Brazilian recipe
Easy homemade garlic picanha (Picanha no alho)
Savour a succulent picanha with crispy garlic, a classic Brazilian barbecue favourite. Simple to prepare and packed with flavour.
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Ingredients
1 whole picanha cut (approximately 1.2 kg)
Rock salt to taste
Crushed garlic to taste
Rock salt to taste
Crushed garlic to taste
Where to find ingredients
Picanha is a premium cut often available at specialist butchers or the meat counters of large supermarkets; look for a vibrant colour and a thick, creamy fat cap. Rock salt and fresh garlic can be found in the pantry staples and produce aisles of any local grocery shop.
Preparation method
- Completely coat the picanha piece with rock salt.
- Allow the salt to penetrate the meat for 30 to 40 minutes.
- Score the fat cap with shallow crosswise cuts, being careful not to pierce the meat underneath.
- Remove any excess salt from the picanha with a few gentle taps.
- Rub the entire piece of meat thoroughly with the crushed garlic.
- Prepare your charcoal grill to maintain a medium-heat bed of embers.
- Place the picanha on the grill grate about 60 cm away from the heat source, with the fat side facing upwards.
- Roast until you reach your desired level of doneness, taking care not to overcook it so it remains juicy.
Observations
Garlic picanha is an absolute staple at Brazilian barbecues, celebrated for its incredible tenderness and punchy flavour profile. This method uses the whole picanha cut, seasoned generously with rock salt and crushed garlic, creating a melt-in-the-mouth, aromatic meat. It is a straightforward, reliable choice for those looking to serve an impressive main course without any fuss.
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