IllustrationRump Cap
$67.48
The Dublin Butcher · thedublinbutcher.com.au
Beef recipe
Roast Rump Cap with Salsa Verde
A whole rump cap with its fat scored and rendered crisp, roasted to medium-rare and served with a sharp herb salsa verde.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
IllustrationIngredients
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Method
Preparing the Rump Cap
- Take the rump cap out of the fridge 1 hour before cooking
- Score the fat in a criss-cross pattern about 1 cm apart, without cutting into the meat
- Rub all over with the olive oil, salt flakes and pepper
Roasting
- Preheat oven to 200°C
- Heat an ovenproof frying pan over medium heat and lay the rump cap in fat side down
- Cook for 8 to 10 minutes until the fat is golden and has rendered
- Turn fat side up and roast in the oven for 25 to 35 minutes, until a meat thermometer reads 54°C in the thickest part (medium-rare)
- Rest, loosely covered with foil, for 15 minutes
Making the Salsa Verde & Serving
- Finely chop the parsley, basil, capers, anchovies and garlic
- Mix with the mustard, red wine vinegar and extra virgin olive oil, then season to taste
- Slice the beef thinly across the grain
- Spoon the salsa verde over the slices and serve
Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.
Buy the ingredients
Order the meat for this recipe online and collect it in store at Forestville.
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