Recipe This | Sous Vide Beef Rump Cap (2024)

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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.

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Sous Vide BeefRump 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 kitchengadgets because they are often terrible. If you ever read the recipe books thatcomes with the air fryers you will understand my point. But because I had nevertried Sous Vide cooking until I started blogging about it this book grabbed myattention.

I am not one for following recipes, but I use this Sous Videcookery book as a way to find out about cooking times for when the food entersthe water bath.

I was just scrolling through the book and found on page110 one of my all time favourite recipes which is picanha otherwise knownas beef rump cap.

It gave me the cooking times and then I was all set to do myown version of my favourite Picanha.

But I am sure you want to know when and why I love Picanhaand how it came onto my life. Well my Dad introduced me to the Brazilian BBQBuffet. It is where you go out to a Brazilian restaurant and they bring youdelicious Brazilian meat and slice it at your table. Most Brazilian buffetshere in Portugal will charge about $20 per person for unlimited meat as well asaccess to a buffet.

The choice is amazing, and the beef is so tender.

Through going to Brazilian buffets many times, I have learntto avoid the meats that are just okay and go for it and get extra slices on myfavourites.

One of those favourites is beef rump cap. It is AMAZINGand flavoured perfectly with lots of garlic and plenty of butter.

That is exactly what I want to recreate today, to show youthat beef rump cap can be delicious in the Sous Vide and there is more to beefrump than steak or roasts.

Sous Vide BeefRump Cap For Beginners

If you’ve been following along for the last few Mondays, youwill know that we are dedicating each Monday for an entire year to the SousVide cooking process. Today as I type this, we are on week #13 and it has beena wonderful experience letting you watch over our shoulder as we learn allabout the Sous Vide.

I love the idea of cooking beef rump cap for you in the SousVide because it is so EASY and the process is so simple that anyonecould do it, no matter what their ability with the Sous Vide.

It is also such a taste experience too and if you are goingto eat delicious grass-fed rump cap, it better be in the Sous Vide when you cancook it to complete perfection.

How To Sous VideBeef Rump Cap?

Recipe This | Sous Vide Beef Rump Cap (3)

Sous Vide Beef RumpCap is an easy process. Don’t you just hate it when you are cookingsomething in the Sous Vide and there are a million steps to follow? Well withbeef rump cap it is relatively quick.

Prep time for your beef rump cap is only a few minutes. Infact, you will spend longer eating it, than you will prepping it.

Sous Vide Beef RumpCap 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 mostof the seasoning, though I did have to stop my 2-year-old from over seasoningit!

Recipe This | Sous Vide Beef Rump Cap (4)

Beef Rump SousVide Temp?

We cooked our Sous Vide Beef Rump Cap for 2 hours at55 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 willpowerto not eat it all before the photos were taken.

What Is Beef RumpCap?

I am sure a few of you might be wondering what beef rump capis. 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 roastor 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 anexcellent depth of flavour and each piece is like a fat rump steak.

Beef Rump CapServing Suggestion

For us we wanted chunky potatoes to go with our beef rumpcap. It would then give us the eating experience of going to a Brazilianbuffet. 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 JourneySo Far

If you would like to catch up on our Sous Vide story so farthen 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 seetodays beef rump cap in the Sous Vide is our 13^th post. It iswonderful to see all the great things we have done already in the Sous Vide andI can’t wait for the next part of the sous vide journey.

Print Recipe

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.

Prep Time5 minutes mins

Ingredients

Kitchen Gadgets:

Main Recipe Ingredients:

880 g Rump Beef Cap
1 Tbsp Olive Oil
50 g Butter
20 Garlic Cloves
1 Tbsp Mixed Herbs
2 Tsp Coriander
2 Tsp Garlic Powder
2 Tsp Barbacoa Powder
Salt & Pepper
Air Fryer Potato Wedges

Metric – Imperial

Instructions

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.

Video

Notes

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.

Nutrition

Nutrition InfoPlease 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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Recipe This | Sous Vide Beef Rump Cap (2024)

FAQs

What temperature is rump cap cooked? ›

Cook rump cap on barbecue or in a grill pan, starting with fat side down, until the fat is browned. Turn to brown the other side, then cook on a low heat on barbecue or in oven at 100C for 90 minutes or until the internal temperature is 64C.

How do you cook rump steak and keep it tender? ›

Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you'll get a more even and tender result by using the oven.

Is beef rump cap tender? ›

Because it's not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Rump cap makes a tender roast, or you can slice it against the grain for petite steaks and tender stir-fry strips.

Keep Reading ›

What is the best sous vide temp for rump steak? ›

You can sous-vide rump roast or chuck roast at medium, medium rare or rare with the help of a sous-vide. The vacuum packing allows the cut of meat to marinate at the same time that it cooks as well! The sous-vide temperature should be 130 – 134°F (55 – 57°C).

Discover More ›

Does meat get more tender the longer you sous vide? ›

Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122°F/50°C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.

See Details ›

What is the best way to cook rump cap? ›

How to cook picanha

Bring to room temperature first and pat dry.
Score the fat with diagonal slices, then season with salt.
Place it fat side down in a hot pan and render the fat (approx 8 mins)
Season the flesh sides, flip, cook some more, then place in the oven on 120 C for 10 mins.

More items...

Feb 21, 2022

Should rump steak be cooked fast or slow? ›

Rump steak cooking times

Cook the steak for three minutes on each side then move to a baking tray to finish in a hot oven for around 10-15 minutes. Alternatively, you can finish cooking your steak in the pan, give a thicker piece of meat (5cm) five minutes on each side if you want medium rare.

View Details ›

What is rump cap called in America? ›

One of the great stars of the churrasco dinner is the picanha steak, known to American butchers as the sirloin cap, rump cap, rump cover, or culotte steak, and it is delicious!

Show Me More ›

What is another name for a beef rump cap? ›

SYNONYMS: COULOTTE, TOP SIRLOIN CAP STEAK, RUMP COVER, SIRLOIN CAP, PICANHA. The rump cap (Coulotte) is a thin roast from the top of the top sirloin that is topped with a layer of fat.

Know More ›

What is the difference between rump and rump cap? ›

The Beef Rump Cap is removed from the top of a rump along the natural seam. It is often roasted but can be portioned into steaks and grilled. Diced rump is generally lean and therefore is best suited to moist slow cook methods such as braising or very quick cooking at high temperatures.

View Details ›

How long does it take to sous vide picanha? ›

Submerge the vacuum bag into the preheated water at 56°C/ 133°F and cook for 8 hours.

How long does it take to cook rump picanha? ›

Allow the salt to tenderize the meat by resting it in the fridge for about 2 hours. Turn the piece over so that the fat side is facing up and place the rump on the grill side to roast. Turn the temperature down to medium low heat, lower the barbecue hood and cook for approximately 2 hours.

Get More Info ›

Is rump steak good for sous vide? ›

In this recipe we make delicious sous vide rump steaks. The rump steak is also called the thick loin and is a very delicate and tasty piece of beef. We make a classic bearnaise sauce to go with it.

Discover More Details ›

Is 4 hours too long to sous vide a steak? ›

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.