Brazilian recipe
Bacon-Stuffed Picanha
Stuffed picanha with bacon is an irresistible classic of Brazilian barbecues. Using a cut of approximately 1.3kg, this recipe ensures a succulent and bold flavour that is sure to impress your guests.
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Ingredients
1 piece of picanha (approx. 1.3kg)
150g sliced bacon
Juice of 1 large orange
1 tablespoon unsalted butter
1 cup coarse sea salt
150g sliced bacon
Juice of 1 large orange
1 tablespoon unsalted butter
1 cup coarse sea salt
Where to find ingredients
You can find high-quality picanha (also known as cap of rump or sirloin cap) at your local traditional butcher. Bacon, oranges, butter, and coarse sea salt are readily available at most supermarkets and grocery stores.
Method
- Use a thin-tipped knife to create a central opening in the picanha
- Take care not to pierce the sides to form a pocket
- Drizzle the entire piece of meat with the orange juice
- Ensure the liquid enters the cavity as well
- Leave the meat to marinate for 4 hours to absorb the flavour
- Fill the inside of the pocket with the bacon slices
- Seal the opening shut
- Spread the butter all over the surface of the meat
- Cover the meat with the coarse sea salt
- Press lightly so it fixes well to the layer of butter
- Position the picanha on the grill 40 cm above a strong flame
- Keep the fat side facing downwards for 20 minutes
- Turn the meat over leaving the fat layer facing upwards
- When you notice the meat has puffed up slightly remove it from the heat
- Transfer to a tray
- Cover with a clean tea towel and leave to rest for 10 minutes
- Return the meat to the grill with the fat facing up for another 5 minutes to reach the ideal level of doneness
- Slice into thin strips like roast beef and serve immediately
Notes
This preparation transforms the picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderises the meat and the resting technique, which ensures a succulent result worthy of a high-end steakhouse.
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