1h e 50min
The rump cap is the star of the roasts. Internationally renowned for being an extremely tasty and juicy cut, it also stands out for its versatility of preparation.
Today we want to show you one more recipe for roasted rump cap, as we’ve already shown one here on the blog. On this occasion, the suggested accompaniment is a delicious beet carpaccio, which adds lightness to the dish with a unique condiment.
Roasted rump cap:
- 1 cut of Cabaña Las Lilas rump cap
- 2 tbsp grill salt
- 2 garlic cloves, chopped
- 2 tbsp butter at room temperature
- 1 tbsp Alma Lusa Olive Oil
- 2 beets
- 2 tbsp. Alma Lusa Olive Oil
- Salt to taste
- Ground black pepper to taste
- Juice and peel of 1 Sicilian lemon
- Mini sprouts to taste
In the pressure cooker, place the beets and cover with water.
Close the pot and cook over medium heat. As soon as it starts beeping, count 20 minutes and turn off the heat.
When the pressure is released, carefully open the pot and remove the beets to cool.
Once they have cooled, peel and cut them into thin slices and place them in a medium bowl.
Add olive oil and season with salt, black pepper to taste, juice and Sicilian lemon zest. Mix.
Arrange the slices on a plate and finish with the mini sprouts. Set aside.
Roasted Rump cap:
Place the rump cap in a medium mold and season with grill salt, chopped garlic, butter, and olive oil. Mix well.
Place the rump cap cut with the fat part facing up and place it on top of a roasting pan.
Put 2 cups (tea) of water in the roaster and bake in a preheated oven at 180°C for 50 minutes.
Once roasted, cover with aluminum foil and let it sit for 15 minutes.
Serve immediately with the beet carpaccio and the mixed green salad.