Brazilian recipe
Garlic Crusted Rump Cap (Picanha no alho)
A succulent, traditional Brazilian rump cap featuring a crispy garlic crust, perfect for any barbecue gathering.
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Ingredients
1 piece of rump cap (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
You can find rump cap (often labeled as rump cap or picanha) at local butchers or specialized meat suppliers. Coarse salt is available in the spice aisle of any supermarket. If you cannot find a whole rump cap, a high-quality thick-cut rump steak can serve as a substitute, though cooking times will vary.
Preparation method
- Completely coat the piece of rump cap with coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Make shallow crosswise incisions on the meat without cutting all the way through.
- Remove the excess salt from the rump cap by gently patting it.
- Cover the entire piece of meat with the crushed garlic.
- Prepare the barbecue grill with a medium heat charcoal bed.
- Place the rump cap on the grill about 60 cm away from the heat source, with the fat cap facing upwards.
- Grill until it reaches your desired doneness, avoiding overcooking to preserve the juiciness.
Observations
Garlic-crusted rump cap is a staple of traditional Brazilian barbecue, renowned for its juicy texture and bold flavour. This recipe uses the whole rump cap, generously seasoned with coarse salt and garlic, creating a tender and aromatic roast. It is a practical choice for those looking to impress guests with a standout main course without unnecessary complexity.
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