Brazilian recipe
Easy Garlic Picanha
A tender, succulent picanha seasoned with crushed garlic, a true Brazilian barbecue staple. Quick to prepare and full of flavour.
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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
You can find picanha at most quality local butcheries. If the butcher does not know the term 'picanha', ask for the 'rump cap' or 'sirloin cap' with the fat layer intact. For the coarse salt, look for 'braai salt' or 'coarse rock salt' in the spice aisle of major supermarkets. Fresh garlic is readily available in the produce section of any grocery store.
Preparation method
- Coat the entire picanha cut thoroughly with the coarse salt
- Allow the salt to penetrate the meat for 30 to 40 minutes
- Score the fat cap lightly in a crosshatch pattern, taking care not to cut into the meat
- Gently pat the picanha to shake off any excess salt
- Rub the crushed garlic all over the meat
- Prepare your braai with medium-heat coals
- Place the picanha on the grid about 60 cm above the fire, keeping the fat side facing up
- Braai until it reaches your preferred level of doneness, being careful not to overcook it so it stays succulent
Observations
Picanha no alho is a quintessential Brazilian barbecue dish, loved for its incredible juiciness and bold flavour profile. In this recipe, we use the whole picanha cut, rubbed generously with coarse salt and fresh garlic to ensure a tender and aromatic result. It is a straightforward way to serve up an impressive main course that hits the spot at any braai.
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