Brazilian recipe
Easy Homemade Garlic Picanha
A succulent Brazilian classic: tender picanha with a fragrant, crispy garlic crust. Quick and simple to prepare for your next braai.
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Ingredients
1 piece of picanha (approx. 1.2 kg)
Coarse salt, to taste
Crushed garlic, to taste
Coarse salt, to taste
Crushed garlic, to taste
Where to find ingredients
Picanha (also known as cap of rump or rump cover) can be ordered from any reputable local butchery or the meat counter at large supermarkets; ask your butcher specifically for the 'picanha' cut. Coarse salt is readily available in the spice or baking aisle of any grocery store. Use fresh garlic bulbs from the produce section and crush them at home for the best flavour.
Preparation method
- Completely coat the piece of picanha with a thick layer of coarse salt
- Let the meat rest with the salt for 30 to 40 minutes to draw out the flavour
- Score the fat cap with shallow cross-hatch cuts, being careful not to pierce the meat itself
- Gently pat the meat to remove any excess loose salt
- Rub the entire piece generously with the crushed garlic
- Prepare your braai with medium-heat coals
- Place the picanha on the grid about 60 cm above the fire, with the fat cap facing upwards
- Roast until you reach your preferred level of doneness, taking care not to overcook it so it stays nice and juicy
Observations
Picanha with garlic is a staple at any proper Brazilian-style gathering, loved for its incredible tenderness and deep, savoury flavour. This method uses the whole cap of rump, seasoned generously with coarse salt and fresh garlic, resulting in a juicy, aromatic roast. It is a no-fuss way to serve up a showstopper main that is sure to impress your guests.
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