Picanha / Tailpiece
Picanha / Tailpiece
Rump steak or perhaps better known today as picanha is a tasty and juicy cut of beef that comes from the rump of the cow, with a characteristic fat cap on the top. This cut of meat is especially known in Brazilian cuisine, where it is often prepared on the barbecue. Rump steak/Picanha has a rich, full flavor and a wonderful texture thanks to the layer of fat that melts during cooking and makes the meat deliciously tender and juicy. It is a popular choice among meat lovers because of the combination of tenderness and flavor.
Picanha is perfect for those looking to create a luxurious dining experience, whether it's for a cozy barbecue, a festive meal or a special occasion.
Ingrediënten
Ingrediënten
100% Beef
Allergenen
Allergenen
Bereiding
Bereiding
This versatile cut of meat can be prepared in a variety of ways, from grilling on the barbecue to roasting in the oven or pan-frying.
Grilling on the BBQ (Brazilian style)
1. Seasoning and searing
For an authentic Brazilian taste, cut the Picanha into thick slices of about 2-3 cm, so that each piece has a rim of fat. Season the meat generously with coarse sea salt.
2. Yarn
Grill the slices on a hot barbecue for 3-4 minutes* on each side for a medium-rare result. The fat provides extra flavour and a crispy crust. Let the grilled slices rest for 5 minutes before serving.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
The rump steak/picanha goes well with traditional side dishes such as roasted potatoes, grilled vegetables, chimichurri sauce, or a fresh green salad.
Roasting whole Picanha:
1. Seasoning and searing
Season the whole piece of picanha on both sides with salt, pepper and your favorite herbs. Sear the meat briefly in a hot pan with the fat cap down to make the fat crispy.
2. Yarn
Then place it in a preheated oven at 180°C and roast for 30-40 minutes*, depending on the desired doneness. Use a meat thermometer for the perfect doneness: around 50-52°C for a perfect doneness and for medium-rare 55-50 degrees.
After roasting, let the meat rest for at least 10 minutes before carving to allow the juices to redistribute.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
The rump steak/picanha goes well with traditional side dishes such as roasted potatoes, grilled vegetables, chimichurri sauce, or a fresh green salad.
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