incredible tenderness and rich marbling, enhanced by a sprinkle of sea salt flakes and black pepper for that ideal crust. Paired with fresh chimichurri and an array of gourmet butters and sauces, every bite delivers an unforgettable experience that will have you reaching for seconds (and thirds!).
Ingredients You’ll Need
Keeping things simple yet extraordinary, this recipe calls for a handful of essential ingredients, each playing a unique role to elevate the flavor profile and texture of the beef. The balance between meat, seasoning, and sauces transforms this roast into a culinary masterpiece.
- 2 kg/4 lb beef rump cap / picanha: The star cut with stunning marbling and a signature fat cap that keeps the meat juicy and flavorful.
- 5 tsp sea salt flakes: Coarse salt helps form a beautiful crust and enhances the natural beefy taste.
- 1/2 tsp black pepper: Adds subtle heat and complexity without overpowering the beef.
- Chimichurri butter: A luscious blend that infuses brightness with herbaceous notes and creaminess.
- Roasted garlic butter: Adds smoky, caramelized garlic richness that pairs perfectly with the beef.
- Classic chimichurri: Fresh parsley, garlic, oregano, and vinegar create a lively, tangy sauce perfect for cutting through the richness.
- Bearnaise sauce: Velvety and slightly tangy, it adds an elegant touch of French flair.
- Cowboy butter: A bold, buttery sauce with a hint of heat and herbs that complements grilled flavors.
- Cafe de Paris: A fragrant, vegetable-infused butter that’s complex and irresistibly creamy.
- Creamy mushroom sauce: Earthy mushrooms enrich this mellow, velvety sauce.
- Blue Cheese Sauce: Pungent and creamy, it’s a decadent addition that enhances the umami profile.
- Red wine sauce: Deep, rich, and slightly sweet, it beautifully rounds out the dish with acidity and body.
- Dijon mustard, wholegrain mustard, horseradish cream: These condiments bring extra punch and variety to suit all taste preferences.
How to Make Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe
Step 1: Preparing the Beef
Start by trimming any silver skin off your rump cap, but keep the thick fat cap intact—it’s essential for moisture and flavor. Score the fat lightly in a diamond pattern, which allows seasoning to penetrate and helps the fat render beautifully during cooking.
Step 2: Seasoning
Generously sprinkle the beef with sea salt flakes and freshly ground black pepper on both sides. The salt flakes create an irresistible crust once roasted, locking in the juices while the pepper adds a mild spice that complements the meat’s natural flavor.
Step 3: Roasting to Perfection
Place the beef fat-side up on a wire rack set over a roasting tray. Roast at a moderate temperature for about 90 minutes or until the internal temperature reaches your desired doneness—medium rare is heavenly. This low and slow method ensures the fat melts slowly, basting the meat internally for maximum juiciness and tenderness.
Step 4: Resting and Slicing
Once cooked, transfer the roast to a cutting board and let it rest for at least 15 minutes. Resting allows the meat fibers to reabsorb the juices so each slice is moist and tender. Slice against the grain into thick, juicy pieces to showcase the perfect texture of the picanha.
How to Serve Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro add a pop of color and brightness, complementing the rich beef and sauces. A sprinkle of flaked sea salt on top just before serving brings that final crunch and flavor burst.
Side Dishes
This dish pairs wonderfully with crispy roasted potatoes or creamy mashed cauliflower to balance the richness of the beef. Grilled seasonal vegetables bring freshness and a touch of smokiness, while a simple green salad offers a refreshing counterpoint.
Creative Ways to Present
Serve the sliced picanha arranged on a wooden board for a rustic feel, surrounded by bowls of chimichurri, bearnaise, and blue cheese sauce for guests to customize their plates. Alternatively, plate individual portions with a drizzle of red wine sauce and a dollop of cowboy butter for an upscale presentation that wows.
Make Ahead and Storage
Storing Leftovers
Leftover picanha will keep well in an airtight container in the fridge for up to 3 days. Store the meat and sauces separately to retain their optimal texture and flavor.
Freezing
You can freeze sliced roast beef, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat gently in a low oven or covered skillet to preserve the juiciness. Avoid microwaving at high heat as it can dry out the meat. Warm the sauces gently on the stove or in a microwave-safe dish.
FAQs
What makes picanha special compared to other cuts?
Picanha has a distinctive fat cap that melts during cooking, infusing the meat with incredible flavor and moisture, which makes it uniquely tender and juicy compared to leaner cuts.
Can I use a different cut if I can’t find rump cap?
Absolutely. Sirloin cap or coulotte are great alternatives, as they share a similar texture and fat distribution, though the cooking time might vary slightly.
How spicy is the chimichurri in this recipe?
The classic chimichurri here is bright and herbaceous with a gentle kick from garlic and a hint of vinegar acidity—never overpoweringly spicy, just the perfect complement.
Do I need to prepare all the sauces?
No need to make every sauce at once. Pick one or two favorites to serve alongside the roast; each provides a unique character, so choose based on what flavors you love.
What is the ideal doneness for picanha?
Medium rare (about 130-135°F or 54-57°C) is best for picanha, showcasing its tenderness and juiciness. Overcooking can make it tough, so watch the temperature carefully.
Final Thoughts
This Beef Rump Cap Roast (Picanha) with Chimichurri and Gourmet Sauces Recipe is truly a celebration of beef’s bold flavors and textures, intertwined with vibrant sauces that make every bite magical. Whether you’re cooking for family, friends, or a special occasion, this dish promises an unforgettable experience that’s as fun to make as it is to eat. Give it a go, and prepare to fall in love with picanha all over again!
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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 Dish
- Method: Roasting
- Cuisine: Brazilian / South American
Description
A flavorful and tender Beef Rump Cap Roast, also known as picanha, sirloin cap, or coulette, prepared by seasoning with sea salt flakes and black pepper, then roasted to perfection. This classic cut is served with your choice of rich and savory sauces such as chimichurri butter, roasted garlic butter, or a variety of other complementary accompaniments, making it an ideal centerpiece for gatherings and special meals.
Ingredients
Beef Roast
- 2 kg (4 lb) beef rump cap / picanha, silver skin trimmed off
- 5 tsp sea salt flakes (or 3 1/2 tsp cooking salt / kosher salt)
- 1/2 tsp black pepper
Sauces and Butters (optional)
- 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
- Prepare the Beef: Begin by trimming off the silver skin from the rump cap to ensure tenderness. Pat the meat dry with paper towels to help the seasoning adhere well.
- Season Generously: Sprinkle 5 teaspoons of sea salt flakes evenly over the beef, ensuring all sides are covered. Follow with a light dusting of 1/2 teaspoon black pepper to enhance flavor.
- Roast the Beef: Preheat your oven to a moderate heat of about 180°C (350°F). Place the beef rump cap on a roasting tray, fat side up, and roast for approximately 90 minutes or until it reaches your desired level of doneness (medium-rare is recommended for this cut). Use a meat thermometer for accuracy, targeting an internal temperature around 54-57°C (130-135°F) for medium-rare.
- Rest and Serve: Once roasted, remove the beef from the oven and let it rest covered loosely with foil for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender roast. Slice against the grain and serve with your choice of the listed sauces or butters for added richness and flavor.
Notes
- Use sea salt flakes for a more delicate seasoning texture; kosher salt or cooking salt can substitute but adjust quantity accordingly.
- Silver skin must be removed to avoid a chewy texture.
- Allowing the roast to rest before slicing is critical for juicy meat.
- Cooking times may vary depending on oven type and roast size; always check internal temperature for best results.
- Serve with a variety of sauces to cater to different tastes and elevate the dish.
