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!
NOTE:
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:
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Wireless meat thermometer:
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Recipe:
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 brown 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, finely chopped
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 132F/56C 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 129F/54C, remember it will still cook while resting.
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