In this recipe we give outstanding Australian wagyu the French treatment by The rump cap-also known as culotte and picanha-is a versatile cut with deep flavour.
This recipe is really easy but it’s best made over a few days. The malt pickles are so much better if they are made a few days ahead of time, and the rump cap is brined overnight. Brining makes the meat extra tender and flavourful and the pastrami spices bring in the feeling and flavours of low-and-slow barbecuing without an outdoor smoker. The celeriac can be cooked prior to the beef, then reheated to serve with the roasted rump.