Essential Rump Cap

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the rump cap in a large vacuum seal bag. Add the oil and salt, ensuring to cover both sides. Seal under full vacuum, according to the manufacturer’s instructions. You can either place the bagged rump cap in the water bath or refrigerate until the water has preheated.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your rump cap. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  When the timer signals that the rump cap is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the rump cap on a paper towel lined cooling rack set over a tray and pat dry. 

• 6

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the rump cap for 1 minutes on each side. Transfer to a cooling rack set over a tray and rest for a couple of minutes.  

  Tip: For extra flavor and color, you can add a knob of butter and baste the while searing.
• 7

  Transfer the rump cap to a board, slice and serve sprinkled with sea salt and freshly ground pepper.