The material was prepared in the collaboration with Spice Punch BBQ.
When it comes to BBQ, few cultures celebrate the grill quite like Brazil. The Brazilian style of barbecuing, known as churrasco, is not just a method of cooking; it’s a cherished tradition that brings friends and family together. Originating in the southern regions of Brazil, churrasco revolves around simple preparation and high-quality meat, allowing the natural flavours to shine.
Among the various cuts of meat that grace the Brazilian grill, picanha stands out as a favourite. This cut, known for its tenderness and rich flavour, is increasingly gaining popularity in the UK. Here’s a closer look at Brazilian BBQ culture, and a straightforward recipe to prepare the perfect picanha at your next gathering.
The Essence of Churrasco
The word churrasco comes from the Spanish term "churrascar," meaning "to char." Brazilian BBQ typically features large cuts of meat grilled over an open flame, with minimal seasoning—usually just salt. This approach enhances the meat's natural flavours without overpowering them.
Historically, churrasco is rooted in the practices of the gauchos (Brazilian cowboys) in Rio Grande do Sul, who would roast beef over open fires. Today, churrasco has become a social event, often enjoyed with sides like rice, beans, and farofa (toasted cassava flour).
Picanha: The Star of Brazilian BBQ
The picanha is cut from the top of the cow’s rump and is distinguished by its thick fat cap, which renders during cooking, adding moisture and flavour. When prepared correctly, picanha is juicy and tender, making it a standout dish at any BBQ.
In Brazil, picanha is typically seasoned simply and cooked on skewers over a hot grill. While it may be less familiar in the UK, its popularity is on the rise, thanks to its unique taste and ease of preparation.
Picanha Churrasco Recipe
Ingredients:
- 1 whole picanha (about 1-1.5 kg)
- Coarse sea salt (to taste)
- Chimichurri sauce (optional, for brushing while grilling)
Instructions:
- Score the fat of the picanha into a crisscross pattern. This will help the salt penetrate the fat and crisp it up.
- Clean off any silverskin or extra meat.
- Slice against the grain into 3 or 4 thick steaks of equal thickness.
- Slide these onto skewers, folding the steaks into a C shape with the fat cap on one side.
- Season liberally and store in the fridge overnight if possible. This will season the steak and allow the fat to dry out.
- Cook the picanha over medium heat with the fat side towards the fire. When it reaches a lovely golden color, rotate the steaks and brush on some chimichurri.
- Rotate and move the skewers to ensure even cooking, and pull them off at your desired temperature.
- You can either slice and serve the picanha or take thin slices, cook further, and repeat, depending on how you’d like to serve it.
Sides and Pairings
To complement your picanha, consider serving it with traditional Brazilian sides:
- Farofa: Toasted cassava flour with garlic and onion.
- Rice and Beans: A classic combination that balances the richness of the meat.
- Vinagrete: A fresh tomato and onion salsa that adds brightness.
- Grilled Vegetables: Simple charred peppers and onions for added texture.
- Potatoes: New potatoes brushed with wild garlic oil
Pair your BBQ with a refreshing beverage, such as a caipirinha, made with cachaça, lime, and sugar, or a robust red wine to enhance the meal.
Experience the Brazilian BBQ Culture
Brazilian BBQ is a celebration of flavours and community, where food brings people together. Preparing picanha at home allows you to experience the essence of Brazilian churrasco right in your garden.
So, fire up the grill, gather your friends and family, and savour the rich taste of picanha. With its juicy, flavourful profile and crispy fat cap, it’s sure to become a staple at your BBQs, bringing a taste of Brazil to your British summer gatherings.
