Last weekend, I purchased from Real Beef a cut unlike any I have ever tried before. It was possibly one of the best pieces of meat I have ever eaten and await for next market to purchase another. Upon serving, it cut like butter, served with al dente green beans, this does not need any fancy sauces, the jus is sufficiently flavoursome. The rump cap, which originates from South America also known as “Picanha”. The cap is triangular in shape, between one and two-inches thick and covered on one side with a thin layer of fat. It can be cut into steaks or cooked in one piece. The cap is lean and flavourful and can be roasted, grilled or sautéed.
- 1.2 kg Rump Cap Roast – Real Beef
- 5 cloves Garlic – Tasmanian Natural Garlic and Tomatoes
- 2 table spoons Salt – A pinch of…
- 2 table spoons Pepper
- 1/2 bunch Thyme – Old School Farm
- Kipfler Potatoes – Erinvale Farm Potatoes
- 600 gm Green Beans – Old School Farm
- Olive Oil –
Turn the rump cap with the fat down and with a small paring knife, make small incisions spaced out throughout the meat. Following each incision, push your pinky finger inside tas you will need enough room to place your slithered garlic inside it. Space them out (approximately 2 per 1cm thickness). Turn BBQ or oven on to 180°C to pre heat. In a small bowl, mix the salt and pepper together. Cut the garlic into 4 slithers per clove. Using the paring knife to pick up the salt and pepper mixture (approximately 1 pinch) and insert into the meat along with the garlic. Put the roast in the oven for 45 minutes and garnish with thyme and the rest of the salt and pepper. Par boil the kipfler potatoes for approximately 10 minutes let cool and season with remaining salt and pepper. Add to the Roast and bathe with the jus. Let the roast sit for 20 minutes in the oven or BBQ. Steam the beans for 10 minutes till al dente. Add salt and pepper and a knob of butter if desired. Serve the rump cap cut thin after rested.
Recipe Julia Wever