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
Scale
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.
