Whole braaied Picanha rump
| Serves: | 6-8 |
| Cooking Time: | 45 minutes - 1 hour |
| Prep Time: | 10 minutes |
Ingredients
- 2-3 tbsp olive oil, to drizzle
- 3 Tbsp balsamic vinegar
- 2 tbsp sea salt flakes
- 2 tsp black peppercorns, coarsely ground
- 1 small bunch fresh thyme sprigs, leaves only
- a few fresh rosemary sprigs
- 1 head of garlic
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Cooking Instructions
- Place the rump roast in a marinating dish and massage in the olive oil.
- Drizzle over the Balsamic vinegar then season with the salt and pepper.
- Add the herbs and garlic and cover with cling film.
- Allow to marinade for up to 24 hours.
- When you are ready to cook the rump, prepare the fire and ensure the coals are medium hot. You want the rump to sear on the outsides without burning.
- Pre-heat the oven to 200°c.
- When the coals are ready, place the rump on the grid and allow to sear for approximately 7-10 minutes per side until the meat is golden brown all over.
- Place the meat in an oven-proof dish and place in the oven.
- Allow the meat to finish cooking for approximately 20-30 minutes. If you have a meat thermometer, remove the meat from the oven when the interior reaches 130°c for rare and 140°c for medium. It will continue cooking slightly during the resting period.
- Remove the meat from the oven and cover with foil. Allow to rest for 15-20 minutes.
- Slice the meat and serve.
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