Brazilian recipe
Bacon-Stuffed Picanha: A Classic Brazilian BBQ Cut
Picanha, a prized Brazilian beef cut, gets an irresistible upgrade when stuffed with bacon. This recipe uses a 1.3kg (approx. 2.8 lbs) piece to create a juicy, flavorful masterpiece that will surely wow your guests.
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Ingredients
1 picanha roast (approx. 1.3kg / 2.8 lbs)
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5.3 oz) sliced bacon
1 cup coarse sea salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g (about 5.3 oz) sliced bacon
1 cup coarse sea salt
Where to find ingredients
Picanha, a prime cut of beef, is typically found in the beef section of most supermarkets. Look for a piece with a thick, even layer of fat. If you can't find it by name, ask your butcher for the top sirloin cap.
Orange juice is readily available in the produce or juice aisle of any grocery store.
Unsalted butter is a common staple in the dairy section.
Bacon is usually found in the refrigerated section near the pork products. You can use regular sliced bacon.
Coarse sea salt, often labeled as 'kosher salt' or 'coarse salt,' is usually found in the spice aisle.
Orange juice is readily available in the produce or juice aisle of any grocery store.
Unsalted butter is a common staple in the dairy section.
Bacon is usually found in the refrigerated section near the pork products. You can use regular sliced bacon.
Coarse sea salt, often labeled as 'kosher salt' or 'coarse salt,' is usually found in the spice aisle.
Preparation method
- Using a thin-tipped knife, carefully create a central opening in the picanha to form a pocket, being careful not to cut through the sides
- Drizzle the entire roast with orange juice, making sure some liquid gets inside the pocket
- Let the meat marinate for 4 hours to fully absorb the flavor
- Fill the pocket with the bacon slices and close the opening securely
- Spread the butter evenly over the entire surface of the roast
- Cover the meat with coarse sea salt, pressing lightly so it adheres well to the buttered surface
- Place the picanha on the grill about 40 cm (approx. 16 inches) from strong embers, with the fat cap facing down for 20 minutes
- Flip the roast so the fat cap is facing upwards
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer the roast to a platter, cover it 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 thinly into strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in a citrusy marinade that tenderizes the meat and a careful resting technique, ensuring a succulent result worthy of a high-end steakhouse.
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