Brazilian recipe
Bacon-Stuffed Picanha (Picanha recheada com bacon)
This bacon-stuffed picanha is an irresistible highlight for any Brazilian-style barbecue. Using a prime 1.3kg cut, this recipe delivers a bold, juicy flavor profile that is sure to impress your guests.
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Ingredients
1 whole Picanha (approx. 1.3kg)
Juice of 1 large orange
1 tbsp unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tbsp unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
You can find high-quality picanha at local butcher shops or meat counters in supermarkets. For the bacon, any standard sliced bacon from the chilled goods aisle is suitable.
Preparation method
- Use a thin-pointed knife to carefully create a pocket in the center of the picanha, being sure not to pierce the sides.
- Drizzle the beef with the orange juice, making sure to get some of the liquid inside the cavity.
- Let the meat marinate for 4 hours to allow the flavors to penetrate.
- Stuff the inside of the pocket with the bacon slices and close the opening.
- Spread the butter evenly over the entire surface of the cut.
- Coat the meat thoroughly with the coarse salt, pressing down lightly so it adheres well to the buttery surface.
- Place the picanha on the grill 40 cm above a strong fire, with the fat cap facing down for 20 minutes.
- Flip the piece so the fat cap is facing upwards.
- Once the meat appears slightly puffed, remove it from the heat.
- Transfer to a tray, 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 perfect doneness.
- Slice into thin strips, similar to roast beef, and serve immediately.
Observations
This preparation elevates the picanha into a truly sophisticated dish. The secret lies in a citrus marinade that tenderizes the beef, combined with a precise resting technique that ensures a juicy result worthy of a premium churrascaria.
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