Looking for a new way to cook rump cap — or picanha, as it’s known in Brazil? This stuffed beef roll is the perfect mix of tender beef, melted provolone, and savoury vegetables, all roasted to perfection. It looks impressive, tastes incredible, and is surprisingly easy to prepare at home.
If you’ve been searching for where to buy picanha in Melbourne, The Lucky Pig Butchery in Bentleigh has it in store. Our expert butchers can even butterfly it for you — just ask at the counter.
Serves:
4–6
Prep time:
20 minutes
Cook time:
40 minutes
Ingredients
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1 large beef rump cap (picanha), trimmed and butterflied
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1 onion, diced
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2 cloves garlic, chopped
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2 cups baby spinach
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½ cup semi-dried tomatoes, chopped
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6 slices provolone cheese
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Olive oil
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Salt and pepper, to taste
Method
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Preheat oven to 200 °C.
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Sauté onion and garlic in a little olive oil until fragrant.
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Add spinach and semi-dried tomatoes and cook until just wilted.
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Lay the butterflied rump cap flat and spread the mixture evenly over the surface.
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Layer provolone cheese on top, then roll up tightly and secure with cooking twine.
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Drizzle with olive oil, season generously with salt and pepper.
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Roast for about 40 minutes or until cooked to your liking.
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Rest for 10 minutes before slicing thickly and serving.
Tips from the Butcher
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For a medium-rare finish, pull the beef out when the internal temperature reaches 58 °C and rest before carving.
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Use a sharp carving knife to slice against the grain — it keeps every piece tender.
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Leftovers make an amazing steak sandwich the next day.
The Lucky Pig Butchery
452 Centre Road, Bentleigh VIC
Come in and ask for picanha by name — our team can prepare it fresh and ready to roll.
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