Picanha – Recipeivas
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Picanha is the backside of a cow. Sounds nice! I’ll eat the ham with a smile. The meat has a great texture and its thick fat keeps the meat juicy during cooking.
Ingredients for four
approx.700g picanha 1 tsp salt 1/2 tsp sugar 1 tsp black pepper 1 handful of chopped fresh parsley 1 tbsp dried thyme
Tip: picanha is my favourite grilled meat, although you will lose the flavour fat, which will seep into the grill.Preheat the oven to 150C. Cut dense criss-cross cuts in the fat of the meat up to the meat.
Place the meat on a pan or grill for the duration of the oven and start to cook. Fat that has been rendered on the pan can be poured back into the pan, for example for frying potatoes. When the fat has been reduced by half and browned properly, cook the meat differently. Season the fat generously with salt, sugar and black pepper.
Once the meat has been browned on one side, transfer it and its pan and pancake to a 150C oven (or lift the grill onto a plate). 700g of picanha will cook to medium rare for about 25-35 minutes. minutes (if you check your thermometer, 54C is a good reddish cooking temperature). It is impossible to give an exact time as it depends on the shape and thickness of the piece. However, good meat should not be cooked to the bottom of a shoe.
After roasting, place the meat on a sheet of foil and fry it all over in parsley and thyme. Close the foil and refrigerate for 15 minutes. Cut crosswise into thin slices.