Picanha na Brasa
Grilled Picanha, a cut of beef popular in Brazil.
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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The rise of picanha's popularity is relatively recent, becoming prominent in Brazilian churrascarias (barbecue restaurants) in the mid-20th century. It's believed that the cut gained favor because it was less commonly desired internationally, making it affordable and readily available in Brazil. Over time, the distinct flavor and cooking style elevated it to a national favorite.
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Picanha is deeply intertwined with Brazilian barbecue culture, representing a celebratory and social dining experience.
Churrasco Tradition
Picanha is a staple at churrascos, Brazilian barbecues, where various cuts of meat are grilled and carved tableside by passadores (meat servers). This communal dining experience is a significant part of Brazilian social life.
Sunday Gathering
The preparation and enjoyment of churrasco, often featuring picanha, is a popular activity for Brazilian families on Sundays, creating a sense of togetherness and tradition.
National Pride
Picanha is considered a symbol of Brazilian culinary identity, representing the country's love for meat and grilling techniques. It is proudly served in restaurants and homes across Brazil.
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Picanha boasts a rich, beefy flavor profile, enhanced by its generous fat cap. Simple seasonings allow the natural taste of the beef to shine.
The primary flavor is a robust, savory beef taste. The fat cap, when rendered over the hot coals, adds a buttery, almost nutty richness that permeates the meat. Typically, only coarse salt is used as seasoning, allowing the quality of the beef to be the star. The grilling process imparts a smoky char, adding another layer of complexity to the flavor.
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Selecting the Right Cut
Look for a picanha cut with a generous fat cap (about 1-2 cm thick) and good marbling within the meat. The fat cap is crucial for flavor and moisture.
Salting Properly
Use coarse salt liberally but evenly. Apply the salt about 30-45 minutes before grilling to allow it to penetrate the meat.
Grilling Technique
Grill over high heat, fat-cap side down first, to render the fat and create a flavorful crust. Rotate the meat frequently to ensure even cooking and prevent burning. Aim for medium-rare to medium doneness.
Slicing and Serving
Slice the picanha against the grain into thin strips. Some prefer to grill the entire picanha first and slice only after cooking, while others cut it into horseshoe-shaped steaks before grilling. Both methods work well.
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