Brazilian recipe
Bacon-Stuffed Picanha: A Braai Classic
This hearty, bacon-stuffed picanha is a crowd-pleaser from Brazilian braai culture. Using a good cut of beef, roughly 1.3kg, this recipe promises a juicy, unforgettable flavour that will surely 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 can find picanha cuts at most butcheries or larger supermarkets in Zimbabwe. Look for cuts with a good fat cap. Streaky bacon is readily available in supermarkets. Orange juice is a staple, and coarse salt can be found in the spice or baking aisles. If you can't find coarse salt, you can use regular salt, but the texture will be different.
Preparation method
- Using a thin-tipped knife, carefully make a central slit in the picanha to form a pocket, being careful not to pierce the sides
- Pour the orange juice all over the meat, making sure some gets into the pocket
- Let the meat marinate for 4 hours to absorb the flavour well
- Stuff the pocket inside with the bacon slices and close the opening
- Spread the butter all over the surface of the cut
- Cover the meat with the coarse salt, pressing gently so it sticks well to the buttered surface
- Place the picanha on the grill, about 40 cm from a strong ember bed, fat-side down, for 20 minutes
- Turn the cut over, so the fat side is facing 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 into thin strips, like roast beef, and serve immediately
Observations
This preparation elevates picanha into a sophisticated dish. The secret lies in the citrus marinade, which tenderises the meat, and the resting technique, ensuring a succulent result worthy of a top-notch steakhouse.
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