Description
This Beef Rump Cap Roast, also known as Picanha or sirloin cap, is a mouthwatering cut prized for its tenderness and rich flavor. Perfectly roasted with a simple seasoning of sea salt flakes and black pepper, it is ideal for a delicious dinner gathering. Serve it with a variety of complementary sauces like chimichurri butter, roasted garlic butter, or red wine sauce to elevate the experience.
Ingredients
Scale
Main Ingredients
- 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
Suggested Accompaniments & 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
- Prepare the Beef: Remove the silver skin from the rump cap to ensure tenderness and better seasoning penetration. Pat the meat dry with paper towels, which helps achieve a good crust when roasting.
- Season the Meat: Generously sprinkle the sea salt flakes evenly all over the beef rump cap, followed by the black pepper. This simple seasoning brings out the natural beef flavor.
- Roast the Beef: Preheat your oven to approximately 180°C (350°F). Place the rump cap fat side up on a roasting rack inside a roasting pan to allow even heat circulation. Roast for about 60 to 90 minutes, depending on your desired doneness. Use a meat thermometer to check: 55°C (130°F) for medium rare or 60°C (140°F) for medium.
- Rest and Serve: Remove the roast from the oven and let it rest covered loosely with foil for at least 15 minutes. This allows the juices to redistribute and keeps the meat moist. Slice against the grain and serve with your choice of chimichurri butter, roasted garlic butter, or any of the suggested sauces for an enhanced flavor experience.
Notes
- Using sea salt flakes is preferred for better texture and seasoning control, but cooking salt or kosher salt can be substituted with adjusted quantities.
- Removing the silver skin before cooking is essential to achieve tender meat and a good crust.
- Resting after roasting is critical to retain the juices and ensure a flavorful, moist roast.
- Cooking times may vary depending on the size of the cut and oven efficiency; a meat thermometer is recommended for perfect results.
- The accompanying sauces listed are suggestions that can be made ahead or bought premade according to preference.