Perfect Picanha Roast (Beef Rump Cap)

Name: Perfect Picanha Roast (Beef Rump Cap)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 8
Ingredients: 2 kg beef rump cap (picanha), silver skin trimmed; 5 tsp sea salt flakes; 0.5 tsp black pepper; 1 serving Chimichurri or Bearnaise sauce (optional for serving); 1 serving Dijon or wholegrain mustard (optional for serving)

Master the art of roasting Picanha, the prized Brazilian beef cut known for its succulent fat cap and deep flavor. This slow-roast method ensures a tender, medium-rare center with a perfectly browned, crispy exterior.

Servings8 Portions

Prep Time10 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

beef rump cap (picanha), silver skin trimmed
2 kg
sea salt flakes
5 tsp
black pepper
0.5 tsp
Chimichurri or Bearnaise sauce (optional for serving)
1 serving
Dijon or wholegrain mustard (optional for serving)
1 serving

Step-by-Step Instructions

Preheat your oven to 140°C (285°F) or 120°C for fan-forced ovens.

Use paper towels to pat the surface of the rump cap thoroughly dry to ensure a better crust.

Score the fat cap in a diamond pattern, making cuts about 2.5cm (1 inch) apart. Cut deeply into the fat but avoid slicing into the meat itself.

Season the beef: Rub the underside and sides of the meat with 2 teaspoons of sea salt and half of the black pepper. Rub the remaining 3 teaspoons of salt and the rest of the pepper generously into the scored fat cap.

Place the beef on a wire rack set over a roasting tray. If using an oven-safe meat thermometer, insert it into the thickest part of the roast.

Slow-roast the beef until the internal temperature reaches 48°C (118°F). This typically takes between 70 to 90 minutes depending on the shape of the cut.