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Brazilian recipe

Bacon-Stuffed Picanha (Brazilian Rump Cap)

Bacon-stuffed picanha is an irresistible classic of Brazilian barbecues. Using a 3lb cut, this recipe guarantees a succulent, bold flavor that is sure to impress your guests.

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Bacon-Stuffed Picanha (Brazilian Rump Cap)

Ingredients

1 whole picanha (approx. 3 lbs / 1.3kg)
Juice of 1 large orange
1 tbsp unsalted butter
5 oz (150g) sliced bacon
1 cup coarse sea salt (or kosher salt)

Where to find ingredients

Picanha can be found at specialty butcher shops or requested from your local grocery store meat counter as 'sirloin cap' or 'rump cover.' Use high-quality thick-cut bacon from your local deli or supermarket, and opt for fresh, firm oranges for the best citrus notes.

Preparation

  1. Use a thin, sharp knife to create a central pocket inside the picanha, being careful not to pierce the sides.
  2. Pour the orange juice over the meat, ensuring some gets inside the cavity.
  3. Let the meat marinate for 4 hours to absorb the flavors.
  4. Stuff the interior pocket with the bacon slices and seal the opening with toothpicks if necessary.
  5. Spread the butter over the entire surface of the meat.
  6. Coat the meat with coarse salt, pressing down lightly so it sticks to the butter.
  7. Place the picanha on the grill, 16 inches (40cm) above a strong heat source, with the fat cap facing down for 20 minutes.
  8. Flip the meat so the fat cap faces upward.
  9. Once the meat puffs up slightly, remove it from the heat.
  10. Transfer to a tray, cover with a clean kitchen towel, and let it rest for 10 minutes.
  11. Return the meat to the grill, fat side up, for another 5 minutes to reach the ideal doneness.
  12. Slice into thin strips, like roast beef, and serve immediately.

Notes

This preparation elevates the picanha into a sophisticated centerpiece. The secret lies in the citrus marinade, which tenderizes the beef, and the resting technique, which ensures a juicy result worthy of a high-end steakhouse.

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