How to Cook Beef Rump Cap

[Music] hello I'm Alan Williams from Alan Williams at the Westbury I've got my frying pan on either this is a little bit of beef fat beef dripping have my my rump cap there I'm just gonna rub a little bit of salt into the into the fat I'm gonna put that in the in the pan turn it down a little bit all I want to do now is just bring out as much of the beef fat out of there out of the fat and crisp up the the outside of that so that I'm rendering most of the fat in there so that what you're eating is a nice crispy piece of fat on the outside rather than that you know blubbery piece of fat I seasoned it quite well I mean it looks like a lot of salt but when you're cooking in this much oil and fat most of that that seasoning will wash off anyway and you'll end up with it left off in there is a residual fat in the pan afterwards so most of that salt won't stay on the beef it will season it or flavor it but then it will it will come off anyway you can see now how much fat is coming off of the of that beef already there was only a dribble in there I put about half a teaspoon in the in the pan in the first place and all that's coming up I'm just gonna drain that and that will keep going again and it will it will render and render until all of that fat is off I'm gonna then turn it over I'm going to put a little bit more back in I'm gonna base the meat you could see how lovely and colored that's getting and you see the depth of those scores are getting less and less because the fat is coming out and so that the fat that's in there is is reducing and I keep that going for about eight minutes just like that get as much of that out as possible so now I'll turn it over you got a lovely crispy fat on that side so I'm just pasting the meat now just to get the heat all around the beef I'm going to pop it back pop it in an oven but it's gonna be quite a slow oven so I'm gonna now take that out of the pan put it into my roasting pan put those lovely cooking juices look at the color of those delicious I'm going to cook that for 10 minutes on 120 degrees I'm just gonna let that rest now so I'll let it rest for another 10 to 15 minutes really the most important part I think is the rest in process because if you don't let it rest everything else that you've done goes in vain because if you carve it before it's rested properly you're going to end up with a dry piece of meat you've got all that all the juices will be in the middle and though they'll just leach out as you carve it so very very important to be patient I know everybody wants to carve into it and taste with me as it comes out at the oven but just be a little patient ok so you can see the the meat is really beautifully cooked it's lovely and pink we've got those small grains of me as I was saying you know if I was to cut it this way you see the grains of the meat the fibers of the meat along goes on this one the fibers of the meat is short and that is massively important to cut against the grain of the meat take one more nice slice off so there you've got a beautifully cooked rump cap which is cooked in the pan and then just very gently in the oven [Music] you

Channel: Irish Beef

Views: 341,791

Keywords: irish beef, beef, rump cap, alyn williams, chef, cooking, how to, steak, how to cook beef rump cap, tips, rump, beef rump

Id: uM0EEWylI3M

Length: 4min 3sec (243 seconds)

Published: Wed Feb 14 2018