Sirloin Cap Roast

Ingredients

• 1.814 kg (4 lb)sirloin cap roast
• 240 ml (1 cup)sea salt
• 1 bottledark beer
• 4 sprigs (or 1 tbsp dried)fresh rosemary
• 2cotton kitchen towels
• 3.05 m (10 ft)kitchen twine

Instructions

1. 1

   Prepare the charcoal

   Start the fire before preparing the meat. When the flames have died down and the charcoal briquettes are turning white, spread them into a bed for the roast.

2. 2

   Soak the first towel

   Lay one kitchen towel over a baking tray and pour half the bottle of beer into its centre. Sprinkle over half the salt; it will begin to make a thin paste.

3. 3

   Add the roast

   Set the sirloin cap in the middle of the towel and place the rosemary sprigs on top.

4. 4

   Cover and tie

   Pour the remaining beer and salt over the second kitchen towel, then cover the meat with it. Wrap the roast tightly in the towels and tie it firmly with kitchen twine.

5. 5

   Cook over coals

   Place the wrapped roast directly on the hot coals and cook for 20 minutes. Turn it over and cook for another 20 minutes.

6. 6

   Rest and unwrap

   Remove the roast from the coals and leave it to rest for 10 minutes before unwrapping.

7. 7

   Slice and serve

   Cut the meat into 1.3 cm (½-inch) slices. Serve with a charcoal-grilled baked potato.

What is sirloin cap roast?

Sirloin cap, also known as picanha, is a beef cut from the top of the sirloin, often recognised by its fat cap. It is popular in Brazilian and wider Latin American grilling traditions; this recipe takes a campfire approach, using a salty, beer-soaked towel wrap over charcoal.

The towel holds the beer, salt and rosemary close to the meat as it cooks. The method also makes for a dramatic roast to unwrap and carve at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 50g protein, 2g carbs, 10g fat.

The beef supplies most of the protein, while the roast’s fat and any fat cap contribute much of the fat. The recipe lists very little carbohydrate; a baked potato adds a substantial carbohydrate side, so serve it with vegetables as well for a more balanced plate.

Choosing the ingredients

The cut: Look for a roast with its fat cap intact, as it contributes flavour during cooking. Keep the roast whole for the wrapped charcoal method.

The wrap: Use plain cotton kitchen towels and kitchen twine. Beer and salt form a damp coating around the meat, while rosemary adds an aromatic note.

Getting the coals ready

Wait for the flames to die down and the briquettes to turn white before cooking. Spreading them into an even bed gives the wrapped roast a more consistent place to sit.

Have the coal bed ready before wrapping the meat so the roast can go onto the coals promptly.

Wrapping the roast

First towel: Pour half the beer into the centre and spread half the salt over it until a thin paste starts to form. Put the roast on this layer and add the rosemary.

Second towel: Add the remaining beer and salt, then use the towel to cover the roast. Tie the bundle firmly so it stays together as it is turned.

Cooking and doneness

The stated cooking time is 20 minutes on each side, followed by a 10-minute rest. The recipe gives no internal temperature, so use a meat thermometer to check the centre against the doneness you want, bearing in mind that timing can vary with the size of the roast and the heat of the coals.

Turn the bundle carefully after the first 20 minutes. Keep an eye on the towels while cooking directly on charcoal.

Resting and slicing

Rest the roast for 10 minutes before unwrapping so the cooking juices can settle. Cut across the meat into slices about 1.3 cm (½ inch) thick for serving.

What to serve with it

A charcoal-grilled baked potato is the recipe’s suggested side and makes a filling match for the beef. Add a crisp salad or simply cooked vegetables if you want more colour and freshness on the plate.

Recipe notes & tips

• Start the charcoal early so it is ready when the roast is wrapped.
• Use plain, untreated cotton towels for the charcoal wrap.
• Tie the bundle tightly enough to keep the towels in place when turning.
• Turn the wrapped roast carefully with suitable long-handled tools.
• Rest the meat for the full 10 minutes before unwrapping and slicing.
• Slice across the grain where possible for more tender bites.

Variations

• Dried rosemary: Use 1 tbsp dried rosemary instead of the four fresh sprigs.
• Different beer: Choose another dark beer for a change in flavour.
• Garlic: Add crushed garlic to the salt paste for an aromatic variation.
• Chilli: Mix chilli flakes into the salt for a gentle heat.
• Potato side: Cook baked potatoes in the charcoal alongside the roast, giving them their own suitable wrapping.

Common mistakes to avoid

• Lighting too late: The coals need to be ready before you wrap the meat, so start the fire first.
• Cooking over flames: Wait until the flames have died down and the briquettes are turning white.
• Loose wrapping: Tie the towels firmly so the bundle holds together when turned.
• Skipping the turn: Cook for 20 minutes on one side, then turn and cook for another 20 minutes.
• Cutting too soon: Leave the roast to rest for 10 minutes before unwrapping.
• Guessing doneness from time alone: Check the centre with a meat thermometer because coal heat and roast size can vary.

How to store

Refrigerate leftover beef in an airtight container within 2 hours and use within 3–4 days. Reheat gently until steaming hot throughout, or serve chilled in sandwiches; store the potato separately.

Frequently asked questions