Brazilian recipe
Stuffed Picanha with Bacon (Brazilian Barbecue Classic)
This stuffed picanha with bacon recipe is an irresistible classic for Brazilian barbecues. Using a cut of about 1.3kg, this dish delivers a succulent, bold flavour that's sure to wow your guests.
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Ingredients
1 picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse sea salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse sea salt
Where to find ingredients
You can find picanha at most butcher shops and larger supermarkets. The best cuts will have a good cap of fat. Orange juice is readily available in the produce section of any supermarket. Unsalted butter is a pantry staple found in the dairy aisle. Streaky bacon is usually in the refrigerated section with other pork products. Coarse sea salt, often labelled as 'coarse sea salt' or 'kosher salt' (if suitable for cooking), can be found in the spice or baking aisle.
Preparation method
- Using a thin-tipped knife, carefully create a central slit in the picanha to form a pocket, making sure not to cut through the sides
- Pour the orange juice all over the meat, ensuring the liquid also gets inside the pocket
- Marinate the meat for 4 hours to allow it to fully absorb the flavour
- Fill the inside pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the picanha
- Cover the meat with the coarse sea salt, pressing lightly so it sticks well to the buttered surface
- Place the picanha on the grill, about 40cm from strong embers, with the fat side down for 20 minutes
- Flip the cut, leaving the fat side facing up
- Once you notice the meat puffing up slightly, remove it from the heat
- Transfer the meat 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 ideal doneness
- Slice thinly, 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, combined with a proper resting technique to ensure a juicy result, worthy of a high-quality steakhouse.
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