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The rump cap, as you may be able to guess, comes from the top of the hindquarter of the cow. It is not as tender as some cuts, but cooked with the right care and carved properly, it can be a very succulent cut that is full of flavour. When buying rump cap, make sure you have at least a 1. Alyn Williams’ method for cooking rump cap to perfection.
Score the fat of the rump cap in a diagonal pattern. Season the fat of the rump cap with plenty of salt and place in the hot pan fat-side down. Turn the heat down a little and render the fat down slowly. As you cook, a large quantity of fat will be released into the pan.
Turn over the meat, add some of the reserved fat and once hot, baste the top of the meat with the fat. Transfer to an ovenproof tray and pour the cooking juices from the pan over the meat. Helen Graves’s South American inspired roast picanha recipe involves covering the beef with a smoky chilli and black peppercorn rub, served with aromatic spiced quince for a beautifully autumnal accompaniment. 18 0 0 0 0 30. Picanhas’ refers to the Brazilian cut of meat we use.
It’s similar to the sirloin as it has its own signature strip of fat and is located opposite of the sirloin. It is commonly known as the rump cap or the Queen of Steak. Wasn’t able to enjoy the food in the comforts of the restaurant, but the food itself was a delight! The mashed potato was to die for and the congee was an interestingly perfect pairing with the steak. Oh yes, and thank you for the attentive service and on time delivery, my family and I really appreciate it!