Grass-fed Beef Coulotte with Molho de Alho
Makes 4-6 Servings
The coulotte (aka rump cap, sirloin cap, picanha) is a cut renowned in Brazilian cooking for its combination of bold flavor and a rich fat cap. It’s often roasted with the fat cap up, or skewered into a “U” shape (as in this recipe) with the cap side out. This way the cap bastes the meat as the fat melts.
Here we’ve paired its beefy flavor with a creamy, garlicy molho de alho sauce.
- Make the Molho de Alho Sauce:
- Roast the Coulotte: