Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Beef
2.5kg beef rump cap (Picanha)
30g rock salt
Serving Suggestions
Fire roasted bell peppers
Chimichurri sauce
Roasted vegetables
Portion the rump cap across the grain into 3 even slices and bring it to room temperature. Fold the meat so the fat is facing out and cut a small incision to guide the skewer.
Secure rump onto the skewer, season liberally with rock salt and add to a rotisserie grill allowing the meat to turn. Alternatively, place it fat side down on the barbeque grill over medium heat.
Cook rump until a core temperature of 56°C for medium rare. Transfer to a tray, cover loosely with foil to rest for half the cooking time.
Slice the rump cap to serve, accompany with chimichurri sauce, roasted bell peppers and a green salad.
