Australian🥩 Meat

Rump Cap Roast (Picanha)

Name: Rump Cap Roast (Picanha)
Total time: 2 h 40 min
Cuisine: Australian
Ingredients: 2-2.5 kg Rump cap (Picanha); 5 tsp Salt flakes; ½ tsp Black pepper

⏱ 160 min

Rump cap is considered by many to be the best cut for roast beef—prime rib quality without the price tag. This recipe uses a safe, straightforward method that ends with edge-to-edge medium rare and a golden, crackly fat cap. Scoring and rendering the fat cap golden makes it nicer to eat and look better. A meat thermometer is essential to ensure it's not overcooked, as rump cap is less forgiving than prime rib or tenderloin.

High-protein

Adapted from a video by RecipeTin Eats

Rump Cap Roast (Picanha)

Watch on YouTube

Ingredients

Rump cap (Picanha)2-2.5 kg
Salt flakes5 tsp
Black pepper½ tsp

Steps

1
Score the fat cap with deep cuts. Rub the meat with 2 tsp salt and sprinkle 3 tsp of salt on the fat cap, dividing the pepper evenly between both sides.
2
Place the meat on a roasting rack and roast at 140°C/285°F (120°C fan) until the internal temperature reaches 48°C/118°F, approximately 70 minutes to 1½ hours.
3
Remove from the oven and rest for 30 minutes.
4
Quickly sear the fat cap under a very hot oven grill or broiler for a maximum of 3 minutes, keeping it about 5-7 cm (2-3 inches) from the heat source at the highest setting.
5
Serve immediately.

Rump Cap Roast (Picanha)

Ingredients

Steps

More like this