Rump cap Baked with mashed potatoes

Heat a skillet over high heat.Put the meat on the side of the fat and cook 8-10 mins or even thorough the fat very well.Turn around and cook 4-5 mins more to seal.Season with salt and pepper.

Preheat the oven over high high heat.Put in a font or baking can with the side of the fat up.Slow cook 45-50 mins or to the desired point.Let stand before cutting.

For the puree: wash and peel the potatoes.In a pot, kick the potatoes in boiling water with salt (20 to 30 mins).When you are already cooked (soft), styling and grind until you form a puree.Add butter and stir up to homogenize.Incorporate milk to achieve the desired consistency.

Cut the meat and serve accompanied by the puree.