How to Cook Picanha

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How to Cook Picanha

Today, I want to introduce you to a Taste of Brazil: Picanha. This particular cut of beef is known for its rich flavor profile. You may see it marketed under other names like sirloin or rump cap. You’ll often have to ask your butcher for it, as it’s rarely seen in the grocery store. 

What is Picanha exactly? It’s a piece of meat near the back of the cow resting above the fat cap. It’s a chef’s treasure. Why? Because the fat cap on the Picanha protects the meat and keeps it tender and tasty. You never cut off the fat cap on this product. 

This particular cut can stand on its own as part of a main course, but you can also get creative with it, like my Picanha and Queso Tacos.

PitMaster’s Memo: All Hail the King

In the world of meats, rib eye often takes the number one spot as being the “king” of beef. Having said that, Picanha is catching up fast on rib eye’s heels. When made correctly, very few other cuts stand up to a flavor comparison. 

Originally, Picanha was “poor people’s food.” It fed farm workers while the elite would have nothing to do with it. At this juncture, the cut was wood-grilled. Like any yummy discovery, Picanha moved into the foodie market with a flourish starting in the 1950s.

Slides

  • Black beans and bacon
  • Caramelized potato slices
  • Chickpea salad with garlic and lemon
  • Deep fried plantain
  • Jasmine rice

Dessert

  • Cannoli
  • Devil’s Food cake
  • English custard
  • Lemon souffle 
  • Sorbet

From the Bar

  • Bordeaux
  • Caipirinha
  • Pale Ale
  • Pomegranate tea
  • Rum
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