What Is Picanha? – How To Cook Smoked Picanha?
If you’re about to cook picanha for the first time, you probably have one question on your mind: “What is picanha?” Picanha is a Brazilian cut of beef, and it’s usually served as an entrée or as part of a churrasco (Brazilian barbecue). The name “Picanha” comes from the word “picar,” which means to chop or cut into small pieces, and that’s exactly how it is prepared: by slicing it into thin slices. This dish is called vatapa.
Picanha is made up of the upper part of the sirloin and looks like a filet mignon on steroids; however, its texture has more in common with flank steak. It’s not as tender as filet mignon, but it does make for a great grilling protein. With this ultimate guide on how to cook Picanha, you’ll be cooking like a pro!
Marinade Your Picanha Overnight.
In order to get the best flavour from your picanha, it’s important that you marinate it overnight. You can use a mix of soy sauce, Worcestershire sauce, garlic, and red wine. When it’s finished marinating overnight, place the meat in a bag with baking soda and shake it very gently so that all of the parts are coated with baking soda. This will help to tenderize the meat.
Picanha is also great in sandwiches. All you need is some crusty French bread, mayonnaise, lettuce leaves, tomato slices, and butter. Place the butter over the sirloin before grilling then slather with mayonnaise once cooked to create a tasty sandwich fit for any time of day.
How To Cook Picanha.
Grilling Picanha is a sure-fire way to create a flavourful and juicy protein. It only takes about 10 minutes of cooking time.
Picanha is usually served as an entree or as part of a churrasco (Brazilian barbecue) but it can also be used in stews or ground meat dishes. One way that picanha is often cooked is with beer, onions, garlic cloves, bay leaves, brown sugar, salt and pepper. This dish is called vatapa.
Here are some ways to do this delicious dish at home!
- In a large saucepan on medium-high heat add the beer and bring to a boil.
- Add the onions and garlic cloves and cook for 2-3 minutes until fragrant.
- Add the bay leaves, brown sugar, salt and pepper, stir well and add the beef cubes. Reduce the heat to low and simmer for 20 minutes stirring occasionally so that all sides of the beef gets cooked evenly.
- If you’re a fan of picanha but don’t have a grill available you can also cook it in the oven by placing it on a rimmed baking sheet lined with foil or parchment paper. Brush both sides of each picanha with olive oil then place in an oven preheated oven at 450 degrees Fahrenheit for 12 minutes per side until crisp on the outside but still pink inside.
Grilled Picanha
If you’re going to grill Picanha, the best way to do it is by grilling it slowly. A major key to preparing a good picanha is patience. Don’t overcrowd the grill and wait for a browned crust to form before you flip or turn the meat so that it can cook evenly through. You want that well-done texture, but not burnt.
The other way to prepare Picanha is in the oven. Preheating your oven at 350ºF will help sear in its juices and flavour while roasting in the oven at 380°F will seal off any juices lost when cooking on the grill or pan. Covering your roast with aluminium foil after searing will help keep in all those delicious juices and ensure a moist and tender cut of meat.
Steamed Picanha
Steamed Picanha dish is often served as an appetizer.
For the Steamed Picanha, you’ll need:
- 2 cloves garlic, finely diced
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1/2 teaspoon cumin powder
- 1 bay leaf
- Salt and pepper to taste
- 2 pounds of picanha cut into thin slices (raw)
- 2 cups beef stock or water (enough to cover the sliced picanha)
Serving Suggestions
Picanha is usually served as an entree or as part of a churrasco (Brazilian barbecue).
You can also cook it with beer, onions, garlic cloves, bay leaves, brown sugar, salt and pepper. This dish is called vatapa.
The best way to serve grilled Picanha is to slice it into thin slices and watch it sizzle on the grill. When you’re ready to eat, place the slices on top of a Brazilian-style cheese bread called Pao de Queijo (a soft, chewy bread made with tapioca flour) and enjoy.
Picanha is served at parties with their traditional side dish of rice and beans, but if you want to get creative, try it in tacos or salads.
Picanha is also great in sandwiches. All you need is some crusty French bread, mayonnaise, lettuce leaves, tomato slices, and butter. Place the butter over the sirloin before grilling then slather with mayonnaise once cooked to create a tasty sandwich fit for any time of day.
If you are cooking picanha for the first time, here are some ways to eat it:
- Fry the cut in a frying pan with oil on high heat until it’s crispy on both sides.
- Sear the steak for five minutes on each side under your grill.
- Grill the cut for four minutes on each side over medium-high heat.
- Bake the meat in your oven at 220 degrees Fahrenheit for 10 minutes.
Conclusion
Picanha is a meat that is cut from the rump or rear of the cow. It’s a traditional Brazilian dish that is similar to American roast beef. It’s sometimes called “top sirloin”. The cut has a very nice grain to it, which means that it’s good for both grilling and pan-frying.
Picanha can be served as a steak or roast with vegetables, but it’s also traditional to serve picanha as part of churrasco, which is a Brazilian barbecue.
Picanha has very little fat, but it does have a significant amount of connective tissue. If you are cooking picanha for the first time, then it’s recommended that you cook it low and slow.
Picanha is an excellent dish that can be served at any time of the day, not just for dinner. It’s delicious served with eggs for breakfast or even as an appetizer.
The choice is yours.
