Great for the BBQ or a simple, tasty weekend get-together

If you want punchy flavours with simplicity then jerk rump tail with charred hispi cabbage is the recipe.

  • Serves: 2 – 3
  • Prep Time: 5 mins
  • Cook Time: 20 – 30 mins 
  • Difficulty: easy
  • Ideal for: family, weekend lunch/dinner, midweek meat treat

Rump tail aka trip-tip steak

This is a lean, tender cut great for barbecues.

It’s admittedly not massively well-known in the UK.

However, you can buy it online and it’s an inexpensive cut great for searing on the grill.

Although on the day I cooked rump tail, it was raining outside so I just reverse-seared it.

And with the jerk seasoning, you’re onto a real winner.

Because rump tail is leaner than most other cuts, it is perfect when marinated for 2 or more hours before cooking.

Jerk rump tail with charred hispi cabbage

Picanha vs Rump tail (tri tip)

Don’t get confused between a picanha and rump tail.

Main differences

  • The picanha (pick-AHN-yah) has little marbling but a thick fat cap.
  • The rump tail has no fat strip.
  • The rump tail comes from the bottom sirloin, and the picanha comes from the top round.
  • The picanha has a somewhat triangular shape.
  • A picanha steak is often cut thicker than a rump tail.

Jerk seasoning

I came to the UK and moved to London, as you do (but stayed for 22 years).

And one of my first culinary experiences in East Dulwich and Peckham Rye was jerk chicken from a lovely wee place called Rice n’ Peas (sadly, no longer there).

This very low-key take-away hit every spicy, warm, smoky flavour that made me fall in love with jerk seasoning.

And Jamaican cooking.

Give me a festival dumpling anytime!

So, what is in jerk seasoning that makes it transform chicken, pork and beef.

Well, it goes a bit like this:

  • Aromatics: onion powder and garlic powder
  • Heat: cayenne pepper
  • Spices: smoked paprika, ground nutmeg, ground allspice, ground ginger
  • Herbs: dried parsley and dried thyme
  • Seasonings:  salt and pepper
  • Sugar:  light brown sugar

Homemade jerk seasoning


  • 1 tbsp each of; onion powder, garlic powder, brown sugar
  • 2-3 tsp cayenne pepper
  • 2 tsp each of; smoked paprika, ground ginger, dried parsley, dried thyme, salt, black pepper
  • 1/2 tsp each of ground allspice, ground cinnamon, ground nutmeg

Then mix it all together.

Where is jerk seasoning from

There are two parts to the origin.

First, is the Caribbean method of using aromatic pimento wood (which gives a bit of an allspice flavour) from local island trees to cook and smoke their food.

Then the actual method of cooking Jerk Chicken in smoking pits with native Scotch bonnet peppers, sweet allspice berries, thyme and ginger, which is credited to escaped African slaves (now referred to as Maroons) in the 1600s.

Groups of African slaves had been brought to Jamaica by both the English and Spanish to work the sugar plantations. 

When they escaped, they mingled with the Taínos, who taught them the jerk way of cooking. 

Jerk rump tail with charred hispi cabbage

Hispi cabbage

Now, you can have any of your favourite vegetables or side dish you fancy with this jerk rump tail.

But I do highly recommend, the soy hispi cabbage in this recipe.

It’s utterly delicious and easy to do so why not add even more epic flavours to impress your family, guests or friends?

Hispi cabbage is a sweeter, pointy-shaped, green cabbage also known as hearted or sweetheart cabbage.

And it’s pretty readily available.

You can even just grill it with some butter and salt and pepper.

Recipe by Pipers Cookbook

Jerk rump tail with hispi cabbage

Course Main Course
Keyword rump, rump tail, steak
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Cost £


  • 1 beef rump tail (grass-fed or high-welfare)
  • 4 tsp Jerk rub (you can buy or make your own, recipe in post)

Hispi cabbage

  • 1 tsp honey
  • 1 hispi cabbage
  • 1 clove of garlic
  • 1 piece of ginger
  • 4 tsp soy sauce, or tamari sauce
  • 2 tsp sesame oil


  • Rib the Jerk seasoning with a little sea salt and place onto a grill over a bed of hot embers.
    Let the beef caramelise for 7 minutes on each side then move off the direct heat of the embers.
    If you have a meat thermometer, aim for around 43C, (this should take about 30 minutes to achieve) once you have reached this, remove the beef from the heat and leave to rest for 20 minutes.

Hispi cabbage

  • Cut the hispi cabbage into halves or quarters (depending on the size). Oil and salt the cabbage, place onto the grill and cook until slightly softened and charred.
  • For the dressing: finely chop the garlic and ginger and combine them with the soy, honey and sesame oil. Coat the cabbage with the soy dressing.
    Serve it with thin slices of the rump tail.