Beef Rump Roast! Tender and Delicious!

Beef Rump Roast! Tender and Delicious!

Tender and Delicious Beef Rump Cap(Coulotte) Roast recipe. If you know how to cook it, this inexpensive beef cut is as good as the prime cuts!
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!!!

Solid quality square grill skillet:

Wireless meat thermometer:

– Our piece of meat was 4,5lbs/2,2kg Top Rump Cap
– Salt and pepper

For the beef marinade:
– 1 tablespoon mustard, we used Dijon
– 1 or 2 tablespoon Worcestershire sauce
– 2 tablespoon soya sauce
– 3 tablespoons olive oil
– 1teaspoon dried oregano
– 1teaspoon dried thyme
– 1teaspoon dried rosemary
– 1teaspoon sugar
– 1teaspoon garlic powder

For the beans marinade:
– 1lbs/500gr haricot vert green beans frozen, blanched, defrosted
– 2 tablespoons sour cream
– 1 tablespoon mustard
– Lemon juice from 1 lemon, you can also use vinegar
– 1 red onion
– Salt and pepper

– Baby potatoes with fresh thyme and olive oil for garniture

Brown and sear the meat well in a pan, add the marinade on top and cook in a preheated oven 360F/180C until core temperature is 140F/60C for medium-rare. If you don`t have a thermometer it took 45 minutes for this piece of meat on 360F/180C
Important: I took the meat out when core temperature was 127F/53C, remember it will still cook while resting.

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