Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
tekobo

Awesome Picanha

Recommended Posts

@BonFire and @Tangles previous posts on the subject inspired this cook.  And what a cook!

 

IMG_4743.thumb.JPG.a458817b0decedf4e210e11bd68216b5.JPG

We have eaten in Brazilian meat places in NYC and all over Brazil.  Truly amazing, to be able to replicate the experience at home using a KK.  Compared to slicing the meat off the skewer, the following plated picture looks mundane.  Served with Brazilian farofa simples and pepper sauce.

lXeYqV43SwazvP0fHpCYNw.thumb.jpg.9296a7687369c240375a03901aaa2eb1.jpg

Tender and utterly delicious.  How did I get here?  Rewind:

M74ZsH5zToC2S2apyI6d3g.thumb.jpg.169ca6f685331477cbbb2584b0442a56.jpg

Cooked for about 20mins at 230C with tray underneath.  Last five minutes without tray.  The MEATER thermometer disliked the direct heat and asked to be removed.

Butchers in England don't know the picanha cut so I watched this You tube video.  Picanha cutting starts at about minute 24.

Here is my version:

Lump of 75 day aged rump

m9U2Gkg5R7ugTtYyXhZFLg.thumb.jpg.23b4bc49e80f860dd88210aae2a21a3a.jpg

Follow muscle seam to separate out the picanha

rm9YP18qSOW48DDxC9mLOQ.thumb.jpg.dd7bc25b9b9fe9591262fbaf9f436cae.jpg

 

39121937_wO0Y6FKT12XSVRGGcINFQ.thumb.jpg.a157bfd9d0f1286edd1622186a32d176.jpg

End product

139627282_fq31O1UQsCtru2MhDv3gg.thumb.jpg.0086c088842b8d36e13559ec0873236e.jpg

Trimmed up and cut

1318666113_CedBoCcS8eoKhdq8LDXtA.thumb.jpg.63c4bc7dfea74d240e5a1cfcaec90213.jpg

Skewered

ZTirYdLpS4OYu4US4xCfcg.thumb.jpg.c29b9a7950d61e1f8fe819239db132e4.jpg

Yippee! Heaven within our reach.  

  • Like 6

Share this post


Link to post
Share on other sites

Tekebo great looking cook, :smt023 i think it comes out better in the KK.....I'm actually looking for a couple of rump caps for next week-end,  family wants Picanha for a get-together.

It'll be 2 weeks that i haven't cooked and my hands are shaking (work sucks) can't wait, your pics are getting me fired-up :angryfire:

  • Like 2
  • Haha 3

Share this post


Link to post
Share on other sites
8 hours ago, BonFire said:

I'm actually looking for a couple of rump caps

You're lucky that you can find them!  I need to find out if any butchers in the UK sell picanha.  It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha.  

8 hours ago, BonFire said:

i think it comes out better in the KK.

I think you are right.  We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's.  Even better, our friend didn't join us for dinner last night because the weather was rubbish.  That means there are leftovers for lunch today.  Double hurrah!

  • Like 2
  • Haha 3

Share this post


Link to post
Share on other sites
3 hours ago, Smokydave said:

I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook? :mrgreen:

Good spot @Smokydave.  I had bought half a box of limes and some passionfruit in anticipation of some caipi action.  In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint.  No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them.  I feel obliged to report that no caipis were harmed in the making of this meal. :wink:

I think there will be many repeats of this cook.  I went online and found multiple suppliers of picanha in the UK.  Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys.  Shows you what I know.  Oh well, I had fun doing the butchery.  :smt027

  • Like 3

Share this post


Link to post
Share on other sites

Looks awesome.  Looking over all of the meals posted here I am having a hard time figuring out what I should do first once I have the KK. 

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×