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Recipes

Picanha-Style Roasted Beef Rump Cap with Crispy Fat Cap

Meet Picanha - Brazil's most loved cut, and what we know as the Rump Cap. Score the fat, sear it hard, then let the oven do the rest. You get a beautifully caramelised crust on the outside, a pink juicy centre, and that golden crispy fat cap that makes everyone fight for the first slice. Once you cook it this way, you'll never go back.

Prep Time:

15mins

Cook Time:

1hr

Servings:

4-6

Tags:

Beef

Ingredients

1-1.5kg Beef Rump Cap
2 tsp flaky sea salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tbsp olive oil
Fresh rosemary (optional)

Cooking Instructions

Remove the rump cap from the fridge 30-45 minutes before cooking and pat dry with paper towels.
Using a sharp knife, score the fat cap in a crosshatch pattern - cut about 1cm deep, being careful not to cut into the meat. This helps the fat render and crisp up beautifully.
Rub the olive oil all over the meat, then season generously with salt, pepper, and garlic powder - make sure to get into the scored cuts on the fat cap.
Heat a heavy-based or cast iron pan over high heat until smoking hot. Place the rump cap fat-side down and sear for 4-5 minutes until deeply golden and beginning to crisp. Sear all other sides for 2 minutes each.
Transfer fat-side up to a roasting dish. Add rosemary if using.
Roast at 200°C for 35-40 minutes for medium (internal temp 58-60°C) or until cooked to your liking.
Rest on a board loosely covered in foil for 15 minutes - this is non-negotiable.
Slice against the grain and serve with roasted vegetables and your choice of sides.