Rump Cap Roast (Picanha) – RecipeTin Eats
This article discusses the benefits of using rump cap for roast beef, as it provides prime rib quality without the high price tag. It also explains how to cook rump cap properly to avoid it becoming chewy. The recipe provided includes a method for achieving a medium rare roast with a golden, crackly fat cap. The article also mentions the different names for rump cap, such as picanha, sirloin cap, and coulotte, and highlights its popularity in Brazilian churrasco. The importance of removing silver skin from the rump cap is also emphasized.
Additionally, the article provides sauce options to accompany the roast beef, including Butter Chimichurri and Roasted Garlic Butter, as well as other classic sauces like Béarnaise, Cafe de Paris, Cowboy Butter, Creamy Mushroom, and Blue Cheese. It explains why gravy is not recommended for this recipe, as it requires drippings from the roasting pan, which are not present in this method. The importance of using a meat thermometer to ensure the roast is cooked to the desired level of doneness is also emphasized. Overall, the article provides a comprehensive guide to cooking a delicious rump cap roast with flavorful sauce options.
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