Picanha with smashed potatoes & anchovy vinaigrette

SERVES PREP + COOK TIME 4½ HOURS (+ STANDING TIME)

Picanha is the Brazilian name for beef rump cap. It is prized for the layer of fat across the top of the meat, which keeps the meat moist and adds flavour.

FIVE INGREDIENTS

1kg baby new potatoes

1.8kg piece beef rump cap

3 fresh long red chillies, deseeded, chopped finely 15 anchovy fillets, chopped finely ¼ cup finely chopped fresh oregano leaves, plus extra

PANTRY STAPLES 2 teaspoons sea salt flakes 2 teaspoons freshly ground black pepper

¾ cup (180ml) extra virgin olive oil

1 tablespoon white wine vinegar

1 Place the potatoes in a saucepan of cold salted water; bring to the boil. Cook potatoes for 20 minutes or until just tender. Drain well; pat dry with paper towel. Cool slightly and place potatoes on an oven tray. Press down on potatoes to split slightly.

2 Meanwhile, bring beef to room temperature. Preheat oven to 120°C (100°C fan-forced). Place a wire rack over a large roasting pan.

3 Using a small sharp knife, score lines 5mm apart into the fat layer of the beef. Sprinkle with half the salt flakes and half the pepper. Heat 1 tablespoon of the oil in a large frying pan over high heat; cook beef, fat-side down, for 5 minutes or until golden. Turn; cook until browned all over. Place beef on rack in roasting pan. Pour excess beef fat from frying pan over potatoes on tray; toss to coat, then season with remaining salt and pepper.

4 Roast beef for 3½ hours for medium-rare (see Test Kitchen tips, below) or until cooked to your liking; roast the potatoes alongside beef for last 30 minutes. Remove beef from oven; rest, covered loosely with foil, for 30 minutes.

5 While beef is resting, increase oven to 240°C (220°C fan-forced). Add 3 sprigs of oregano to the potatoes on the tray and roast for a further 15 minutes or until golden and crisp.

6 Meanwhile, combine chillies, anchovies with oregano leaves, vinegar and remaining olive oil in a screw-top jar; shake to combine.

7 Spoon some of the vinaigrette on the beef. Slice the beef thinly and serve with the potatoes.

Not suitable to freeze.