Brazilian recipe
Bacon-Stuffed Picanha
This bacon-stuffed picanha (rump cap) is an irresistible classic for any barbecue. Using a 1.3kg cut, this recipe delivers a succulent and bold flavor guaranteed to impress your guests.
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Ingredients
1 piece of picanha (approx. 1.3kg)
Juice of 1 large orange
150g sliced bacon
1 tablespoon unsalted butter
1 cup coarse salt
Juice of 1 large orange
150g sliced bacon
1 tablespoon unsalted butter
1 cup coarse salt
Where to find ingredients
Picanha can be found at specialized butcher shops or large supermarkets. Coarse salt, bacon, and oranges are available at any grocery store produce and meat aisles.
Method
- Use a thin-pointed knife to create a central opening in the picanha
- Take care not to pierce the sides while forming a pocket
- Drizzle the entire piece of meat with orange juice
- Ensure the liquid enters the cavity as well
- Let the meat marinate for 4 hours to absorb the flavor
- Fill the inside of the pocket with the bacon slices
- Close the opening
- Spread the butter over the entire surface of the meat
- Cover the meat with the coarse salt
- Press lightly so it sticks well to the layer of butter
- Place the picanha on a grill 40 cm away from a strong heat source
- Keep the fat side facing down for 20 minutes
- Turn the piece over so the fat layer is facing up
- Remove from the heat when you notice the meat has puffed up slightly
- Transfer to a tray
- Cover with a clean kitchen towel
- Let it rest for 10 minutes
- Return the meat to the grill with the fat side up for another 5 minutes to reach the ideal doneness
- Slice into thin strips like roast beef and serve immediately
Notes
This preparation turns the picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the meat and the resting technique, which ensures a succulent result worthy of a high-quality steakhouse.
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