This is a Korean BBQ-inspired beef rump, marinated in a sweet, garlicky pear-based mix and roasted low and slow, then blasted hot for that caramelised crust. Juicy, rich and the perfect hero dish at any lunch or dinner.
Category
Dinner
Servings
6-8
Prep time
15 minutes
Cook time
55 minutes
This is a Korean BBQ-inspired beef rump (Galbi style), marinated in a sweet, garlicky pear-based mix and roasted low and slow, then blasted hot for that caramelised crust. Juicy, rich and the perfect hero dish at any lunch or dinner.
What is Galbi?
Galbi is a Korean preparation where meat is marinated in a blend of pear, soy, garlic, and sesame before cooking. The pear contains proteolytic enzymes that tenderise the meat during the marinade, and its natural sugars contribute to the caramelisation when the fat cap hits high heat. I use a beef rump cap, also called picanha, which is a crescent-shaped cut with a thick fat cap that renders during the roast and bastes the meat as it cooks.
Prep the rump cap
You'll need to prep your rump cap before applying the marinade. First remove any moisture on it using a paper towel. Now, take a boning knife and remove any of the silver skin that's on the underside of the rump. Flip it over and look at how much fat is on the top of it. You want 1.5-2cm of fat evenly across the top. Any more than that you might want to trim it off.
Ingredient Notes
Asian pear: The tenderising agent in this marinade. Asian pears contain proteolytic enzymes that break down muscle protein, softening the texture of the meat during the soak. Blending the whole pear into the marinade means both the enzyme-rich flesh and the natural sugars go to work on the beef. A regular pear or a small amount of kiwi will work as a substitute.
Beef rump cap (picanha): A triangular cut from the top of the rump with a substantial fat cap attached. It’s one of the more economical premium cuts available in Australia. The fat cap is important: leave it intact and it renders down during the roast, basting the meat underneath. Ask your butcher to leave the fat cap on, and to score it lightly if possible.
Soy sauce: Brings salt and umami to the marinade and contributes to the Maillard browning on the fat cap during the high-heat finish. Regular all-purpose soy is what I use here. Light soy is saltier and will throw off the seasoning balance; dark soy is more intensely coloured and may over-darken the crust.
Equipment
- Chopping board
- Chef’s knife
- Blender or food processor
- Large bowl or ceramic dish (for marinating)
- Heavy-based roasting pan
- Meat thermometer
- Tongs
- Resting rack or board
Ingredients
- 1 Asian pear, chopped
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1½ tbsp soy sauce
- 1½ tbsp brown sugar
- 1 tsp sea salt
-
2kg beef rump cap (picana)
Directions
To make the marinade, combine the pear, shallots, garlic, sugar, vinegar, soy sauce, sesame oil, and salt in a blender. Puree until smooth.
- Place beef rump in a large bowl or ceramic dish and rub all over with marinade.
- Cover and refrigerate for 2 to 24 hours to marinate.
- Preheat the oven to 180°C fan force (355°F). Transfer beef to a heavy-based roasting pan and make sure you get all the marinade as well.
- Roast the beef for 45-50 minutes, until the internal temperature reaches 45-48°C (113-118°F) for medium rare.
- Increase oven temperature to 220°C fan force (430°F). Cook beef for a further 5 minutes, to caramelise the cap.
- Rest the beef for 25 minutes.
- Carve beef against the grain into thick slices to serve and sprinkle with some sea salt.
Recipe video
Recipe notes
Storage
Leftover beef keeps well in an airtight container in the fridge for up to 3 days. Slice cold for sandwiches or rice bowls, or reheat gently in a pan with a little butter. Avoid reheating in the oven as it will overcook the centre.
FAQs
Can I cook this on a BBQ? Yes, and it works very well. Set up a two-zone fire with high heat on one side and indirect heat on the other. Cook fat-side up on the indirect side until it reaches 45-48°C, then finish it over direct heat for a couple of minutes to caramelise the cap.
Can I marinate it for longer than 24 hours? I wouldn’t go much beyond 24 hours. The enzymes in the pear will keep working on the protein and after around 36 hours the texture of the meat can become mushy rather than tender. Six to 24 hours is the sweet spot.
Why do I need to rest the beef for 25 minutes? Resting allows the muscle fibres, which contract from the heat, to relax and reabsorb the juices pushed toward the centre of the meat during cooking. Slice immediately and most of those juices run out onto the board. For a 2kg roast, 25 minutes is the minimum.
