Rotisserie rump with ají verde sauce

  • 8-10
  • 1 hour 30 minutes plus time for heating up the barbecue
5.00

Beef rump is revered in Brazilian churrasco restaurants for its buttery fat cap and juicy, flavourful meat. They usually use just the rump cap, or picañha, but with a USA beef rump quarter seasoned simply and cooked over coals, you can recreate the same delicious chargrilled flavours.

First published in 2024
discover more:

As with gyros, the traditional way of serving this cut is in slivers carved from the rump and then finished over live fire. This ensures that everyone gets a warm, beautiful medium–rare slice. The chargrilled beef is usually served with chimichurri, but we’ve tried something a little different with a spicy, creamy Peruvian ají verde.

Ingredients

Metric

Imperial

Ají verde

Equipment

  • rotisserie attachment for barbecue
  • kettle barbecue

Method

1

Remove the rump from its packaging and pat dry with a paper towel. We like to use a sharp skewer to make the initial entry point for our rotisserie pole. Push the skewer through the centre of the meat, and to the other side, ensuring it’s even and will sit centrally on the rotisserie pole. If you do not have a rotisserie, or a BBQ, please see our notes below

2

Thread the rump over and onto the rotisserie pole. Generously sprinkle with the salt and set aside while you set up your BBQ.  When we cook on a rotisserie we generally like to bank the coals on the left or right side of the protein that’s cooking. You can do either one if you have a kettle-style BBQ. But, we tend to avoid coals directly underneath the protein, certainly to start with, since it can cook the meat too quickly

3

Feel free to add any wood at this stage, to give the beef a subtle smokey flavour profile. We prefer fruit wood such as cherry or apple

4

Slot the rotisserie into the barbecue and turn it on. Place a small foil pan or baking tray underneath to catch any delicious fat and juices

5

Cook the steak until it’s medium rare (53°C), about 1 hour. Allow 20 minutes of rest time before carving. Cooking with a rotisserie tends to be a gentler way of cooking and as such, can cut down on resting time

6

To make the ají verde sauce, simply blend all the ingredients until smooth. We usually reserve a few pieces of jalapeño, coriander, parsley and pickled chillies for garnish

7

Serve the beef carved into slices with the ají verde on the side

8

Note: If you don’t have a barbecue, you can reverse sear the steak. To reverse sear, set your oven to a very low temperature, no higher than 130°C. Cook the beef in the oven until the internal temperature reaches 53°C (about 12-15 minutes). Then, in a hot pan, sear the outside, basting the steak in butter and oil with a few aromatics like garlic cloves, thyme and rosemary. Set aside to rest for 5 minutes before carving

Brought to you by USA Beef

Sam and Shauna are chefs, barbecue experts and cookbook authors who run barbecue classes online, and co-wrote 'Hang Fire Cookbook: Recipes and Adventures in American BBQ’. They are the stars of the BBC TV show ‘Sam and Shauna’s Big Cook-Out’, which highlights different Welsh communities and the couple's love of barbecue.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more