Brazilian-style beef rump roast
Serves: 4-6 | Preparation time: 20 min | Cooking Time: 30 minutes
600g Tasman yearling beef whole rump roast
4 cloves garlic
2 tbs sea salt flakes
4 tbs extra virgin olive oil
Char Grilled Vegetables:
2 zucchini (sliced thinly lengthways)
1 red capsicum (quartered, seeds and stem removed)
200g button mushrooms
12 sprigs thyme ( plus 1tbs leaves)
- Place beef on a plate and allow to come to room temperature.
- Place garlic and salt in a mortar and pestle and grind to a fine paste. Add oil and stir to combine.
- Spread beef with garlic paste.
- Preheat a chargrill over high heat and cook beef for 4 to 5 minutes per side, depending on thickness. Allow to rest, slice to serve.
- Place vegetables in a bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables while beef is resting, turning regularly until golden.
- Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Whole rump roast or rump cap or top sirloin cap is a prime beef cut very popular in Brazil known as picanha (pea-kan-yah). When cooked appropriately (rare or medium rare) this cut is incredibly tender, juicy and tasty.
Because Brazilian beef cuts are different from Australian ones, rump cap is not a cut you will find easily, ask your butcher to slice it for you.