Picanha Grelhada
Grilled Picanha, a popular cut of beef.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Meat Please
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Picanha's popularity soared in Brazil, particularly within churrasco culture. Its accessibility and affordability contributed to its widespread appeal, making it a staple in churrascarias and home barbecues alike. Its association with churrasco traditions cemented its place as a national favorite.
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Picanha Grelhada is deeply intertwined with Brazilian social gatherings and barbecue culture. It represents camaraderie, celebration, and the sharing of food with friends and family.
Churrasco Staple
Picanha is a cornerstone of Brazilian churrasco, a barbecue style involving various cuts of meat grilled over an open flame. It's often the star of the show, showcasing the skill of the churrasqueiro (grill master).
Social Gatherings
Sharing Picanha Grelhada is a social experience. It's commonly enjoyed at family gatherings, parties, and celebrations, where people gather around the grill to watch the meat cook and share stories.
Symbol of Brazilian Cuisine
Picanha has become synonymous with Brazilian cuisine internationally, representing the country's love for meat and simple, flavorful cooking.
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Picanha Grelhada offers a rich, beefy flavor profile, enhanced by the rendering of its signature fat cap during grilling. The preparation emphasizes the natural taste of the beef, complemented by simple seasonings.
The primary flavor is the intense, savory taste of beef, derived from the well-marbled muscle. The thick fat cap renders during cooking, basting the meat and imparting a buttery, umami richness. Salt, typically coarse sea salt, is the dominant seasoning, highlighting the beef's inherent flavors. The grilling process adds a subtle smoky char to the exterior, creating a textural and flavorful contrast.
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Scoring the Fat Cap
Score the fat cap in a crosshatch pattern before grilling. This helps the fat render evenly and prevents it from curling up during cooking.
Grilling Technique
Grill over high heat to sear the outside and then move to a cooler zone to cook through. This creates a beautiful crust while keeping the inside juicy.
Salt Application
Apply coarse sea salt generously about 20-30 minutes before grilling, allowing it to penetrate the meat and enhance the flavor. Don't be shy!
Slicing Against the Grain
Always slice Picanha against the grain to ensure maximum tenderness. This breaks up the muscle fibers and makes it easier to chew.
Resting the Meat
Let the Picanha rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender cut.
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