Reverse Sear Rump Cap 🧢

Name: Reverse Sear Rump Cap 🧢
Total time: 90 min
Ingredients: 1 Rump cap; 2 tbsp Dijon mustard; 4 Garlic, finely crushed; 3 sprigs Rosemary, finely chopped; 2 tsp Salt; 1 tsp Black pepper, ground; 1 tbsp Olive oil

By Andy Cooks · 90 min

Ingredients

Rump cap1
Dijon mustard2 tbsp
Garlic · finely crushed4
Rosemary · finely chopped3 sprigs
Salt2 tsp
Black pepper · ground1 tsp
Olive oil1 tbsp

Instructions

Preheat the oven or smoker to 100°C (212°F).
Mix the Dijon mustard, garlic, rosemary, salt, pepper and olive oil in a bowl until combined.
Trim the rump cap, removing any silver skin and evening out the fat layer to about 0.5 cm thick.
Spread the marinade evenly over the whole rump cap.
Cook in the oven until the internal temperature reaches 48°C (118°F), which takes 1.5 to 2.5 hours depending on your oven.
Rest uncovered at room temperature for 1½ to 2 hours, or wrap in foil and rest in a cooler for up to 6 hours.
Preheat the oven to 250°C (482°F).
Roast the rump cap for 15 minutes to crisp and colour the outside.
Slice against the grain and serve.

Summarized from Andy Cooks's video. Watch it for the details.

Watch the recipe video

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