Rump Cap Roast

Nutrition values are AI-estimated based on ingredients.

• 2-2.5 kg / 4-5 lb rump cap / picanha
• 5 tsp salt flakes
• 1/2 tsp black pepper

1. 1Trim any thin silvery membrane (silver skin) off the lean meat side of the rump cap using a sharp knife.
2. 2Season the lean meat side generously with salt flakes and freshly ground black pepper, rubbing it into the meat.
3. 3Flip the roast to reveal the thick fat cap and score it in a diamond or criss-cross pattern, making shallow cuts only through the fat layer.
4. 4Season the scored fat cap generously with salt flakes and freshly ground black pepper, rubbing it in.
5. 5Place the seasoned picanha fat-side up on a round wire rack set inside a foil-lined baking sheet.
6. 6Insert a meat thermometer probe into the thickest part of the meat.
7. 7Slow roast in a preheated oven at 140°C/285°F (120°C fan) until the internal temperature reaches 48°C / 118°F (approximately 70-90 minutes).
8. 8Remove the roast from the oven and allow it to rest for 30 minutes.
9. 9To achieve a crispy fat cap, return the roast to a very hot oven under the grill/broiler for a maximum of 3 minutes (positioned 5-7cm / 2-3" from the heat) or pan-sear fat-side down in a hot pan.
10. 10Transfer the fully cooked roast to a cutting board, cut it in half, then slice against the grain into thick pieces.
11. 11Serve immediately, optionally with roasted vegetables and sauces.

These instructions are our analysis of the original video. Watch on YouTube →