Picanha Southwest

• approx. 1.5 kg boiled beef,
necessarily with grease cap
and marbled as strongly as possible
• coarse sea salt
• some frying oil (grain spirit)

Traditional churrasco dish from Brazil. If you buy boiled beef from a butcher you trust, you should make sure that you get this piece of meat with a fat cap and as much marble as possible. The meat must also be hung or matured for as long as possible. If this is not possible, ask your butcher whether he can vacuum-pack the boiled beef for you and store it in the refrigerator for 2-3 weeks. It will also mature when vacuum-packed.

Take the meat out of the fridge a good 2-3 hours before grilling and bring it to room temperature. Cut across the grain into strips about 3-4 cm thick and rub generously with coarse sea salt. Leave to rest for 15 minutes, tap off excess salt and then skewer the pieces in a U-shape with the fat layer facing outwards.

Because of the thick layer of fat, it is important to grill the skewer indirectly. This prevents the dripping fat from catching fire. Depending on the desired level of doneness, grill the meat to a core temperature of 53-58° C. Then wrap in aluminum foil and leave to rest for 10 minutes. Cut into thin slices to serve. Brazilians and other meat purists enjoy the hearty meat flavor without sauces etc.

FIRE&FOOD Issue 2-2016