The Twelve Apostles Hotel and Spa Beef Picanha perfectly paired with Bouchard Finlayson Hannibal 2016

Chef Christo Pretorius from The Twelve Apostles Hotel & Spa Azure Restaurant shares his Beef Picanha recipe, which is best enjoyed with a glass of Bouchard Finlayon’s unique red blend, Hannibal. The 2016 vintage is a blend of Sangiovese, Pinot Noir, Nebbiolo, Shiraz, Mourvédre and Barbera and is alive with a characteristic Italian mouthfeel reflecting fruity complexity. Olive and red currant flavours combine with cranberry to result in a lingering finish and complex mouthfeel.

Beer brine for beef rump cap

Yields 15

  • 3000g Beef, rump cap, Picanha
  • 250g Sugar, white
  • 250g Salt, Khoisan
  • 2ea Garlic, cloves
  • 6sprig Herb, thyme
  • 2000l Cold Water
  • 500ml Beer, stout


  1. Trim Beef rump cap form excess fat. (ask Chef)
  2. Combine salt, sugar, beer and water in a lug.
  3. Place the beef into the brine and brine for 2 – 3 hours.
  4. Remove and dry before cooking.

Grilled beef rump cap

yields 1

  • 200g Beef rump cap
  • 30g Butter
  • 10g Beef dry rub
  • 10g Herb, thyme
  • 10g Herb, rosemary
  • 10g Garlic, crushed


  1. We will cook the beef on the grill with charcoal, I want that braai flavour on the meat – ask chef
  2. Dry the Beef with kitchen paper first or it will steam not sear and spoil the effect you are after. “Maillard reaction” Oil the Beef, not the pan or grill.
  3. Season the Beef generously with the dry rub evenly all over.
  4. The Beef needs a reasonable amount of rub to truly enhance its flavour.
  5. When searing the Beef, you must not over – crowed the pan/grill and sear on the fat side first to caramelized the fat and protein for more flavour.
  6. Too much food in a pan/grill will reduce the temperature of the pan/grill and will cause the food to boil or steam instead of searing.
  7. Once you have seared the Beef all over and it is neatly cooked, add a little butter, herbs and garlic to the meat and glaze.

Barbequed spice mixture

Yields 20

  • 40g English mustard powder
  • 20g Salt, flakes
  • 20g Smoked paprika
  • 20g Sugar, caster
  • 20g Ground black pepper


  1. Combine the rub ingredients in a bowl and rub over each steak as a seasoning.
  2. Drizzle over a little oil, rubbing it into the meat to mingle with the spice rub.

Bone marrow bon bons

Yields     20

  • 1000g Bone, marrow
  • 10 Eggs
  • 200g Bread crumbs
  • 20g Salt, Khoisan


  1. Remove marrow from bones and place in ice water to remove any excess blood.
  2. Use the bones to make stock.
  3. Roll the bone marrow into small balls and coat in egg mix then bread crumbs then repeat process.
  4. Deep fry until golden brown, season then serve.
  5. Use the left-over marrow for the jus. Melt down the marrow and strain fat and leave in a squeeze bottle on the pass

Roast garlic and onion puree

Yields     6

  • 100g Garlic, bulb, roast in oven until soft, skin removed
  • 300g Onion white, roasted in oven
  • 100g Onion, white, sliced
  • 50g Garlic, crushed
  • 10g Herb, thyme
  • 30ml Oil, Rio largo
  • 5g Salt, Khoisan flakes
  • 2g Pepper, white


  1. Roast the garlic until soft in the oven and remove the flesh.
  2. Place the whole onions on a wired rack inside a baking tray and bake at 180°C for 10 minutes or until they are soft.
  3. Remove from the oven and leave to cool down.
  4. Sauté the sliced onion and add the garlic and thyme.
  5. Add the roasted onion pulp with the mixture together and cook for another 10 minutes.
  6. Blend in thermomixer to a fine puree and pass through a drum sieve.

Sour Cream

Yields 2000ml

  • 1000ml  Cream
  • 1000ml Buttermilk
  • 1 Large Sterilized Jar


  1. Pour the ingredients into the sterilized jar and seal it. Shake the jar vigorously to combine the cream and the buttermilk. The lactic acid bacteria in the buttermilk will ferment the cream, causing it to sour and thicken. 
  2. Set the mixture aside and let it sit at room temperature for 24 hours. This will allow the sour cream to develop.
  3. Give your finished sour cream a good stir when you’re ready to serve it, or store it in the refrigerator if you won’t be using it right away.

