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Beef Rump Roast! Tender and Delicious!
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Tender and Delicious Beef Rump Cap(Coulotte) Roast recipe. If you know how to cook it, this inexpensive beef cut is as good as the prime cuts!
NOTE:
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!
Solid quality square grill skillet:
Top quality wireless meat thermometer:
Recipe:
- Our piece of meat was 4,5lbs/2,2kg Top Rump Cap
- Salt and pepper
For the beef marinade:
- 1 tablespoon mustard, we used Dijon
- 1 or 2 tablespoon Worcestershire sauce
- 2 tablespoon soya sauce
- 3 tablespoons olive oil
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 1teaspoon dried rosemary
- 1teaspoon brown sugar
- 1teaspoon garlic powder
For the beans marinade:
- 1lbs/500gr haricot vert green beans frozen, blanched, defrosted
- 2 tablespoons sour cream
- 1 tablespoon mustard
- Lemon juice from 1 lemon, you can also use vinegar
- 1 red onion, finely chopped
- Salt and pepper
- Baby potatoes with fresh thyme and olive oil for garniture
Brown and sear the meat well in a pan, add the marinade on top and cook in a preheated oven 360F/180C until core temperature is 132F/56C for medium-rare. If you don`t have a thermometer it took 45 minutes for this piece of meat on 360F/180C
Important: I took the meat out when core temperature was 129F/54C, remember it will still cook while resting.
NOTE:
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!
Solid quality square grill skillet:
Top quality wireless meat thermometer:
Recipe:
- Our piece of meat was 4,5lbs/2,2kg Top Rump Cap
- Salt and pepper
For the beef marinade:
- 1 tablespoon mustard, we used Dijon
- 1 or 2 tablespoon Worcestershire sauce
- 2 tablespoon soya sauce
- 3 tablespoons olive oil
- 1teaspoon dried oregano
- 1teaspoon dried thyme
- 1teaspoon dried rosemary
- 1teaspoon brown sugar
- 1teaspoon garlic powder
For the beans marinade:
- 1lbs/500gr haricot vert green beans frozen, blanched, defrosted
- 2 tablespoons sour cream
- 1 tablespoon mustard
- Lemon juice from 1 lemon, you can also use vinegar
- 1 red onion, finely chopped
- Salt and pepper
- Baby potatoes with fresh thyme and olive oil for garniture
Brown and sear the meat well in a pan, add the marinade on top and cook in a preheated oven 360F/180C until core temperature is 132F/56C for medium-rare. If you don`t have a thermometer it took 45 minutes for this piece of meat on 360F/180C
Important: I took the meat out when core temperature was 129F/54C, remember it will still cook while resting.
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