Brazilian recipe
Bacon-Stuffed Picanha Roast: A Brazilian BBQ Classic
This 1.3kg (approx. 2.8 lbs) Picanha roast, packed with bacon, is an irresistible Brazilian barbecue staple. It guarantees a juicy, bold flavor that will surely impress your guests.
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Ingredients
1 Picanha cut (approx. 1.3kg / 2.8 lbs)
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5.3 oz) sliced bacon
1 cup coarse sea salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5.3 oz) sliced bacon
1 cup coarse sea salt
Where to find ingredients
You can find Picanha at most butcher shops or the meat counter in your local supermarket. Look for cuts with a good layer of fat. The orange juice and unsalted butter are standard pantry items. Sliced bacon and coarse sea salt are available in the bacon and seasoning aisles of any grocery store. If you can't find coarse sea salt, you can use regular coarse salt, but ensure it's not fine table salt.
Preparation method
- Using a sharp, thin-bladed knife, carefully create a central slit in the Picanha to form a pocket, ensuring not to cut through the sides
- Pour the orange juice all over the meat, making sure some liquid gets inside the pocket
- Let the meat marinate for 4 hours to fully absorb the flavor
- Stuff the pocket with the bacon slices and close the opening
- Spread the butter evenly over the entire surface of the meat
- Coat the meat with the coarse sea salt, pressing lightly so it adheres well to the buttered surface
- Place the Picanha on the grill, about 40 cm (16 inches) from strong embers, with the fat cap down for 20 minutes
- Flip the cut, so the fat cap is facing upwards
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer the roast to a platter, cover with a clean kitchen towel, and let it rest for 10 minutes
- Return the meat to the grill, fat side up, for another 5 minutes to reach the perfect doneness
- Slice thinly, like roast beef, and serve immediately
Observations
This recipe elevates Picanha into a sophisticated dish. The secret lies in a citrus marinade that tenderizes the meat and a resting technique that ensures a juicy result, worthy of a high-end steakhouse.
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