What is beef picanha?
Picanha de bœuf (beef picanha) is a piece of meat of Brazilian origin, highly prized for barbecuing. It comes from the upper part of the breech (the muscle at the back of the beef, above the thigh), and is distinguished by its thick layer of fat on top, which melts during cooking and flavors the meat.
Preparation: 10 min
Marinade: 2 h
Cooking: 50 min
Serves : 4 people
Ingredients:
1 Picanha of 600g (Picanha is the rump cap)
30g of ground coffee
10g of ground pepper
30g of brown sugar
10g of coarse salt
1 lemon juice
Equipment:
Kamado Kokko L or XL
Lava stone
Cooking thermometer with probe
Preparation:
- Switch on your Kokko and reach an enclosure temperature of 180°C.
2. Prepare the beef Picanha by incising it on the fat side, mix the spices and massage the Picanha thoroughly so that all the aromas penetrate the meat. Leave to marinate for 2 hours at room temperature.
3. Preheat the lava stone and cook the Picanha for 25 minutes on each side.
4. Picanha is cooked when it is between rare and medium rare, around 55°C through the middle.
5. Leave the meat to rest for 15 minutes and slice thinly for eating.
