Picanha (rump cap) is a tender, triangular cut of beef from the top of the rump, famous for its thick layer of fat and rich flavour. A staple in Brazilian steakhouses (churrascarias) and prized for offering high-end flavour at an affordable price. 

Ingredients 

• 1 x 2kg Picanha rump available from The Aussie Butcher Henderson branch.
• Carrots or leeks to set beef upon for roasting, this allows fan air to circulate around base of the roast.
• Flaky salt and pepper for seasoning.
• Olive oil 

PREPARATION 

1. Remove excess fat from cap leaving 5mm or less and score the fat as you would a Christmas ham, about one-inch separations as deep as the fat layer. 
2. Salt the roast with 4 tablespoons of flaky salt and rest for 24 hours in fridge. This dry brine helps remove moisture and bring oils to the surface.

METHOD 

1. Pre heat fan oven to 200c place roast on carrots and or leeks, apply olive oil to beef and season again with salt and pepper. 
2. Roast for 30 minutes at 200c
3. Rest for at least 20 minutes. For a 2kg piece this should achieve a medium cook.

SERVE

Slice the beef between 5mm and 1cm thin slices. It is best served with a beef gravy or a South American chimichurri sauce. 

The Alderman Served with

• Roasted Brussel sprouts and edamame beans, 
• Minted peas and a pistachio pesto 
• Smashed potatoes with confit garlic and rosemary