Native Breed Beef – Picanha Roasts – 2 x 450g

Description

Our native breed beef picanha roasts are cut from the rump cap.

These small roasts are perfect for a single portion. In Brazil and Argentina this prized cut is cooked over flame often on a skewer.

Cooking Tip

Heat a large cast iron skillet until it is hot enough so that you can’t hold your hand over it for more than a few seconds. Don’t be a macho gaucho and test how long you can stand it. Sear the Picanhas until browned on both sides, 4 to 5 minutes should do it. Avoid the temptation to move them around the pan. Transfer the skillet to the oven and cook for about 35 minutes for medium and up to 45 minutes for medium to well done. If you want the best results, check with a meat thermometer and keep in mind that they’ll still cook when they’re resting. Take out of the oven, season, cover with foil (I prefer butcher paper), and set aside to rest for 10 minutes before slicing across the grain of the meat.

If you have a charcoal grill or flame handy (who doesn’t) try searing the picanha in a pan as above and then rather than putting them in the oven cook them over the flame.

Temperature Guide

Blue 50℃ (120℉)

Rare 55℃ (130℉)

Medium 60℃ (140℉)

Well Done 65℃ (150℉)

You might like to give picanha steaks a go as an alternative.