Juicy and Tender Beef Rump Roast!

Juicy and Tender Beef Rump Roast!

This Beef Rump cap(Coulotte) roast recipe is so juicy, so tender, have so much flavor, you have to fight for a piece at the table!
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!

Wireless meat thermometer:

Cheaper option:

– Beef rump cap, mine was 3,3 lbs/1,5 kg
– 4-5 medium onions
– 1 tablespoon salt flakes or whatever salt you have
– 1 tablespoon peppercorns
– 1,5 tablespoons olive oil
– 1,5 tablespoons soya sauce
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Dijon mustard
– Half a teaspoon sugar
– Half a teaspoon Cayenne pepper, or a little more if you like it more spicy
– 1 teaspoon Cajun spice mix
– 1 teaspoon dried rosemary
– 1,5 tablespoon/20g butter
– Half a cup/115ml chicken stock or beef
– Fresh thyme

Cook the meat in preheated oven 212F/100C, no fan and stick a thermometer in the thick part after an hour. Mine was ready in about hour and a half, so that was like half an hour per pound/0,5kg.
Mine internal temp was set on 137F/58C. If you want it more red set it to 131F/55C, for less red set it 140F/60C.

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