Pink peppercorn-rubbed rump cap of beef
- February 2015
- Serves 6
- Hands-on time 10 min, oven time 45 min, plus resting
Pink peppercorn corns add a rosy hue and a delicate peppery flavour to this very special roast beef recipe.
- 14.2g (4.8g saturated)
Rub the beef with the peppercorn mixture in advance and keep in the fridge, covered, for up to 48 hours. Take out of the fridge 2-3 hour before cooking to take the chill off.
A rump cap or picanha (pronounced pick-ANYA) is the top piece of the beef rump. It’s a popular cut in Brazil for roasting and barbecuing, as it combines excellent flavour with easy carving. It doesn’t take long to roast – we recommend using a digital probe thermometer for best results. If you can’t find picanha, rump steak of the same weight will also work.
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