The rump cap or picanha is an iconic dish of brazil. Like the tri- tip, its sister cut, the picanha is beautiful cooked over a barbeque to medium rare. An exquisite cut.
Pan Roasting, Barbecue, Griddling, Quick Roasting, and Skillet
Cooking Your Grass Fed Beef picanha:
A classical Argentinian barbecue cut. Slowly cook your grass fed beef Picanha over low coals. Start with white coals that have started to cool slightly.Season well all around and lay your picanha fat side down. This will slowly render out the fat and caramelise.
There will be slight flare ups but unless your coals are too hot this should be minor. Then turn over your picanha and cook on the flesh side until this is at an internal temperature of 58°C
Rest well and carve against the grain.
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