Horseradish sour cream

Yields 1000ml

  • 750ml Sour cream
  • 250ml Horseradish cream
  • 10g Salt, flakes
  • 5g Pepper, black


  1. Mix all ingredients together and place in a clean squeezy bottle ready for serves.

Spring onion and chive oil

Yields     20

  • 100g Herb, chives
  • 100g Spring onion tops only
  • 100g Leeks, tops only
  • 600ml Oil, Canola
  • 10g Salt, Khoisan


  1. Place all ingredients in the thermomixer and blend on full for 5 minutes.
  2. Let the oil mixture stand for 10 minutes then strain through a double muslin cloth.
  3. Discard the solids and set aside the onion oil.

Baby leeks

Yields 15

  • 2000ml Water
  • 30ml Salt
  • 50g Butter
  • 30 Baby Leeks, roots attached
  • 20g Herb, chopped chives
  • 5g Salt, Khoisan
  • 2g Pepper, white


  1. Bring salted water to a simmer in a large pot over medium heat.
  2. Prepare and cut the baby leeks as chef has explained. (ask Chef) keep the roots attached.
  3. Lower into simmering water.
  4. Cook, increasing heat to medium-high to maintain a simmer if necessary, for 1 minutes.
  5. Remove the baby leeks from the water and straight onto the grill, remove and season with butter, salt and herbs.

Caramelized baby onions

Yields 20

  • 1kg Onions, Baby (Pickling) Skin On
  • 100ml Vinegar, White Wine
  • 100ml Sugar, granulated
  • 50g Butter, fennel
  • 10g Herbs, Thyme, Washed
  • 1 Spice, Bay Leave
  • 5g Seeds, Coriander
  • 5g Seeds, Mustard
  • 10g Sugar Castor


  1. Combine all the ingredients together in a pot
  2. Slowly bring it to the boil.
  3. Simmer for 5 minutes and remove from the heat.
  4. Leave to cool down in cooking medium.
  5. Strain the liquid and discard.
  6. Cut the onions vertical in half to have 2 vertical sides. (ask Chef)
  7. Remove the husk on both sides.
  8. In a hot pan lined with butter place the cut side down to slowly caramelize.
  9. Season with salt and pepper and finish in the oven.

Beef Stock

Yields 3000ml

  • 2000g Bones, Beef
  • 500ml Wine, red
  • 500ml Beer, ale or stout
  • 5000ml Water
  • 300g Mirepoix
  • 10 Tomatoes, roasted
  • 10g Herb, rosemary
  • 10 Peppercorns
  • 1 Garlic, whole
  • 2 Spice, bay leaves
  • 10 Spice, juniper berries
  • 10g Herb, thyme


  1. Cut and chop the bones to small pieces and place bones in a pre-heated oven at 200°C to brown for ±20 minutes.
  2. Drain off the excess fat from the bones and deglaze the tray on a medium flame with some white wine.
  3. In a stock pot add the Mirepoix, rosemary, peppercorns, garlic, bay leaves and mushrooms.
  4. Sauté the vegetables until they are caramelized then add the roasted tomato. Deglaze with the wine and then reduce by evaporating the alcohol.
  5. Add the bones, spices and herbs, beer and cover with cold water and allow simmering for 3-6 hours on a low heat. Strain twice through a fine chinoises or muslin. You should have about 3000ml of stock.

Marrow Fat Jus

Yields 40

  • 2000g Beef meaty bones
  • 1000g  Beef Mince
  • 10g Herb, thyme
  • 10g Herb, bay leave
  • 200g Carrots, chopped
  • 200g Onion, chopped
  • 30 g  Garlic, cloves
  • 750ml Wine, port
  • 1500ml  Stock, beef
  • 50g Beef Marrow, melted – clean fat in a squeeze bottle


  1. Cut and chop the bones to small pieces and place bones in a pre-heated oven at 200°C to brown for ±20 minutes.
  2. Drain off the excess fat from the bones and deglaze the tray on a medium flame with some red wine.
  3. Warm the oil in a large pot over a high heat and add the beef mince and brown for +-8 minutes then strain the mince to catch excess fat and set the mince aside.
  4. Return the fat from the bones and mince on a medium heat then add the vegetable and herbs and cook for 20 minutes.
  5. Strain the whole mixture again and discard all the fat.
  6. In the same pot add the mince, vegetables and port then reduce by half, then add the bones and deglazed roasting tray juices to the pot with the beef stock and simmer for 2 hours, skimming it regularly.
  7. After 2 hours strain through a double chinoise and muslin cloth into a clean sauce pot and reduce down to sauce consistency.
  8. On order warm the beef sauce and whisk in the marrow fat then serve.