Brazilian recipe
Bacon-Stuffed Picanha: A Juicy Brazilian BBQ Classic
This Picanha stuffed with bacon is an irresistible classic from Brazilian barbecue. Using a piece of about 1.3kg, this recipe guarantees a succulent and bold flavour that will surely impress your guests.
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Ingredients
1 picanha cut (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
Picanha, a prized Brazilian cut, is best sourced from a butcher who understands its specific marbling and fat cap. Look for a piece with a thick, even layer of fat on one side. The best place to find this cut in Pakistan would be specialized meat shops or high-end supermarkets that import international cuts. If unavailable, a well-marbled sirloin or top round can be a substitute, though the flavour and texture will differ.
Fresh oranges are widely available in Pakistani markets and supermarkets. Ensure they are juicy for the marinade.
Unsalted butter is a standard product found in all grocery stores. Check the dairy section.
Sliced bacon can be found in the chilled section of larger supermarkets or specialty meat shops. If pork is not preferred or available, beef bacon can be used as a substitute, or you can omit it entirely, though it will change the classic flavour profile.
Coarse salt (rock salt) is commonly available in Pakistani kitchens and markets, often labelled as 'sendha namak' or simply 'motay namak'. It's used for various culinary purposes.
Fresh oranges are widely available in Pakistani markets and supermarkets. Ensure they are juicy for the marinade.
Unsalted butter is a standard product found in all grocery stores. Check the dairy section.
Sliced bacon can be found in the chilled section of larger supermarkets or specialty meat shops. If pork is not preferred or available, beef bacon can be used as a substitute, or you can omit it entirely, though it will change the classic flavour profile.
Coarse salt (rock salt) is commonly available in Pakistani kitchens and markets, often labelled as 'sendha namak' or simply 'motay namak'. It's used for various culinary purposes.
Preparation method
- Using a sharp knife, carefully create a slit down the centre of the picanha, forming a pocket without piercing the sides
- Drizzle the entire cut with orange juice, ensuring the liquid also gets inside the pocket
- Marinate the meat for 4 hours to allow it to absorb the flavour well
- Fill the pocket with the bacon slices and close the opening
- Spread butter all over the surface of the meat
- Coat the meat with coarse salt, pressing lightly so it sticks well to the buttered surface
- Place the picanha on the grill, 40 cm above strong embers, fat-side down for 20 minutes
- Flip the cut, leaving the fat-side up
- When the meat appears slightly puffed, remove it from the heat
- Transfer to a platter, 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 desired doneness
- Slice into thin strips, like roast beef, and serve immediately
Observations
This preparation transforms picanha into a sophisticated dish. The secret lies in the citrus marinade that tenderizes the meat and the resting technique, ensuring a juicy result worthy of a high-quality steakhouse.
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