Oven-roasted culotte – rump cap, as British butchers call it – is a classic when you want a tender piece of meat with plenty of flavour. In this recipe you get a method that guarantees a juicy roast with a beautifully pink centre and a crisp, browned crust.
The joint is first browned in a pan in butter with garlic and fresh herbs, which really lifts the flavour. It is then finished in the oven at a controlled temperature, so the meat stays juicy and gets the perfect texture.
It is a simple method that gives an excellent result every time. Serve the rump cap with your favourite sides – crisp potatoes, a creamy sauce and a fresh salad make a complete meal.
Try this recipe next time you want to treat family or friends to an impressive dinner.
Core temperature for rump cap
In my experience, you get the best rump cap, with a juicy pink centre, if the joint is taken off the heat when it is between 52-53°C. The temperature keeps rising while the meat rests – by 5-7 degrees, in fact, when you use this cooking method. It will therefore land at 57-59°C once rested – and that is where you get the most beautifully pink piece of rump cap.
I would ALWAYS recommend using a meat thermometer for the best result.
If you prefer the meat pink but a little more cooked, take it out at about 55-56°C; it will then reach a core temperature of 60-63°C after resting.
Please 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.
Oven-roasted rump cap (culotte)
Ingredients
- 1 rump cap (culotte) joint, about 1.5 kg
- 2 cloves garlic, crushed
- fresh thyme
- Butter, for frying
- Salt and freshly ground pepper
Method
- Take the joint out of the fridge in good time, ideally half an hour before you start cooking.
- Melt a generous knob of butter with a little oil in a frying pan, add the garlic and thyme and let them sizzle gently in the butter over a low heat while you trim the joint.
- Trim any sinew and membrane from the underside of the joint, and score the fat cap on top. Season generously with salt and freshly ground pepper.
- Turn up the heat so the butter foams, and brown the fat side first until it is nicely browned, then turn the joint and brown the other side until golden.
- Transfer the joint to an ovenproof dish, or leave it in the pan if the pan is ovenproof. Insert a meat thermometer into the joint, from the side or the top, so the tip sits in the centre of the meat, and place it in a preheated oven at 190°C, conventional oven (top and bottom heat). Roast until the core temperature reaches 52°C, then leave the joint to rest for about 15 minutes, until it reaches 57-59°C.The meat will be pink in the thickest part and more well done towards the thinner ends.
- Carve the joint into slices. Start at the narrow end and slice 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
friske urter er et vidt begreb, som gør at jeg ikke gider lave dett.
Hej John
Jeg tror ikke jeg forstår din besked?
I opskriften skriver jeg timian, men du kan naturligvis bruge de urter du foretrækker:)
Dbh Dianna
Hvor lang tid skal den cirka have i ovnen? Bare for at vide hvornår den skal i ovnen så det passer med spisetider
Hej Camilla
Det kommer lidt an på kødets tykkelse, så du skal bruge et stegetermometer synes jeg.
Men regn med en halvtimes tid cirka – alt efter hvor længe den er brunet af 🙂
Warm wishes, Dianna