Brazilian Picanha
Ingredients
• 1 kg Picanha (boiled fillet, well
hung, the fat layer may
not be cut away)
• 100 g rock or sea salt
preparation
To put the meat on a large skewer and grill and serve it Brazilian style, cut it against the grain into three strips about 4 cm thick. Then bend the pieces of meat into a semicircle with the fat side facing outwards and put them on the skewer.
This way, you can cut wonderfully juicy, thin pieces of meat off the skewer after grilling, without having to pull the pieces off first.
Rub the meat surfaces generously with salt and grill on both sides over direct heat, turning every few minutes. After 25 minutes, remove the skewer from the grill and use the back of a knife to knock off the excess salt. The first slices can now be cut and served.
Then salt the cut edges well again and put the skewer back on the grill. This will ensure that the next pieces get just as delicious a salt crust as the first.
FIRE&FOOD Issue 3-2016
