PICANHA ASSADA NO FORNO – Rump Cap
The ideal way of cooking picanha is over an open-ﬂame grill with natural wood charcoal-not just because the difference in taste but also because of the whole experience of outdoor cooking. However, oven-roasted picanha is an excellent alternative for those who prefer to cook indoors with much less labor involved. This is an easy way to satisfy your cravings for picanha until you’re ready and ambitious enough to build your own grill.
1 whole picanha (about 1 – 1.5 kg)
Freshly ground black pepper
6 teapoons kosher salt (not sea salt)
- Preheat the oven to 250°F.
- Pat the picanha dry with a paper towel. Place the picanha fat side up on a cutting board.
- Using a sharp knife, carefully trim the fat cap to about a half inch (6 mm) thick. (While this may seem like too much fat, it will melt away as the meat cooks.)
- Turn the picanha over and remove any silver skin from the bottom of the meat.
- Season generously with pepper and salt on all sides of the beef—you should be able to see the salt crystals on the meat.
- Place the picanha fat side up in a roasting pan or cast-iron skillet that is only slightly larger than the meat. Roast in the middle of the oven for about 25 minutes, until the internal temperature is about 110°F; by then, the meat will look light brown and the fat will not show any colour.
- Remove the picanha from the oven and cover loosely with aluminium foil to keep warm.
- Turn up the oven to the broil setting and wait until the temperature reaches at least 500°F—the oven needs to be very hot. If necessary, adjust the rack so that the meat will sit 8 to 10 inches (20 to 25cm) away from the top of the oven. When the oven reaches optimum temperature, quickly remove the foil and place the meat back in the oven. Broil for 7 to 12 minutes, checking the meat closely and often. The fat should turn a dark golden colour, be careful not to burn it.
- Allow the meat get as much colour as possible; only remove it from the oven when it turns a mahogany brown in colour. After removing from the oven, let the meat rest for 10 – 15 minutes or longer. An extended period of resting makes ome cuts of beef more tender, and it stabilises the natural juices so that less will run when you carve the meat. After it rests, transfer the meat to a wooden cutting board and slice into nice thick slices.
- Traditioanlly this roast would be served with a chimichurri
- 1 cup fresh Italian parsley.
- 1/2 cup olive oil.
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro.
- 2 garlic cloves, peeled and crushed
- 3/4 teaspoon chopped red chili.
- 1/2 teaspoon salt.