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
Scale
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.
