Ricko’s Picanha with Chimichurri
May
We're firing up the braai for a truly exceptional dish that's gaining serious traction here in Australia: Picanha with Chimichurri. This fantastic recipe, straight from the culinary adventures on Australia Rediscovered, Season 4, Episode 2 on 7Plus, brings a vibrant South American flair to your outdoor cooking. Get ready to elevate your braai game with a juicy cut of meat and a zesty, fresh sauce that'll have everyone asking for more.
This recipe is designed for maximum flavour and an authentic braai experience.
Prepare the Picanha:
"Picanha is a cut that is very popular in Latin America but has only become popular here in recent times." - Australia ReDiscovered
Remove the rump cap from the refrigerator approximately one hour before cooking to allow it to come closer to room temperature, ensuring more even cooking. Do not trim the fat. This is essential for the cooking method.
"Fat is flavour and keeps moisture in the meat. Try to avoid removing too much fat or your meat will end up dry." - Australia ReDiscovered
Prepare the Chimichurri:
In a small mixing bowl, combine the olive oil, red wine vinegar, finely chopped parsley, coriander (if using), oregano, shredded garlic, dill, chives, and minced red chilli. Whisk all ingredients together until well combined. Taste and adjust seasoning if necessary, adding more lemon or salt to your preference.
Set the chimichurri aside to allow the flavours to meld.
Prepare the Braai:
Prepare your charcoal braai, aiming for a consistent heat. A good bed of coals is important for the indirect cooking method.
Season and Basket the Picanha:
Lightly spray your camp braai basket with olive oil. Place the picanha in the basket and spray both sides generously with olive oil. Season liberally with flaky sea salt and freshly cracked black pepper on both sides.
Cook the Picanha:
Close the basket securely. Hang the picanha by the fire with the fat side positioned away from the heat initially. This allows the fat to render slowly. Cook the meat side to the fire for approximately 20 minutes.
Then, rotate the basket so the fat side is now facing the fire to continue rendering and develop a crispy crust. This technique is similar to a "reverse sear." Continue cooking for a total duration of about one hour, rotating occasionally to ensure even cooking and proper fat rendering. The goal is a well-cooked, juicy picanha with a crisp fat cap.
Rest and Carve:
Once the picanha reaches your desired internal temperature (for medium-rare, aim for 55-58°C, remove it from the heat. Place the picanha in the OZ Braai Meat Bucket or on a cutting board and tent it loosely with foil. Allow it to rest for 10-15 minutes. This crucial step allows the internal juices to redistribute, resulting in more tender meat.
Serve:
Slice the cooked picanha against the grain. Serve generously with the fresh chimichurri.
Equipment Needed:
- A camp Braai with stand
- Charcoal or wood coals
- Sharp knife
- Cutting board
- A small mixing bowl for the chimichurri
- Whisk or fork
- Meat thermometer (recommended for precise cooking) like the Meater sold here
Ingredients
Directions
Prepare the Picanha:
"Picanha is a cut that is very popular in Latin America but has only become popular here in recent times." - Australia ReDiscovered
Remove the rump cap from the refrigerator approximately one hour before cooking to allow it to come closer to room temperature, ensuring more even cooking. Do not trim the fat. This is essential for the cooking method.
"Fat is flavour and keeps moisture in the meat. Try to avoid removing too much fat or your meat will end up dry." - Australia ReDiscovered
Prepare the Chimichurri:
In a small mixing bowl, combine the olive oil, red wine vinegar, finely chopped parsley, coriander (if using), oregano, shredded garlic, dill, chives, and minced red chilli. Whisk all ingredients together until well combined. Taste and adjust seasoning if necessary, adding more lemon or salt to your preference.
Set the chimichurri aside to allow the flavours to meld.
Prepare the Braai:
Prepare your charcoal braai, aiming for a consistent heat. A good bed of coals is important for the indirect cooking method.
Season and Basket the Picanha:
Lightly spray your camp braai basket with olive oil. Place the picanha in the basket and spray both sides generously with olive oil. Season liberally with flaky sea salt and freshly cracked black pepper on both sides.
Cook the Picanha:
Close the basket securely. Hang the picanha by the fire with the fat side positioned away from the heat initially. This allows the fat to render slowly. Cook the meat side to the fire for approximately 20 minutes.
Then, rotate the basket so the fat side is now facing the fire to continue rendering and develop a crispy crust. This technique is similar to a "reverse sear." Continue cooking for a total duration of about one hour, rotating occasionally to ensure even cooking and proper fat rendering. The goal is a well-cooked, juicy picanha with a crisp fat cap.
Rest and Carve:
Once the picanha reaches your desired internal temperature (for medium-rare, aim for 55-58°C, remove it from the heat. Place the picanha in the OZ Braai Meat Bucket or on a cutting board and tent it loosely with foil. Allow it to rest for 10-15 minutes. This crucial step allows the internal juices to redistribute, resulting in more tender meat.
Serve:
Slice the cooked picanha against the grain. Serve generously with the fresh chimichurri.
