How to cook beef rump cap

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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

Ingredients

Pan-roasted beef rump cap
1 beef rump cap, weighing approximately 1.5kg
beef dripping, or oil
salt

Shopping List

Preheat the oven to 120°C/gas mark ½

Score the fat of the rump cap in a diagonal pattern. Cover and leave out of the fridge to reach room temperature

Add 2 tablespoons of beef dripping (or oil) to a large skillet set over a high heat

Season the fat of the rump cap with plenty of salt and place in the hot pan fat-side down. Turn the heat down a little and render the fat down slowly. Season the top side generously

As you cook, a large quantity of fat will be released into the pan. Drain most of the fat from the pan, reserving until later, then continue to render down the fat until beautifully golden crisp, for about about 8 minutes after draining the pan

Turn over the meat, add some of the reserved fat and once hot, baste the top of the meat with the fat. Cook until beautifully coloured on the underside

Transfer to an ovenproof tray and pour the cooking juices from the pan over the meat. Cook in the preheated oven for 10 minutes

Remove the beef from the oven and leave to rest in a warm place for 10–15 minutes

Ensure you carve against the grain; a cross section slice should show short fibres, which will ensure the meat isn't stringy and chewy. For best results, serve medium-rare

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.