Australian Butchers' Guild
- Meat Beef
- Cut Rump
Brilliant Brazilian BBQ beef!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Rump Cap | 25mm Thick | 1.2kg | 4.8kg | 12kg |
| Olive Oil | 40g | 160g | 400g | |
| Garlic | Crushed | 40g | 160g | 400g |
| Parsley | Coarsely Chopped | 10g | 40g | 100g |
| Sea Salt | Flakes | 1g | 4g | 10g |
| Black Pepper | Cracked | 0.5g | 2g | 5g |
| Thick Skewers | 25-30cm Long | 3 | 12 | 30 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Cut rump cap into 25mm thick slices.
2. Combine oil, garlic, parsley, salt and pepper. Toss slices in marinade.
3. Fold slices in half and thread 2 slices on each skewer with the fat side facing the same way.
4. Arrange skewers on a tray and top with any remaining marinade.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill side of BBQ to a moderately high heat.
2. Cook Picanha for 6 minutes on each side.
3. Remove to warm plate. Cover loosely with foil and rest for 10-15 minutes.
4. Remove Picanha from skewers and cut into slices against the grain, serve immediately.
SERVING SUGGESTION
Serve with flat bread and tomato salsa.
