Sensational Roast Rump Cap / Picanha

METHOD:

Preheat oven to 100C. Heat a large frypan over a medium-high heat. Score the fat on the rump cap. Season rump cap with sea salt and freshly ground black pepper and rub over 2 tablespoons extra virgin olive oil. Place the meat fat-side down in the hot pan to brown, about 4-6 minutes. Turn meat over and brown the other side lightly, 3 minutes. Transfer to a baking tray on a trivet and cook 2-2.5 hours.

Now you can either cover lightly with foil and let rest on board 20-25 minutes or if you enjoy crispy flavoursome fat, turn the heat up to finish to a crisp golden colour.

Try this recipe for yourself with our beef!

You can find this cut in our Premium Beef Box. 

Share your recipe!

We'd love to hear from you, email your recipe to info@fourdaughters.com.au 

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COOK WITH OUR BEEF

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