Beef rump cap is a cut of meat from the top of the hindquarter of the steer that has a thick layer of creamy fat across the top of it. This layer, when cooked properly, adds a wonderful rich flavour to the meat. It is a popular cut of meat in Brazil named Picanha where it is cooked, rotisserie style, over hot coals and served with a herby, piquant green sauce called chimichurri.

We chose to cook this meat on the BBQ where either gas or coals work well. If you don’t have a BBQ, then sear the meat slowly in a pan or on a griddle plate and then finish it off in the oven. The cooking times will be more-or-less the same.
 

 

PREP TIME: 25 mins
COOK TIME: 1 1/2 hours
SERVES: 6-8

Ingredients:

Beef Rump Cap

• 1.2 – 1.5kg piece Green Meadows Beef Rump Cap
• Olive oil
• Sea salt

Carrot & Cabbage Slaw

• 1 red onion, quartered, finely sliced
• 2 tablespoons red or white vinegar
• 450g cabbage, finely shredded
• 350g carrots, peeled, coarsly grated
• 1 cup parsley, finely chopped
• ​1 cup mayonnaise

Method:

Beef Rump Cap:

About an hour before you want to start cooking the rump cap bring the meat out of the fridge so that it can come up to room temperature.

Once at room temperature score the layer of fat on the top of the meat, making sure you don’t cut through the meat itself. Rub generously with olive oil and season with sea salt.

Heat a BBQ and over a medium-low heat sear the outsides of the meat until a lovely dark crust forms and the fat crisps up. You may have to adjust the heat on the BBQ as you do this to allow the fat to crisp up gradually. We moved ours lots as we cooked it, making sure all sides got contact with the BBQ, sometimes in areas that were more hot and other times on cooler parts of the BBQ. This took around 45 minutes.

Once a lovely crust has formed and the fat has crisped up put the lid down over the BBQ and over a low heat let the meat cook to your liking. It will take 45 minutes or so (depending on the weight of your meat and the temperature of your BBQ) to cook the meat until it is rare. Use a temperature probe if required. Once cooked to your liking, remove from the BBQ and either finely slice as we did, or you can cut into steaks and BBQ again until charred on each side.

Carrot & Cabbage Slaw

Put the red onion in a small bowl, pour over the vinegar and mix well and then leave while you chop the remaining veg.

Put the cabbage and carrot into a bowl along with the parsley, add in the onion and mix well to combine. Spoon in the mayonnaise then mix well. Serve with the rump cap along with a side of chunky fries.

To Serve:
We can't say no to fries so our recommendation is to serve the rump cap and slaw with a side of chunky fries.