Brazilian-style beef rump roast

Brazilian-style beef rump roast

Serves: 4-6 |  Preparation time: 20 min  |  Cooking Time: 30 minutes 


600g Tasman yearling beef whole rump roast
Garlic paste:
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)


  1. Place beef on a plate and allow to come to room temperature.
  2. Place garlic and salt in a mortar and pestle and grind to a fine paste. Add oil and stir to combine. 
  3. Spread beef with garlic paste.
  4. 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.
  5. Place vegetables in a bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables while beef is resting, turning regularly until golden.
  6. 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. 

Results may vary.