Oven-roasted rump cap (culotte)

Recipe for oven-roasted rump cap (culotte) - an easy recipe for a pink, juicy roast

Course Main course

Cuisine Danish

Nøgleord Culotte, New Year's food, New Year's menu

Total Time 1

Servings people

Calories 210kcal

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.