Turn 3 LBS Of Beef Inside Out For An Unforgettable Dish Video Download MP4

By Scrumdiddlyumptious | July 21, 2021 (80 Views)

Stuffed Beef Rump Cap Roast ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ The beef rump cap cut features heavily in Brazilian cooking, where it is known as the picanha. This cut of meat is extremely moist and juicy, which makes it perfect for both grilling and roasting. This recipe for a beef rump cap roast is taking this delicious cut of beef and dry rubbing it with some choice spices, stuffing it with mozzarella and bacon, and topping it off with a rich red wine reduction, accented with a hint of plum flavor. The textures and flavor profiles combine to make a heavenly roast that packs plenty of punch!📌 FULL RECIPE: http://www.scrumdiddlyumptious.com/rump-cap-roast/➡️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks: https://www.youtube.com/scrumdiddlyumptious?sub_confirmation=1******************************************************You'll need:For the roast:- 1 beef rump cap (approx. 3 lbs) - kosher salt & pepper - 1 tbsp paprika - ⅓ cup olive oilFor the filling:- 12 oz mozzarella, cubed - 4 oz bacon, cubed - 1 red bell pepper, chopped - 2 onions, diced - 1 tsp oreganoFor the red wine reduction:- 1¼ cups red wine - 2 tbsp plum jam - 1 pinch salt - 1 pinch cayenne pepperHere's how:1. Preheat the oven to 400°F and heat a deep skillet with some olive oil on the stove. Remove the fatty sections from the beef rump cap and sear the meat on both sides. Once the beef is seared, remove it from the heat and let it cool.2. Once the beef has cooled, use a large knife to cut a thin slice off of the larger side of the rump cap, then make an incision that cuts through the center of the meat to create a deep pocket.3. Carefully turn the meat inside out so that the seared exterior is facing inwards. Make sure the rump cap doesn't get torn while turning it inside out.4. Heat a separate skillet with some vegetable oil on the stove and sauté the diced onions, chopped red bell peppers, and cubed bacon. Once cooked, transfer the vegetables and bacon to a large mixing bowl, add in the mozzarella cubes and oregano, and stir everything together. Spoon the mixture into the beef pocket and seal opening of the roast shut with toothpicks. Rub the paprika, kosher salt, and ground black pepper onto the outer surface of the meat.5. Place the rump cap roast on a baking tray, transfer the baking tray to the oven, and bake at 400°F for 35 minutes. Once the roast has cooked, remove it from the oven and let it rest for 10 minutes. For the red wine reduction, pour the red wine into a saucepan and let it reduce. Add in the plum jelly, salt, and cayenne pepper, and let the sauce simmer for 5 minutes.This rump cap roast is as tender and juicy as can be! The delicious fillings and savory sauce compliment the meat perfectly. After trying this delicious dish, you'll never go back to the traditional Sunday roast again! Get the recipe for the Beef Wellington Ring featured in the bonus video: https://youtu.be/KJqkjE1JJmo******************************************************Do you want to see more content like this? Scrumdiddlyumptious brings you unique recipes & cooking hacks every day, so be sure to subscribe, like, and follow us for a first-hand look at new videos that you can share with your family & friends!💚 YouTube: https://www.youtube.com/scrumdiddlyumptious 💚 Facebook: https://www.facebook.com/scrumdiddlyumptiouscom 💚 Instagram: https://www.instagram.com/scrumdiddlyumptious_recipes 💚 Pinterest: https://www.pinterest.com/scrumdiddlyumptious 💚 Website: https://www.scrumdiddlyumptious.com******************************************************

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