Brazilian recipe
Bacon-Stuffed Picanha Roast
A succulent Picanha roast infused with bacon is an irresistible classic from Brazilian barbecue. Using a cut of about 1.3kg, this recipe guarantees a juicy and deeply flavourful dish that will surely impress your guests.
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Ingredients
1 Picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g sliced bacon
1 cup coarse salt
Where to find ingredients
You can find picanha cuts at most butcher shops or the meat counter of your local supermarket. It's a popular cut, so it should be readily available. Look for bacon slices in the refrigerated section, typically near processed meats or dairy. Fresh oranges for juice are widely available in the fruit and vegetable section. Unsalted butter is a common staple, found in the dairy aisle. Coarse salt, also known as rock salt or kosher salt, is usually located in the spice aisle or with other cooking salts.
Preparation method
- Using a thin-pointed knife, carefully create a central slit in the picanha to form a pocket, making sure not to pierce the sides
- Pour the orange juice all over the meat, ensuring some liquid gets into the pocket
- Marinate the meat for 4 hours to allow it to fully absorb the flavour
- Fill the pocket inside with the bacon slices and close the opening
- Spread the butter evenly over the entire surface of the picanha
- Coat the meat with coarse salt, pressing gently so it sticks well to the buttered surface
- Place the picanha on the grill, about 40 cm from strong embers, with the fat side down for 20 minutes
- Turn the cut over so the fat side faces up
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer the meat 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 your desired doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderises the meat and a proper resting technique, ensuring a juicy result worthy of a high-end steakhouse.
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