Succulent Oven-Roasted Rump Roast: Easy and Perfect Recipe
Juicy Oven-Roasted Rump Cap: Complete Guide for a Perfect Dish
Nothing like the aroma of roasted meat filling the kitchen to awaken the appetite and the desire to savor a delicious dish. When the expert is the juicy oven-roasted rump cap, success is guaranteed and the lunch becomes memorable.
If you want to learn how to prepare this meat simply and get incredible results, you are in the right place. Below, check out the detailed recipe, essential tips, and tricks to make your rump cap tender, flavorful, and irresistible.
Juicy Oven-Roasted Rump Cap Recipe
Juicy Oven-Roasted Rump Cap
6
porções30
minutes1
hour5
minutes95
minutes350
kcalAprenda a preparar uma maminha assada no forno macia e cheia de sabor, com passo a passo detalhado e dicas para deixar a carne perfeita.
Ingredientes
- Ingredientes
1 peça de maminha (1 a 1,5 kg)
4 dentes de alho amassados
2 colheres (sopa) de manteiga ou margarina
1 colher (sopa) de azeite de oliva
Sal grosso a gosto
Pimenta-do-reino moída na hora (opcional)
Ramos de alecrim frescos (opcional)
Papel-alumínio para cobrir a carne
Modo de Preparo
- Retire a maminha da geladeira e deixe descansar em temperatura ambiente por 20 minutos para evitar choque térmico que endurece a carne.
- Pré-aqueça o forno a 180°C.
- Em uma tigela, misture o alho amassado, manteiga, azeite de oliva, pimenta-do-reino e, se desejar, o alecrim.
- Faça pequenos cortes superficiais na maminha para os temperos penetrarem melhor.
- Espalhe a mistura de temperos por toda a carne, massageando bem para fixar.
- Coloque a maminha em uma assadeira e cubra com papel-alumínio, lado brilhante para dentro.
- Leve ao forno pré-aquecido por 45 minutos.
- Retire o papel-alumínio, aumente a temperatura do forno para 220°C e asse por mais 20 minutos até dourar.
- Retire do forno e deixe a carne descansar por 10 minutos antes de fatiar.
Dica da Chef
- Descansar a carne antes de cortar é fundamental para que os sucos se redistribuam, deixando a maminha mais suculenta.
- Corte sempre contra as fibras para facilitar a mastigação e valorizar a suculência.
Essential Tips for a Tender and Flavorful Rump Cap
A common question is whether the rump cap should be roasted with aluminum foil or uncovered. The best practice is to start cooking with foil, which works like a greenhouse, preserving moisture and tenderizing the meat. Then, remove it to brown, ensuring a crispy and flavorful crust.
Moreover, to maintain juiciness after cooking, how you slice the meat makes all the difference. Always cut against the grain: this technique makes chewing easier and helps retain the natural juices.
Another valuable recommendation is to use a very sharp knife to avoid crushing the meat while cutting, which can cause the juices to escape and dry out the meat.
Seasoning the Rump Cap in Advance: Is It Worth It?
Seasoning the meat the day before makes a huge difference in the final flavor. A simple and effective marinade includes ingredients that enhance the rump cap’s flavor and help make it even more tender.
Try this marinade:
- Juice of 1 lemon
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 4 crushed garlic cloves
- 1 teaspoon mustard
- Salt and pepper to taste
Combine everything, place the rump cap in this marinade inside a sealed container or plastic bag, and keep it in the refrigerator for up to 12 hours. On the day of cooking, take the meat out 30 minutes before roasting to adjust the temperature.
Important: don’t overdo the salt during the marinade to prevent the meat from becoming too salty.
Answers to Frequently Asked Questions about Roasted Rump Cap
-
Can I roast rump cap frozen?
It is not recommended. Ideally, thaw the meat naturally in the refrigerator for at least 12 hours. This avoids uneven cooking, which can leave the inside raw and the meat dry. -
What side dishes go well with roasted rump cap?
Some classic options are roasted potatoes with rosemary, fluffy white rice or Greek-style rice, crispy farofa, green salads with citrus dressings, and vinaigrette with red onion. -
What is the ideal doneness for rump cap?
For maximum juiciness, prefer meat medium rare to medium (with a pink center). Use a cooking thermometer to ensure the ideal temperature: rare (52ºC), medium (60ºC), well done (70ºC – not recommended to keep juiciness).
Conclusion
Preparing a juicy oven-roasted rump cap doesn’t have to be complicated. With simple ingredients, attention to cooking time, correct use of aluminum foil, and cutting techniques, you achieve a delicious and juicy result worthy of a special lunch.
Try following this guide and surprise your family and friends with tender, flavorful, and irresistible meat. Enjoy every bite!
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