About the Beef Rump Cap
What is a beef rump cap? The beef rump cap is the part of the rump derived from the D-rump, by separating the roast beef and the rump cap. It’s very tasty and tender when prepared just right.
What’s a Picanha?
Picanha is actually the very cap resting on top of the rump. In short, the picanha is really just another way of saying beef rump cap. So if you happen to find yourself in a Brazilian restaurant or butcher, you can just say picanha and the butcher will know what you want.
Grilled Beef Rump Cap with Roast Garlic, Horseradish and Sage
What you need:
- 2x 300-400g beef rump caps (trimmed)
- 2 garlic bulbs
- Fresh horseradish
- 2 tbsp extra virgin olive oil (for the horseradish)
- 3 tbsp extra virgin olive oil (for the rump)
- Handful of sage leaves
- Salt and pepper
- Bring meat to room temperature.
- Preheat the oven to 160 degrees C.
- Roast garlic bulbs for about 20 minutes.
- Remove, cool and peel garlic.
- Lower heat to 50 degrees C.
- Peel and grate horseradish, and then mix with olive oil.
- Season the meat with salt and pepper.
- Heat 2 tablespoons of olive oil in a large fry pan over medium flame.
- Fry rump caps.
- Let it rest inside a warm oven.
- Meanwhile, turn up the heat in pan.
- Add half a cup of water and sage leaves into pan.
- Bring to a boil and reduce mixture to a few tablespoons.
- Strain into a small saucepan and bring to a simmer.
- Add remaining oil.
- Turn down to low heat.
- Slice meat and serve with horseradish, garlic, and sage.
Whole Roasted Rump
What you need:
- 3 kilogram whole rump
- 1/4 cup balsamic vinegar
- 1/4 cup chopped rosemary
- 1/8 cup crushed black peppercorns
- Extra virgin olive oil
- Marrow bones
- Get beef to room temperature.
- While waiting, crush peppercorns in a mortar and pestle.
- Add chopped rosemary, olive oil and balsamic vinegar and mix to a slurry.
- Score the cap fat.
- Rub the slurry over the fat cap of rump to create a crust. Rub some on the underside as well.
- Marinade overnight or for at least 4 hours, turning over several times.
- Get the BBQ kettle hot.
- Rub salt and olive oil on the marrow bones.
- Add salt to the rump.
- Place rump and marrow bones onto the weber.
- Pour remaining marinade over the rump and bones.
- Allow to sizzle for 20 minutes on the grill, before turning down the fire a little.
- Depending on the flame, cooking will take about 45 to 60 minutes.
- For rare the rump should be about 55 degrees C inside.
- Put on a flat dish and set aside for 30 minutes.
- While letting the meat rest, you can pour a little balsamic vinegar and the olive oil over the meat.
- Cover with foil to keep warm.
- Serve whole with the marrow bones and a salad on the side.
We at Butcherman hope that you enjoyed this recipe.
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