You have to try this Picanha/Rump cap recipe. Easy to make at home, unbelievably juicy meat, out of this world taste! Absolutely Delicious!
Top quality skillet:
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Recipe:
- Picanha, Rump Cap - mine was 3,2 lbs/1,4kg
- Salt - I use sea salt flakes
- Pepper - I use 5 peppercorns mix
For the marinade on top
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried estragon
- About 5 tablespoons/75ml olive oil, if you think is too much use 3 tablespoons/45ml
- 1-1,5 teaspoon Dijon or yellow mustard
- 1 tablespoon soya sauce
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
Sear the meat on all sides, place it on a rack oven tray and spread all the marinade on top.
Roast in a preheated oven, fan on, 392F/200C for exactly 12 minutes. After the 12 minutes, take the meat out and let it rest exactly 12 minutes. After resting 12 minutes, back in the oven again for exactly 12 minutes second time, followed by resting again exactly for 12 minutes. After resting, put it back in the oven for third, final time, exactly 12 minutes again. After the third final roasting, take the meat out and let it rest for minimum 20 minutes before cutting!
So basically, my rump cap was a little over 3 pounds, that means roughly 12 minutes per pound/450g so I would say do the exactly same process with your meat using that as a guidance. If you like your meat more rare, give it 11 minutes per pound/450g, if you like it more well done, give it 13-14 minutes. You can play it safe, regardless of the size of the meat, just stick in a thermometer before the third final roasting and set it up to your preferred internal temp, when it starts beeping take the meat out!
#delicious #picanha #beefroastrecipe
