Slow Roasted Beef Rump Cap


- 1.5 kg Beef Rump Cap
- Salt and freshly ground black pepper
- 1 tbs dried thyme
- Drizzle of olive oil

For the Chimichurri:

- 2 cloves garlic, minced
- 1 tsp salt
- Freshly ground black pepper
- 1 cup fresh coriander leaves, chopped
- 5 spring onions, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup red wine vinegar
- 1/4 cup EVO
- Juice of a lemon
- 1 tsp toasted coriander seeds
- 1 tsp toasted cumin seeds


1. Score the fat on the rump cap and season generously with salt, pepper and thyme. Drizzle with olive oil and rub it into the fat.
2. Cook the rump cap on a barbecue or in a grill pan, starting with the fat side down, until the fat is nicely browned. Turn it over to brown the other side. Then, cook it on low heat on the barbecue or in the oven at 100°C for approx 90 minutes.
3. Remove the rump cap from the heat, cover with foil, and let it rest for at least 20 minutes.
4. Meanwhile, prepare the chimichurri by blending the coriander and cumin seeds in the mortar and pestle, before adding to all the chimichurri ingredients. Blend together using a food processor to form a paste.
5. To serve, slice the rump cap and present it with the chimichurri sauce, flatbreads and a hero salad.

Enjoy this mouthwatering and succulent Beef Rump Cap with the vibrant and zesty chimichurri for a delightful dining experience!