Brazilian recipe
Bacon-Stuffed Picanha Roast
Bacon-stuffed picanha (rump cap) is an irresistible classic of Brazilian barbecues. Using a 1.3kg cut, this recipe delivers a succulent, bold flavor that is sure to impress your guests.
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Ingredients
1 piece of picanha (approx. 1.3kg)
150g sliced bacon
Juice of 1 large orange
1 tablespoon unsalted butter
1 cup coarse salt
150g sliced bacon
Juice of 1 large orange
1 tablespoon unsalted butter
1 cup coarse salt
Where to find ingredients
Find high-quality picanha (rump cap) at local butcher shops or specialized meat markets. Bacon, oranges, butter, and coarse salt are available at any standard grocery store or supermarket.
Method
- Use a thin-tipped knife to create a central opening inside the picanha
- Take care not to pierce the sides
- Form a pocket inside the meat
- Drizzle the entire piece of meat with the orange juice
- Ensure some liquid enters the internal cavity
- Let the meat marinate for 4 hours to absorb the flavor
- Fill the inside of the pocket with the bacon slices
- Close the opening
- Spread the butter all over the surface of the meat
- Cover the meat with the coarse salt
- Press down lightly so it sticks well to the layer of butter
- Place the picanha on the grill 40 cm away from a strong heat source
- Keep the fat side facing down for 20 minutes
- Turn the piece over leaving the fat side facing up
- When you notice the meat has puffed up slightly remove it from the fire
- Transfer to a tray
- Cover with a clean kitchen towel
- Let it rest for 10 minutes
- Return the meat to the grill with the fat side up for 5 more minutes to reach the ideal doneness
- Slice into thin strips like roast beef
- Serve immediately
Notes
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade which tenderizes the meat, combined with a resting technique that ensures a juicy result worthy of a high-end steakhouse.
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