Beef rump (picanha)

Ingredients for 8

• Beef rump (2 kg)

• A spoon of mustard

• Some drops of liquid smoke (optional)

• A spoon of mayo

Directions

• Step 1

  Cover the beef rump with a thin layer of mustard

• Step 2

  Put the meat inside the vacuum bag, add some drops of liquid smoke and seal it. Leave it for 24 hours

• Step 3

  Cook for 3 hours at 53,5°C

• Step 4

  Once finished the cooking, put the meat in the ice bath

• Finishing Steps

• Step 0

  Keep the meat out if the bag, dry it

• 

  Step 1

  Put a veeeeery thin layer of mayo on it and then sear it on a hot plate, until a thin crust is formed.

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