Brazilian recipe
Bacon-Stuffed Picanha: A Classic Brazilian BBQ Treat
This bacon-stuffed picanha is an irresistible classic from Brazilian barbecues. Using a piece of about 1.3kg, this recipe guarantees a juicy, bold flavour that will surely impress your guests.
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Ingredients
1 picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
You can find picanha cuts at most butcheries or the meat section of your local supermarket. Ensure it has a good layer of fat. The bacon, butter, and oranges are standard items found in any grocery store. For the coarse salt, check the spice aisle of your supermarket; sometimes it's labelled as kosher salt or coarse sea salt. If you can't find coarse salt, you can use regular salt, but it won't create the same crust.
Preparation method
- Using a sharp knife, carefully make a central slit in the picanha, being careful not to cut through the sides, to form a pocket
- Drizzle the entire cut with orange juice, ensuring the liquid also gets inside the pocket
- Let the meat marinate for 4 hours to fully absorb the flavour
- Fill the pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the meat
- Coat the meat with coarse salt, pressing lightly so it sticks well to the butter layer
- Place the picanha on the grill, 40 cm from a strong coal fire, with the fat cap facing down for 20 minutes
- Flip the cut, leaving the fat cap facing upwards
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer to a platter, cover with a clean tea towel, and let it rest for 10 minutes
- Return the meat to the grill, fat-side up, for another 5 minutes to reach the ideal doneness
- Slice thinly into strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderises the meat and a resting technique that ensures a succulent result, worthy of a high-quality steakhouse.
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