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Reversed Seared Native Breed Picanha with Oven Baked Bone Marrow


Native Breed Beef Picanha Roast

Oven Baked Bone Marrow:

  • 2 bone marrow boats, cut lengthways
  • 2 finely chopped shallots
  • 1 garlic clove finely chopped
  • 1 tbsp of butter
  • 2 tbsp of parsley and thyme, finely chopped
  • 25g of breadcrumbs
  • salt
  • pepper

Remove the Picanha from the fridge and allow to come up to room temperature. Insert your meat temperature probe into the meat at its thickest point.

Turn your oven on and heat to 80c, place the Picanha on a rack in the oven and leave to slowly cook until the internal temperature reaches 50c. This will take anywhere between 60 mins and 2 hours dependant on the internal temperature when it was placed in the oven.

In the meantime you can prepare the bone marrow. Melt the butter in a small pan on a medium heat and add the shallots and garlic until tender and translucent. Transfer to a bowl and add the parsley, thyme, breadcrumbs plus some salt and pepper.

Extract the marrow from the bone and chop into small pieces, then mix with the shallot and breadcrumb mixture. The mixture can now be added back to the empty bones, press the mixture firmly into each bone.

Place on a baking tray ready to bake. If the bones need support to stay level use some crumpled foil to secure them in place.

Once the Picanha reaches the desired temperature remove from the oven to rest.

Turn the oven up to 190c. Get a cast iron skillet and heat to a high temperature on the hob, you want the pan to be smoking.

When the oven and cast iron skillet reach the correct temperature you can place the bone marrow in the oven for approx. 12-15 minutes, whilst the bone marrow is cooking it is time to sear your Picanha. Season the Picanha on all sides and then gently lay the beef in the pan fat cap down, once the fat cap is golden brown and the fat is rendering turn over and continue to sear on all sides. You are looking for a lovely caramelisation on all sides of the meat. When this is achieved remove from the pan to rest.

Remove the bone marrow from the oven and slice the Picanha and you are ready to serve.

Shop for Ingredients

Beef Marrow Bone Boats – 1kg


Rare breed Picanha roasts

Native Breed Beef – Picanha Roasts – 2 x 450g


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Bio Picture

Fiona Murray – MasterChef Contestant 2017

Since MasterChef Fiona has been providing supper clubs, pop up restaurants, sharing plate experiences, private catering and work in collaboration with some leading UK businesses.
Preparation Time: 10 minutes
Cooking Time: 1 - 2 hours

Hot Tips

Remove your meat from any plastic wrap 24 hours before cooking to allow the fat cap and meat to dry out.

Season in advance with salt to draw additional moisture from the meat if you wish.


We served this with a deep rich beef reduction and hasselback beetroots but it would also be fabulous with triple cooked chips and a chimichurri sauce.