Picanha / Rump Cap

Just looking at this – I don’t think I’d cook it like this again. I don’t even know why I did this then. That said, the results – look good. I can’t say for sure, because often beef can look really good but it can be tough – so I’m going based on what I can remember and I don’t remember this being bad.

That looks like one of my standard-ish rubs, of paprika, probably garlic, brown sugar, and then a few mixed herbs. If I were to cook that today I would without a doubt, fire up the bbq. Even if it was snowing (which would be more concerning considering it’s July).

Anyway, I think I fried this to sear it, before it went in the oven:

Mmmm… Looks good already. The next shot confuses me a bit, because there’s a lot of liquid. It took me a while to reember what I did; I think, I fried up the picanha, then once it was out in the same pan fried up the onions and other veg, added some beef stock, mixed it up then poured it over the beef:

What I don’t like about this now I look back, is that’s starting to look like it’s in a casserole – the whole texture and flavour of the dish will change from what I thought it would be when I looked back at the first photo.

That said, I’d dive right into that right now. Looks good. Let’s get it sliced…

Looks goooooood! Altohugh looks like it needed to rest longer, but I’m not going to overly complain. I don’t remember why I didn’t get a photo of the ‘adults’ dinner, but I did get one of the kids (who would have had one of those slices, with the fat removed then sliced up:

Steak, chips and sweetcorn. A winning combo!