Brazilian recipe
Garlic Picanha (Picanha no alho)
A succulent picanha roast featuring a crispy garlic crust, a staple of traditional barbecue gatherings.
0.0 / 5 by 0 Reviews
Ingredients
1 picanha cut (approximately 1.2 kg)
Coarse salt to taste
Minced garlic to taste
Coarse salt to taste
Minced garlic to taste
Where to find ingredients
You can find picanha at local butcher shops or specialized meat counters; if unavailable, a thick-cut rump cap or sirloin cap serves as the appropriate substitute.
Preparation method
- Completely cover the picanha piece with the coarse salt.
- Let the meat marinate with the salt for 30 to 40 minutes.
- Make shallow crosswise cuts on the surface of the meat without slicing through to the bottom.
- Remove the excess salt from the picanha by gently patting the piece.
- Coat the entire piece of meat thoroughly with the minced garlic.
- Prepare the grill with a medium heat charcoal fire.
- Place the picanha on the grate about 60 cm away from the heat, with the fat cap facing upward.
- Roast until the desired doneness is reached, avoiding overcooking to ensure the meat remains succulent.
Observations
Garlic picanha is a classic of Brazilian barbecue, celebrated for its tenderness and bold flavor. This preparation uses the whole picanha cut, seasoned generously with coarse salt and garlic to create a savory, aromatic exterior. It is a practical yet impressive choice for a main course that delivers consistent results for any meat lover.
Ratings and comments