800 gr of 'picanha' rump cap - with its thick layer of external fat, this is the favourite cut to put on a parilla in Argentina and it is absolutely delicious cooked in the oven or on a barbecue.
The photo shows one we cooked this week - coat the fat in a marinade of mustard, garlic paste and fresh thyme and sprinkle salt over the whole joint.
Cook on the stove at medium heat for 12 minutes fat down in a pan to render much of the fat plus two minutes on the other side and then 90 minutes in a pre-heated oven at 120 degrees - if you can, check that the core temperature is about 52 degrees C.
Rest in tinfoil for up to 30 minutes and serve with potatoes sautéed in the fat left in the pan. Tender and delicious.
TLC food CLUB prices are shown with the 10% member discount
Our poultry, meat, sausages, ham and cheeses are all supplied by D Parker & Son Ltd, a family-owned butcher and wholesaler since 1931 supplying top restaurants, clubs and independent caterers.
D Parker’s specialises in freshly sourced English free range and farm assured meats - they deliver free range Hampshire lamb and beef, fresh farm assured UK chicken and RSPCA assured quality UK pork.