Rump Cap Roast (Picanha)
Dec 08, 2025 06:45 AM
Rump cap is arguably the best cut for roast beef – prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses the reverse-sear method which is straightforward, safe and guarantees edge-to-edge pink perfection and a golden, crackly fat cap. Roast beef bliss!
I really think rump cap – also known as picanha, sirloin cap and coulette – is the best value, big-flavour roasting cuts you can buy. It’s a signature cut used in Brazilian churrasco, and is loved for delivering prime rib-style juiciness and big beefy flavour without the premium price.
What I tell people is this: if you want maximum flavour for your money, this is the beef roast to make. You’ll also love how straightforward and low-risk this is to make – and the sauce options!!!
Ingredients:
- 2 kg/ 4 lb beef rump cap / picanha (more names: sirloin cap, coulette), silver skin trimmed off
- 5 tsp sea salt flakes (or 3 1/2 tsp cooking salt / kosher salt – Note 2)
- 1/2 tsp black pepper
Sauce options
- Chimichurri butter
- Roasted Garlic Butter
- Classic Chimichurri
- Bearnaise sauce
- Cowboy butter
- Cafe de Paris
- Creamy mushroom sauce
- Blue Cheese Sauce
- Red wine sauce
- Dijon mustard, wholegrain mustard, horseradish cream (good ones!)
Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
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