Brazilian recipe
Garlic Crusted Picanha (Picanha no alho)
A succulent picanha roast featuring a crispy garlic crust, a traditional staple for any authentic barbecue.
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Ingredients
1 whole picanha cut (approximately 1.2 kg)
Coarse salt to taste
Crushed garlic to taste
Coarse salt to taste
Crushed garlic to taste
Where to find ingredients
You can find picanha at specialist local butchers. Coarse salt and fresh garlic are available at any major supermarket. As a substitute for picanha, a rump cap is the correct corresponding cut.
Preparation method
- Cover the entire picanha cut thoroughly with coarse salt.
- Let the meat marinate with the salt for 30 to 40 minutes.
- Make shallow crosswise cuts on the surface of the meat, ensuring you do not cut through the entire piece.
- Remove the excess salt from the picanha by gently patting the meat.
- Coat the entire piece evenly with the crushed garlic.
- Prepare the barbecue grill with medium-heat embers.
- Place the picanha on the grill grate approximately 60 cm away from the heat source, with the fat cap facing upward.
- Grill until it reaches your desired level of doneness, being careful not to overcook it to maintain its signature juiciness.
Observations
Garlic-crusted picanha is an essential classic in Brazilian barbecue culture, celebrated for its incredible juiciness and bold flavour profile. This recipe uses the whole picanha cut, seasoned generously with coarse salt and garlic to produce meat that is both tender and aromatic. It is an efficient, reliable method for those looking to impress guests with a standout main course without unnecessary fuss.
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