Picanha (rump cap) with vegetables

Step 1

Take the rump cap and score the fat in a diagonal pattern, then cover and leave out of the fridge to reach room temperature (if it's not already at room temp)

Step 2

Preheat one side of your oven to 200°C and the other to 120C

Step 3

Season the fat of the rump cap with plenty of salt.Put a couple of tablespoons of oil into a large frying pan over high heat and place the rump cap, fat-down, into the pan. Turn the heat down a little and render the fat down slowly. Season the meat top side with sea salt.

Step 4

As you cook, you'll get a lot of fat being released into the pan. Drain most of the fat from the pan, but keep until later, then continue to render down the fat until it's golden crisp - about 8 - 10 minutes.

Step 5

Now, turn over the meat, add some of the reserved fat and once hot, baste the top of the meat with the fat. Cook until browned underneath.

Step 6

Next, transfer to an ovenproof tray and pour the cooking juices from the pan over the meat. Cook in the 120C oven for 10 mins for medium-rare (internal temp 55 - 57 C)

Step 7

In the meantime, on a baking tray, add some oil and the butternut squash and carrots. Season with salt and pepper (and throw in a crushed garlic clove if you like).Cooked in the 200C oven until tender - approx. 20 mins

Step 8

Remove the beef from the oven and leave to rest, covered, for 10–15 minutes.Cook your broccoli.

Step 9

Serving the picanha: Always cut against the grain.On a large platter, add your sliced beef, sprinkle a little sea salt over and place your favourite vegetables around the plate. Place in the middle of the table and let everyone dig in!