Brazilian recipe
Bacon-Stuffed Picanha: A Juicy Brazilian BBQ Classic
Bacon-stuffed picanha is an irresistible classic from Brazilian barbecues. Using a piece of about 1.3kg, this recipe guarantees a succulent and bold flavour that will certainly impress your guests.
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Ingredients
1 piece of picanha (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse salt
Where to find ingredients
You can find picanha cuts at most butcher shops and larger supermarkets. Look for cuts with a good cap of fat. Streaky bacon is readily available in the refrigerated section of any supermarket. Fresh oranges and unsalted butter are standard grocery items. Coarse salt, often labelled as 'kosher salt' or 'sea salt' in Guyana, can be found in the spice aisle of most supermarkets.
Preparation method
- Using a thin-tipped knife, carefully create a central opening in the picanha, being careful not to pierce the sides, forming a pocket
- Pour the orange juice all over the meat, ensuring the liquid also gets inside the cavity
- Let the meat marinate for 4 hours to absorb the flavour well
- Fill the inside of the pocket with the bacon slices and close the opening
- Spread the butter all over the surface of the meat
- Cover 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 heat source, with the fat side down for 20 minutes
- Turn the piece, leaving the fat side facing up
- When you notice the meat has puffed up slightly, remove it from the heat
- Transfer 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 desired doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation transforms picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderises the meat and the resting technique, which ensures a juicy result worthy of a high-quality steakhouse.
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