Brazilian recipe
Bacon-Stuffed Picanha: A Braai Classic
This succulent, bacon-stuffed picanha is a true braai (barbecue) showstopper. Using a prime cut of about 1.3kg, this recipe delivers a rich, juicy flavour that will definitely impress your guests.
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Ingredients
1 picanha cut (approx. 1.3kg)
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse salt
Juice of 1 large orange
1 tablespoon unsalted butter
150g streaky bacon, sliced
1 cup coarse salt
Where to find ingredients
You'll find the picanha cut at most reputable butchers or the meat section of your local supermarket's butchery counter. Streaky bacon is widely available in supermarkets. Fresh oranges and unsalted butter are standard pantry items. Coarse salt can be found in the spice aisle of most grocery stores.
Preparation method
- Using a thin-tipped knife, carefully create a central opening in the picanha, forming a pocket without piercing the sides
- Drizzle the entire piece of meat with orange juice, ensuring the liquid also gets inside the pocket
- Allow the meat to marinate for 4 hours to fully absorb the flavour
- Fill the inside pocket with the bacon slices and seal the opening
- Spread the butter all over the surface of the cut
- Coat the meat with the coarse salt, pressing lightly so it sticks well to the butter layer
- Place the picanha on the grill, about 40cm above strong embers, fat-side down for 20 minutes
- Turn the cut over, fat-side up
- When you notice the meat puffing up slightly, remove it from the heat
- Transfer it 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 your desired doneness
- Slice thinly, 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 top-quality butchery.
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