Sous Vide Beef Rump Cap
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.
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.
Here in Portugal & Spain we use barbacoa powder. It is a dried barbecue powder and makes beef taste amazing.
The beef rump cap we used weighed 880g and was chopped into 4 similar sizes. The 2 smaller end pieces was just over 7oz and the bigger pieces were just over 8oz.
The slices of butter were the same size as the little piece of butter you have when you eat garlic butter steak in a restaurant. You’re welcome to increase/decrease the size of butter.
The temperature and time resulted in medium beef rump cap.
Calories: 930kcal | Carbohydrates: 13g | Protein: 101g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 327mg | Sodium: 434mg | Potassium: 1708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 10mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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