WINTER BARBECUE BEEF RUMP CAP - BRAZILIAN STYLE

In Brazil the rump cap is referred to as “picanha”.  The rump cap (picanha) is skewered into steaks and cooked over coals with the fat layer rendering and ‘basting’ the meat as it cooks. It’s then served sliced. Here the rump cap is cut into thick slices then cooked on a grill plate over a gas flame. By all means cook over coals, if you have the means, for the full Brazil steakhouse effect.

serves 6 - 8

1.2kg-1.5kg rump cap

1 tablespoon sea salt 

½ teaspoon freshly ground pepper 

½ teaspoon smoked paprika

Remove the meat from refrigerator an hour before cooking. Pat the meat dry with paper towel. Using a sharp knife score the fat in a criss-cross pattern in 2cm wide intervals. Have ready four long metal skewers.

Combine the salt, pepper and smoked paprika in a small bowl. Sprinkle two-thirds of the salt mixture over the meat to coat evenly, massaging into the scored cuts. Cover and set aside unrefrigerated for an hour.

Pre-heat a barbecue grill, or cast-iron grill plate over a high heat.

Starting at the wide end of the triangular rump cap, following the same direction of the meat grain, cut into 3cm – 4cm wide slices. You’ll be left with a small fatty piece from the tip end, so reserve this. Fold each slice into a horse-shoe shape, fat side facing outwards. Thread two or three slices on to each skewer, this will depend on the length of skewers and size of grill used for cooking. Sprinkle the remaining salt mixture over the cut-side of meat.

Using the reserved piece of fat from the tip, rub the grill plate to grease with a light coating. Place the skewers on the grill and cook meat for 5 minutes, turn over and cook another 5 minutes for rare, cook another 2 minutes each side for medium, depending on thickness of meat slice and done to your liking (For a fail-safe method, use a meat thermometer inserted into the centre of the thickest section of meat.  53°C for a rare-medium result). Transfer the meat to a plate and cover loosely with foil. Rest for at least 15 minutes before slicing.  Carefully remove the skewers and cut into thick slices across the grain.

Recipe by Fiona Hammond, August 2021