Beef rump (picanha)

Author

3OP64uBdaidCcDTFHh9vFM

Prep Time: 04:00

Recipe Time: 04:00

Temperature : 128.3F / 53.5C

Ingredients

• Beef rump (2 kg)
• A spoon of mustard
• Some drops of liquid smoke (optional)
• A spoon of mayo

Directions

1. Cover the beef rump with a thin layer of mustard
2. Put the meat inside the vacuum bag, add some drops of liquid smoke and seal it. Leave it for 24 hours
3. Cook for 3 hours at 53,5°C
4. Once finished the cooking, put the meat in the ice bath

Finishing Steps

1. Keep the meat out if the bag, dry it
2. Put a veeeeery thin layer of mayo on it and then sear it on a hot plate, until a thin crust is formed.