Cut diagonals deeply into the fat but not into the meat. Sprinkle the salt over and
let stand 1 hour
Set the roast on a rack in a roasting pan, fat side up 200mm below the griller element.
Set the oven mode to Grill - High. Grill on high so the fat renders and crisps. 45 minutes.
Cook till the internal temp is >42° in the thickest part
Let rest covered for more than 30 minutes before carving
Because of the top down cooking style and triangular shape the temp can rise by as much as 10°- 12° when resting. My target temp is 58° after resting.
Thick beef gravy. Drain off most of the beef fat, leaving about 4 tablespoons. Sprinkle with 3 Tbs of flour and rub into the beef fat, scrapping the pan. Dissolve a beef stock cube in 1 cup of boiling water and mix into the gravy to make a paste. Add more hot water as required and pour into a small saucepan. Bring to a boil and put into a service jug. If its thick enough you will need a spoon to serve it. No extra seasoning should be needed.
How much seasoning (salt) is enough. I was watching a cooking competition show and the contestant tasted his dish and was sure it had enough salt, maybe even too much. The judges and supposedly one of the worlds great chefs to a man said it lacked salt (seasoning). I think most chefs use way too much salt and most add MSG which increases the salt effect. I think it is that over time in a commercial kitchen the chefs salt tolerance increases (greatly) and to them without lots of salt food is tastless. Their taste receptors have been switched off. And thats not how it should be. Excess salt intake is a proven health hazard.
My taste is accustomed to my cooking using minimal amounts or no added salt. If you review the recipes on this site you will see that most have no added salt in the ingredients or method. Most of the salt in this recipe ends up in the gravy or tallow.
Set the roast on a rack in a roasting pan, fat side up 200mm below the griller element.
Set the oven mode to Grill - High. Grill on high so the fat renders and crisps. 45 minutes.
Cook till the internal temp is >42° in the thickest part
Let rest covered for more than 30 minutes before carving
Because of the top down cooking style and triangular shape the temp can rise by as much as 10°- 12° when resting. My target temp is 58° after resting.
Thick beef gravy. Drain off most of the beef fat, leaving about 4 tablespoons. Sprinkle with 3 Tbs of flour and rub into the beef fat, scrapping the pan. Dissolve a beef stock cube in 1 cup of boiling water and mix into the gravy to make a paste. Add more hot water as required and pour into a small saucepan. Bring to a boil and put into a service jug. If its thick enough you will need a spoon to serve it. No extra seasoning should be needed.
How much seasoning (salt) is enough. I was watching a cooking competition show and the contestant tasted his dish and was sure it had enough salt, maybe even too much. The judges and supposedly one of the worlds great chefs to a man said it lacked salt (seasoning). I think most chefs use way too much salt and most add MSG which increases the salt effect. I think it is that over time in a commercial kitchen the chefs salt tolerance increases (greatly) and to them without lots of salt food is tastless. Their taste receptors have been switched off. And thats not how it should be. Excess salt intake is a proven health hazard.
My taste is accustomed to my cooking using minimal amounts or no added salt. If you review the recipes on this site you will see that most have no added salt in the ingredients or method. Most of the salt in this recipe ends up in the gravy or tallow.
1.5kg Rump Cap
2 Tbs Salt
3 Tbs Flour
1 Beef stock cube
Vaccuum seal and age the rump cap at least 2 - 4 weeks in the refrigerator.
I like to serve with a thick gravy made with the pan juices and some flour and beef stock. The gravy I make for this is almost a paste in consistency.
I cook this once every 3 months or so. It is tasty but also to collect the beef fat and make it into Tallow. So when I come across a really fatty rump its time to cook this dish.
2 Tbs Salt
3 Tbs Flour
1 Beef stock cube
Vaccuum seal and age the rump cap at least 2 - 4 weeks in the refrigerator.
I like to serve with a thick gravy made with the pan juices and some flour and beef stock. The gravy I make for this is almost a paste in consistency.
I cook this once every 3 months or so. It is tasty but also to collect the beef fat and make it into Tallow. So when I come across a really fatty rump its time to cook this dish.
Picanha is a Brazilian BBQ. A Rump Cap Roast is sort of the
same but done under a grill rather than on a BBQ. Without any shadow
of a doubt this is the tastiest piece of meat on a cow. The first
issue is getting a rump cap. Basically buy a whole rump and remove
the top or cap. Then slice the rest for steaks and use the offcuts
for mince or sausages.
There are two things that are most important. First, it needs to be a top quality rump. Second, it needs to be very well aged. Otherwise the rump cap can be a bit tough and stringy. Past that this is really easy to cook and difficult to make a bad one. Rare, medium, well done and overdone. All good. Because of the triangular shape you can get everything from rare to well done in one roast. Slice it up, put it on a serving tray and let people decide how they like their meat. You will collect 200ml - 300ml of beef fat. Great for making Tallow. This is just enough for 4 people.
There are two things that are most important. First, it needs to be a top quality rump. Second, it needs to be very well aged. Otherwise the rump cap can be a bit tough and stringy. Past that this is really easy to cook and difficult to make a bad one. Rare, medium, well done and overdone. All good. Because of the triangular shape you can get everything from rare to well done in one roast. Slice it up, put it on a serving tray and let people decide how they like their meat. You will collect 200ml - 300ml of beef fat. Great for making Tallow. This is just enough for 4 people.
One of the best Roast Recipes Rump Cap Roast or Picanha BBQ
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