Slow-Roasted Rump Cap (Picanha) with Chimichurri
ID: fdbe4432...
A perfectly cooked rump cap (picanha) using a reverse-sear technique. It is first slow-cooked on a charcoal grill to absorb smoky flavors, rested extensively, and then finished in a hot oven to render the fat cap beautifully without any flare-ups.
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🍳 Cooking Flow
Trim the fat cap and silver skin, then season heavily with salt. → Slow-cook on a charcoal grill at 100°C (212°F) until the internal temperature is 48°C (118°F). → Rest the meat on a wire rack for at least 1 hour. → Blast in a preheated oven at 230°C (446°F) to render the fat cap. → Slice, top with flaky salt, and serve with chimichurri.
Cooking Steps
Brief Cooking Order
Trim the fat cap and silver skin, then season heavily with salt. → Slow-cook on a charcoal grill at 100°C (212°F) until the internal temperature is 48°C (118°F). → Rest the meat on a wire rack for at least 1 hour. → Blast in a preheated oven at 230°C (446°F) to render the fat cap. → Slice, top with flaky salt, and serve with chimichurri.
Introduction
A perfectly cooked rump cap (picanha) using a reverse-sear technique. It is first slow-cooked on a charcoal grill to absorb smoky flavors, rested extensively, and then finished in a hot oven to render the fat cap beautifully without any flare-ups.
Step 1
Trim the fat cap so it is nice and even across the entire roast, and remove any silver skin from the underside of the meat.
Step 2
Apply a small amount of olive oil as a binder, then season the rump cap heavily on all sides with cooking salt or kosher salt. (If possible, dry brine in the fridge overnight).
Step 3
Set up a charcoal grill for indirect cooking at around 100°C (212°F). Place the meat on the indirect side and cook until the internal temperature reaches 48°C (118°F), which takes about 2 hours.
Step 4
Remove the meat from the grill and let it rest on a wire rack for at least 1 to 1.5 hours.
Step 5
Preheat your oven to 230°C (446°F). Place the rested meat in the oven and roast until the fat cap is beautifully rendered and golden brown.
Ingredients List
Important Notes
Dry brining the meat overnight in the fridge helps build a better crust and deeper flavor.
Using the oven for the final searing step instead of a hot grill prevents uncontrollable grease flare-ups from the rendering fat.
Resting the meat for at least an hour before the final high-heat blast is crucial for achieving an even, edge-to-edge rosy pink doneness.
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