Beef Rump Cap with Chimichurri
TOTAL TIME: 2 HOURS
1.2 kg Beef Rump Cap
Salt & freshly ground black pepper
Drizzle of olive oil
For the Chimichurri
3 cloves garlic, minced
1 tsp salt
Freshly ground black pepper
1 cup fresh coriander leaves, chopped
5 spring onions, chopped
½ cup flat leaf parsley, chopped
½ cup red wine vinegar
½ lemon, juiced
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
Score fat on whole rump and season well with salt and pepper. Drizzle with olive oil rub into the fat.
Place whole rump on hot BBQ, or in a grill pan, with fat side down until the fat has browned. Turn rump over and brown the other side.
Once browned on both sides cook on a low heat in the BBQ or in oven at 100ºC for 90 minutes or until the internal temperature is 64ºC.
Remove from heat, cover with foil and set aside to rest for at least 20 minutes. This will ensure that the juices are reabsorbed, resulting in deliciously tender meat.
Meanwhile, blitz all chimichurri ingredients together using a food processor.
Serve rump sliced with chimichuri, salad and flat bread.