The rump cap (also known as sirloin cap or coulotte in the USA) is a wonderful, under-used cut of beef here in the UK. A thick cap of fat runs across the top which, when cooked properly, adds a beautifully rich depth of flavour to the meat. A very popular cut in Brazil, it is known as ‘picanha’ and is commonly barbecued on spits. The layer of fat constantly bastes the meat as the skewers rotate, giving a flavourful, caramelised result.
The rump cap, as you may be able to guess, comes from the top of the hindquarter of the cow. It is not as tender as some cuts, but cooked with the right care and carved properly, it can be a very succulent cut that is full of flavour. When buying rump cap, make sure you have at least a 1.5cm layer of fat attached.
Follow the method below (and watch the video above) for chef Alyn Williams' method for cooking rump cap to perfection.
How to cook rump cap
Metric
Imperial
- 1 beef rump cap, weighing approximately 1.5kg
- beef dripping, or oil
- salt
Serving suggestions
Rump cap is incredibly versatile, perfect for barbecues, Sunday roasts and next-level dinner party dishes all at once. Try Paul Foster's barbecued rump cap recipe for perfect results, served with a lovely summery broad bean salad and charred baby gem.
Beef has the ability to take on bold flavours; Helen Graves’s South American inspired roast picanha recipe involves covering the beef with a smoky chilli and black peppercorn rub, served with aromatic spiced quince for a beautifully autumnal accompaniment.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
