Rump cap is arguably the best cut for roast beef – prime rib quality without the price tag! But cook it wrong and it’s a chewy disaster. This recipe uses the reverse-sear method which is straightforward, safe and guarantees edge-to-edge pink perfection and a golden, crackly fat cap. Roast beef bliss! Bonus: two new steak...Get the Recipe The post Rump Cap Roast (Picanha) appeared first on RecipeTin Eats.
