An easy recipe for barbecued rump cap (culotte, also sold as picanha) – a wonderful cut of beef with plenty of flavour that is remarkably simple to cook.
The wet rub gives the meat masses of flavour, and it comes out pink, juicy and tender.
Core temperature for rump cap
In my experience you get the best rump cap, with a beautifully pink and juicy centre, if the joint is taken off the heat when it reads 52-53°C. The temperature keeps rising as the meat rests – by 5-7 degrees, in fact, when you use this cooking method. It will therefore reach 57-59°C once rested, and that is where you have the most perfectly pink piece of rump cap.
I would ALWAYS recommend using a meat thermometer for the best result.
If you prefer a joint that is pink but a little more done, cook it until it reads about 55-56°C, and it will reach a core temperature of 60-63°C once rested.
Note: if you slow-roast at a low temperature, the temperature will not rise in the same way during resting – that only applies to the method described in this recipe.
Barbecued rump cap (culotte)
Ingredients
- 1 rump cap (culotte) joint, about 1.7 kg
Rub
- 4 tbsp olive oil
- 2 sprigs rosemary
- 3 sprigs thyme
- 4-5 cloves garlic
- 8 black peppercorns
- 1 tbsp salt
Method
- Take the joint out of the fridge well ahead of time so it loses some of its chill.
- Put the rub ingredients in a mini chopper or a pestle and mortar and blend them to a smooth, even paste.
- Remove the sinew from the underside of the joint, then score the fat cap on top in a diamond pattern. Cut through the fat only, not down into the meat.
- Pat the joint dry with kitchen paper, then rub the paste well down into the scored fat on top and over the underside of the joint.
- Insert a meat thermometer into the joint and cook it over indirect heat at about 190°C in a closed barbecue, lid on.The barbecue should be hot when the meat goes on.
- Cook until the core temperature reaches about 52-53°C, then take the joint off and let it rest on a chopping board for at least 15 minutes.The thickest part will be pink, with the ends more well done. The rump cap is at its best served at a core temperature of 57-59°C.If you prefer it more done, leave it on the barbecue until the core temperature is about 56°C, then rest it for at least 15 minutes until it reaches 60-63°C.
- Carve the joint into slices, starting at the thin end and slicing until you reach the middle of the joint. When the grain of the meat changes direction, turn the joint and carve from the side.
Nutrition
Premium
Hej Dianna,
Hvordan holder du stegen varm mens den hviler?
Kh Mikala
Hej Mikala
Jeg synes egentlig ikke kødet behøver at være rygende varmt når de serveres.
Så jeg lader den egentlig bare trække og skærer den ud, den er fint lun 🙂
Warm wishes, Dianna
Sådan længere er den ikke ❤️
Hej Henrik
Det er jeg glad for at høre – tusind tak 🙂
Warm wishes, Dianna