FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A really tasty joint either roasted in the oven or on the BBQ.
Each cut weighs around 450g.
£24.30
Out of stock
These small roasts are perfect for a single portion. In Brazil and Argentina this prized cut is cooked over flame often on a skewer.
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.
| Weight | .9 kg |
|---|
Gilbert Green (verified owner) –
Mark Burke (verified owner) –
Liam Fahey (verified owner) –
I’ve been meaning to try a picanha on the BBQ for ages, saw this on Grid Iron and can honestly say it was brilliant. All I added was salt, it rendered beautifully, will definitely be back for more, just in larger quantities! Review won’t let me add a picture, you’ll have to make your own, you won’t be disappointed.
Steven Burton (verified owner) –
I cooked this on the BBQ, scored the fat, seasoned with just S&P – then cooked fat side down over the coals until nicely rendered – then cooked off set (turning often) until medium rare / medium – it was gorgeous – almost as good next day when cold.
daniel sullivan (verified owner) –
Katherine Durber (verified owner) –
Matthew Tyrer (verified owner) –
Stephen Kershaw (verified owner) –
Susan Guiver (verified owner) –
Lovely flavour and so tender. I rendered them fat side down in a frying pan then finished off in the oven. Will defo buy again.
John Lewis (verified owner) –
Robert Davidson (verified owner) –
Just about enough for 2 people and a child for a Sunday roast. Immense flavour.
Carol Wardle (verified owner) –
Really enjoyed this beef, very tasty and tender
Christopher Taylor (verified owner) –
Great flavour
Walter Marshall (verified owner) –
in deep freeze
Kingsley Hovell (verified owner) –