Picanha
Brazilian cut of beef, usually grilled
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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Boteco Casarão
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Picanha's origins are somewhat shrouded in mystery, but it's believed to have gained prominence with the rise of churrasco, Brazilian barbecue, particularly in the southern regions where cattle ranching was prevalent. The cut was popularized by innovative butchers seeking to utilize less common parts of the cow.
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Picanha is deeply ingrained in Brazilian churrasco culture, often considered the star of the barbecue. It's a symbol of celebration, shared meals, and the communal spirit.
Churrasco Staple
Picanha is a must-have at any authentic Brazilian churrascaria, where it's carved tableside and served directly onto plates.
Social Gathering
Churrascos are social events, bringing together family and friends to enjoy grilled meats, sides, and drinks in a relaxed atmosphere. Picanha often takes center stage at these gatherings.
Regional Variations
While the core preparation remains consistent, slight regional variations exist in seasoning and grilling techniques. Southern Brazil, known for its gaucho culture, has a strong association with Picanha.
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Picanha boasts a rich, beefy flavor enhanced by the rendered fat cap, creating a succulent and savory experience.
The main flavor profile is intensely beefy, with a distinct richness from the fat cap (also known as 'cap of fat'). When grilled properly, the fat renders and bastes the meat, imparting a buttery, savory flavor. The seasoning is typically simple – coarse salt – allowing the natural flavors of the beef to shine. Some variations may include garlic or herbs, but the emphasis is on the quality of the beef itself.
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Scoring the Fat Cap
Scoring the fat cap in a crosshatch pattern helps it render evenly and prevents the meat from curling during grilling.
Salting Technique
Use coarse salt generously, but only shortly before grilling. This draws out moisture and creates a flavorful crust.
Grilling for Doneness
Grill over high heat for a good sear, then move to indirect heat to cook to your desired level of doneness. Use a meat thermometer for accuracy.
Slicing Against the Grain
Always slice Picanha against the grain to ensure maximum tenderness.
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