Black Garlic Roasted Picanha (Beef Rump Cap)
Here's a tender, black garlic marinated whole picanha that's reverse seared to a perfect medium rare! It's slow roasted for maximum tenderness & it's jam packed full of flavour.
Servings: 6 People
Equipment
- Roasting Tin With Rack
- Mixing Bowl
- Large Container/Dish
Ingredients
- 1.25 kg Whole Picanha
Black Garlic Marinade
- 35 g Black Garlic Paste (See Notes For Making Your Own Paste)
- 2 tsp Dark Soy Sauce
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tsp Finely Chopped Rosemary
Instructions
Picanha Prep
- Pat the picanha dry with kitchen paper then place it onto a chopping board, so that it's facing fat side down. Then, use a sharp knife to trim any silver skin off the meat.
- Next, flip the picanha over & score the fat in a cross hatch pattern using a sharp knife. Make sure to only cut into the layer of fat & not the meat!
Black Garlic Marinade
- Add all of the marinade ingredients into a small mixing bowl then stir to combine.
- Place the picanha into a large dish/container fat side down then spoon half of the marinade on top. Massage the marinade into the meat with your hands then flip the picanha over.
- Spoon the rest of the marinade on top of the picanha then massage into the fat/top of the roast with your hands.
- Cover the beef loosely with clingfilm then chill in the fridge overnight (or for at least a few hours).
Roasting
- Preheat an oven to 100°c/80°c fan (212°f/176°f).If your oven doesn't go this low, set it as low as it will go!
- Whilst your oven is preheating, take your beef out of the fridge & place it onto a wire rack, set inside a roasting tin. Season the beef generously with sea salt & freshly cracked black pepper then leave to sit at room temperature for 30 minutes.Make sure that the picanha is facing fat side up!
- Once your oven has preheated, add in your beef & cook until the internal temperature registers 52°c/125°f in the centre. This will take roughly 1½-2 hours.This is to cook the beef medium rare. Feel free to cook the beef more, if you'd prefer!
- Once up to temperature, take the beef out of the oven, cover loosely with foil then leave to rest for at least 30 minutes or up to 1½ hours.
- Whilst the beef is resting, turn your oven up to 240°c/220°c fan (464°f/428°f).
- Once your beef has rested, remove the foil then cook in the preheated oven for 6-8 minutes, until well seared.Because of the black garlic marinade, the beef will look quite dark once seared. Don't worry it's not burnt!
- To serve, transfer the picanha to a chopping board & use a sharp knife to cut into thin slices. Make sure to cut against the grain!
Notes
1. Cooking In An Aga - Slow roast the beef in the simmering oven, on the bottom set of runners. Sear the beef in the roasting oven. Place your roasting tin as high in the roasting oven as you can, without it touching the top.
2. Picanha - You'll need a whole picanha for this recipe. Mine weighed 1.25kg but as we're cooking to temperature not time, you can use a picanha that's bigger/smaller.
3. Black Garlic - For my marinade, I used a ready made black garlic paste which you can get from most supermarkets. If you wanted to make your own black garlic paste, blend 12 cloves of black garlic with enough vegetable oil to make a thick paste (you'll need around 30 grams of oil).
4. Internal Temperature - In my opinion, roasted picanha is best served medium rare, which is what we’re doing in this recipe. Feel free to cook your beef for longer though, if you’d prefer. If you’re using a larger joint of beef, keep in mind that it will take longer to cook.
Here’s a guide to what internal temperatures to follow, for each cooking method (you’ll need a food probe). These are the temperatures to cook the beef to, the temperature will rise by a few degrees as the beef rests.
Rare: 46°c/115°f Medium Rare: 52°c/125°f Medium: 58°c/136°f Medium Well: 63°c/145°f Well Done: 68°c/154°f
5. Resting - Make sure to rest the beef for at least 30 minutes before searing. I wouldn't recommend resting for more than 1½ hours though, as the beef will start to go cold.
6. Leftovers - Any leftover roasted picanha needs to be stored in the fridge & should be eaten within 3 days. Leftovers can be served cold or hot.