Brazilian recipe
Beef Picanha stuffed with Bacon
Beef picanha stuffed with bacon is an irresistible classic from Brazilian barbecues. Using a cut of about 1.3kg, this recipe guarantees a juicy and bold flavour that will surely impress your guests.
0.0 / 5 by 0 Reviews
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
For the picanha, look for prime cuts at your local butcher shop or the meat counter at larger supermarkets. It's known as 'rump cap' in some regions, but 'picanha' is often the term used even outside Brazil for this specific Brazilian cut. The bacon should be readily available in any supermarket's chilled section. Fresh oranges for juice are available at any greengrocer or supermarket. Unsalted butter is a staple in most grocery stores. Coarse salt (or rock salt) can be found in the seasoning aisle of most supermarkets; if unavailable, large flake sea salt is a good substitute.
Preparation method
- Using a sharp-pointed knife, create a central slit in the picanha, being careful not to pierce the sides, forming a pocket
- Drizzle the entire cut with orange juice, ensuring the liquid also enters the cavity
- Let the meat marinate for 4 hours to absorb the flavour well
- Fill the inside of the pocket with the bacon slices and close the opening
- Spread butter all over the surface of the cut
- Cover the meat with coarse salt, pressing lightly so it adheres well to the butter layer
- Place the picanha on the grill 40 cm away from strong embers, keeping the fat side down for 20 minutes
- Turn the cut over, leaving the fat side up
- When you notice the meat has puffed up slightly, remove it from the heat
- Transfer to a platter, cover with a clean tea 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, which ensures a juicy result worthy of a high-quality steakhouse.
Ratings and comments