HOW TO MAKE: TAPA DE CUADRIL RELLENA
Our Executive Chef Fran Martinez is back once again to show us another of his fantastic recipes. This week, we’re showing you how to make Tapa de Cuadril Rellena, a hearty dish that you’re sure to enjoy.
This time, our inspiration is very clear; we’re presenting Argentina on a plate. The beef we’ve chosen is none other than our signature cut here at Fazenda – Picanha. In Argentina, the Cap of Rump is actually called Tapa de Cuadril, hence the name of this amazing recipe.
This cut is often overlooked by many, but we think it’s one of the most flavourful and intriguing cuts out there, Fazendeiros. View Fran's recipe at the end of this post.
Picanha Stuffed with Cheese & Peppers
Meat / Main
All of the ingredients in today’s recipe are commonly found in any traditional Asado, making for the perfect dish that’s filled with great homely flavours to enjoy. We wanted to combine Asado flavours – blending roasted red pepper, Provoleta cheese, egg and fresh chimichurri – into something that can be the star of the table.
Approx 1.2Kg Cap of Rump (Picanha)
300g Provolone cheese (hard mozzarella could work too)
200g Roasted red peppers
50g Chimichurri dressing (view our recipe)
1 Tbsp Salt
1 Tbsp Black pepper
First, Allow the meat the reach room temperature around an hour before cooking. Next, we need to put our butchering skills to the test and cut a pocket into the meat. If you’d rather go for the easier option, a butterfly cut will work well too. If you opt to butterfly the meat, kitchen twine will be needed to tie it up later on to keep all the ingredients secure.
On the fatty side of the meat, score a crosshatch pattern into the fat, and evenly sprinkle salt over this side. This will allow some of the moisture to be absorbed, creating a crispy layer of fat that is truly irresistible.
Preheat the oven to 180°C. while we’re waiting for this to heat up, we can fill the meat with the cheese and peppers. If you decided to butterfly the meat, now’s the perfect time to tie it up using kitchen twine.
The cooking point is completely to your preference, but here at Fazenda we chose to cook it medium-rare, which means that we need to achieve a 52°C core temperature. A domestic temperature probe can be used to measure the temperature, and we think they’re a great asset to any kitchen. It should take 30/40 minutes in the oven for the meat to be cooked, but you can also leave it in for longer if you’d prefer it to be more well done.
Take the meat out of the oven, and leave it to rest for 10 minutes before slicing it – this is the perfect time to fry our eggs!
Finally, slice the beef into thick cuts, and serve with the fried egg on top. To finalise this great dish, add a drizzle of chimichurri over the top as a finishing touch for you and your guests.