Beef Rump Roast! Tender and Delicious!
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:
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Top quality wireless meat thermometer:
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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.