Brazilian recipe
Easy garlic picanha for the braai
Succulent, flame-grilled picanha with a fragrant garlic crust—a traditional Brazilian favourite that fits perfectly into any South African braai.
0.0 / 5 by 0 Reviews
Ingredients
1 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
Picanha is often known as rump cap or sirloin cap at local butcheries or supermarket meat counters. Coarse salt can be found in the baking or spice aisle, and fresh garlic is available in the fresh produce section.
Preparation method
- Coat the entire picanha cut thoroughly with coarse salt.
- Allow the meat to marinate with the salt for 30 to 40 minutes.
- Score the fat cap with shallow crosswise cuts, taking care not to pierce the meat itself.
- Gently tap the meat to remove any excess salt.
- Spread the crushed garlic generously over the entire piece of meat.
- Prepare your braai with medium-hot coals.
- Place the picanha on the grid about 60 cm above the coals, ensuring the fat side faces upwards.
- Grill until your preferred level of doneness, being careful not to overcook it so the meat remains succulent.
Observations
Garlic picanha is a staple at Brazilian braais, celebrated for its tenderness and bold, aromatic profile. This method involves seasoning the whole cut generously with coarse salt and minced garlic, resulting in a beautifully seared crust and a soft, flavourful interior. It is a straightforward, crowd-pleasing option for anyone looking to serve an exceptional piece of meat without any unnecessary fuss.
Ratings and comments