What is beef picanha?
Beef picanha is a Brazilian cut highly prized for barbecue. It comes from the upper part of the rump cap (a muscle at the back of the cow, above the thigh), and is distinguished by its thick layer of fat on top, which melts during cooking and infuses the meat with flavor.
Prep time: 10 min
Marinade: 2 h
Cooking time: 50 min
Serves: 4
Ingredients:
1 picanha, 600g (picanha is the tip of the rump cap)
30g ground coffee
10g freshly ground pepper
30g brown sugar
10g coarse salt
1 lemon juice
Equipment:
Kokko kamado L or XL
Lava stone
Cooking thermometer with probe
Preparation:
- Light your Kokko and bring the chamber temperature to 180°C.
2. Prepare the beef picanha by scoring the fat side, mix the spices and generously massage the picanha so all the flavors infuse the meat, then marinate for 2 hours at room temperature.
3. Preheat the lava stone and cook the picanha for 25 minutes on each side.
4. The picanha is cooked when it’s between rare and medium, with a core temperature around 55°C.
5. Let the meat rest for 15 minutes, then slice it thinly to serve.
