Whole Rump Cap with Red Sauce (Picanha)

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Whole Rump Cap with Red Sauce (Picanha)

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Ingredients

4 person(s)

Whole Rump Cap with Red Sauce

1 pieces Whole Rump Cap (Picanha), Around 1kg to 1200kg
2 cloves garlic
2 tomatos
1 onion
20 gram olive oil
1/2 red capsicum
1 tablespoons cumin
1 tablespoons smoked paprika
1 tablespoons rock salt

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6

1h 30min

Preparation 10min

Baking/Cooking
7

Preparation
8
9

Recipe's preparation

Whole Rump Cap with Red Sauce

Place the onion, garlic, olive oil, tomato, capsicum in the mixing bowl and chop 20 sec/speed 5. Scrape down sides of mixing bowl with spatula if necessary.

Now add the cumin, smoked paprika and rock salt and saute it for 5 minutes/100C/speed 2

Add the whole rump cap inside the bowl with the fat part to the top. Top up with water until it almost covers the whole meat.
Cook it for 1h20m/100C/

. Add extra 10-20 minutes if necessary depending on the size of the meat.

When ready take the meat and cut it into slices to serve with the reduced sauce.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.