How To Sous Vide Beef Rump Cap. Showing you how to make delicious Brazilian Beef Rump Cap aka Picanha with the help of the Sous Vide.
Sous Vide Beef Rump Cap
Today I am going to show you how to make the most amazing Brazilian beef rump cap in the Sous Vide.
To help me learn the ropes of the Sous Vide I was gifted a great Sous Vide cookery book when I started. It was the same brand that sent us our water bath, precision cooker and many other bits and pieces that we needed to get started with Sous Vide Cooking. You can view our full Sous Vide Starter Kit here.
I often dismiss the cookery books that come with the kitchen gadgets because they are often terrible. If you ever read the recipe books that comes with the air fryers you will understand my point. But because I had never tried Sous Vide cooking until I started blogging about it this book grabbed my attention.
I am not one for following recipes, but I use this Sous Vide cookery book as a way to find out about cooking times for when the food enters the water bath.
I was just scrolling through the book and found on page 110 one of my all time favourite recipes which is picanha otherwise known as beef rump cap.
It gave me the cooking times and then I was all set to do my own version of my favourite Picanha.
But I am sure you want to know when and why I love Picanha and how it came onto my life. Well my Dad introduced me to the Brazilian BBQ Buffet. It is where you go out to a Brazilian restaurant and they bring you delicious Brazilian meat and slice it at your table. Most Brazilian buffets here in Portugal will charge about $20 per person for unlimited meat as well as access to a buffet.
The choice is amazing, and the beef is so tender.
Through going to Brazilian buffets many times, I have learnt to avoid the meats that are just okay and go for it and get extra slices on my favourites.
One of those favourites is beef rump cap. It is AMAZING and flavoured perfectly with lots of garlic and plenty of butter.
That is exactly what I want to recreate today, to show you that beef rump cap can be delicious in the Sous Vide and there is more to beef rump than steak or roasts.
Sous Vide Beef Rump Cap For Beginners
If you’ve been following along for the last few Mondays, you will know that we are dedicating each Monday for an entire year to the Sous Vide cooking process. Today as I type this, we are on week #13 and it has been a wonderful experience letting you watch over our shoulder as we learn all about the Sous Vide.
I love the idea of cooking beef rump cap for you in the Sous Vide because it is so EASY and the process is so simple that anyone could do it, no matter what their ability with the Sous Vide.
It is also such a taste experience too and if you are going to eat delicious grass-fed rump cap, it better be in the Sous Vide when you can cook it to complete perfection.
How To Sous Vide Beef Rump Cap?
Sous Vide Beef Rump Cap is an easy process. Don’t you just hate it when you are cooking something in the Sous Vide and there are a million steps to follow? Well with beef rump cap it is relatively quick.
Prep time for your beef rump cap is only a few minutes. In fact, you will spend longer eating it, than you will prepping it.
Sous Vide Beef Rump Cap Is Simple:
- Peel whole garlic cloves
- Slice up your favourite butter
- Slice your beef rump cap into quarters
- Score and season your rump
- Bag them up with garlic and sliced butter
- Cook for 2 hours
- That is it. It really is that simple to cook beef rump cap in the Sous Vide!
We even did our beef rump cap with the kids. They did most of the seasoning, though I did have to stop my 2-year-old from over seasoning it!
Beef Rump Sous Vide Temp?
We cooked our Sous Vide Beef Rump Cap for 2 hours at 55 Celsius. This resulted in a perfect medium rump and was perfect for sandwiches, sliced with potatoes or just for eating as it is. It was hard to control our willpower to not eat it all before the photos were taken.
What Is Beef Rump Cap?
I am sure a few of you might be wondering what beef rump cap is. Well it is the top of the rump. It is not a steak or a roast but an in between. Due to the size it is before you slice it you could cook it as a small rump roast or slice it a lot thinner and turn it into your own beef rump cap steak.
We love it into quarters as it cooks quicker and you have an excellent depth of flavour and each piece is like a fat rump steak.
Beef Rump Cap Serving Suggestion
For us we wanted chunky potatoes to go with our beef rump cap. It would then give us the eating experience of going to a Brazilian buffet. That you have delicious food that you can eat from the chopping board. It is perfect for quick suppers and means you hardly have any washing up.
To complete our beef rump cap, we paired it with air fryer potato wedges. I love making potato wedges in the air fryer and you can be cooking your potato wedges when the Sous Vide has nearly finished allowing everything to be warm when you serve your meal.
Our Sous Vide Journey So Far
If you would like to catch up on our Sous Vide story so far then here are the other posts:
- Sous Vide For Beginners (our introduction)
- Sous Vide Starter Kit (our accessories)
- Sous Vide Lemon Pepper Salmon
- Sous Vide Pork Tenderloin
- Sous Vide Turkey Breast
- Sous Vide Baby Potatoes
- How To Use Sous Vide Vacuum Sealers
- Sous Vide Lamb Chops
- Sous Vide Leg Of Lamb
- The Sous Vide App
- Sous Vide Marinating Chicken
- Sous Vide Veal Chops (last week)
As you can see todays beef rump cap in the Sous Vide is our 13th post. It is wonderful to see all the great things we have done already in the Sous Vide and I can’t wait for the next part of the sous vide journey.
Sous Vide Beef Rump Cap
- Slice your butter into 4 equal slices and also slice your beef rump cap into 4 slices too. Peel your garlic cloves.
- Score your rump beef cap and add a layer of extra virgin olive oil.
- Rub your seasonings into your rump so that they are all well coated.
- Place the beef rump cap into sealing bags along with the garlic and the butter.
- Seal the bags and cook your beef rump once your Sous Vide bath hits a temperature of 55c/131f.
- Cook for 2 hours.
- Once cooked, remove from the water bath with tongs and slice your beef.
- Serve with potato wedges.
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