Tapa de Cuadril a la Parrilla
Barbecued Top Rump
Servings: 6 people
Ingredients
1 Tapa de Cuadril (Top Rump Joint)
Salt
Method
– Start the fire according to traditional methods (see our article and video in Tips and Trends).
– Score fat in diamond pattern if desired and leave at room temperature until the coals are ready.
– Spread coals out in thin layer under the barbecue where the meat will be placed.
– After a few minutes place the meat joint over the coals with the fat face up.
– Salt fat well.
– Leave to cook slowly for 1hr-1hr.30mins, without turning, occasionally adding more coals as required. Note:
‘ don’t add too many too often, to avoid burning and overcooking your joint.
– Turn over joint and salt well. Leave for another 30mins, again adding more coals when needed.
– Now for the last 15 mins of cooking, add more coals, this time more than before, turning the joint over every
‘ few minutes so that all sides are well browned and crispy.
– Cut into thick slices and serve with Chimichurri and a salad of your choice.
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