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Picanha, a prized cut of beef in Brazilian cuisine, is celebrated for its tenderness and rich flavor. This recipe guides you through creating a delicious Picanha Roast Beef and repurposing the roast into mouth-watering tacos.
Contents
Picanha Roast Beef Recipe
Ingredients
- 1 kg Picanha block
- Coarse salt
- Black pepper
- 1/2 tablespoon olive oil
Instructions
- Preparing the Picanha:
- Optional: Tie the piece of roast beef with kitchen twine if it has an irregular shape. This helps ensure uniform slices after cooking.
- Seasoning:
- Generously coat the Picanha with coarse salt and black pepper. Make sure to cover all sides for even seasoning.
- Searing the Picanha:
- Preheat your oven to 160°C (320°F).
- Heat a frying pan over high heat and add 1/2 tablespoon of olive oil.
- Place the Picanha in the pan, fat side down. Sear for 1.5 minutes until the fat is golden brown and crispy.
- Flip the Picanha and sear the other side for 30 seconds.
- Roasting:
- Transfer the seared Picanha to a baking tray lined with cooking foil.
- Roast in the preheated oven for about 30 minutes, or until the internal temperature reaches 50°C (122°F) for medium-rare. Use a meat thermometer for accuracy.
- Resting and Slicing:
- Let the roast rest for 10 minutes to allow the juices to redistribute.
- Finely slice the Picanha against the grain for the best texture and tenderness.
- Adjust the seasoning with more salt if needed.
- Serving Suggestions:
- Serve the Picanha slices with any of your favorite handmade sauces. For a Brazilian twist, try chimichurri sauce or garlic butter sauce.
- Alternatively, transform the roast into delicious Picanha Tacos.
Historical Tidbit
Picanha is deeply rooted in Brazilian barbecue culture, known as “churrasco.” It is a favorite cut at churrascarias, Brazilian steakhouses where meats are traditionally cooked over an open flame on large skewers. The name “Picanha” comes from the word “picana,” a type of pole used by farmers to drive cattle, reflecting its rural origins.
Picanha Roast Beef Tacos Recipe
Ingredients
- Picanha roast beef, sliced
- Corn tortillas (white or blue)
- Handmade sauces (e.g., chimichurri, salsa)
- Optional toppings: Pico de Gallo, guacamole, jalapeños
Instructions
- Preparing the Tortillas:
- Thaw corn tortillas until they reach room temperature.
- Heat a frying pan over medium heat. Cook the tortillas on both sides until they are softened and slightly charred. Avoid using a microwave to maintain their texture.
- Assembling the Tacos:
- Place 40-60 grams of sliced Picanha roast beef onto each tortilla.
- Top with your choice of handmade sauces and additional toppings like fresh limes, Pico de Gallo, guacamole, or jalapeños.
- Serve immediately for the best flavor and texture.
Fun Fact
Tacos, a staple of Mexican cuisine, have a history that dates back to ancient Mesoamerican civilizations. The word “taco” is derived from the Nahuatl word “tlahco,” meaning “half” or “in the middle,” reflecting how the food is typically served. Combining Picanha with tacos is a delicious fusion of Brazilian and Mexican culinary traditions.
Additional Tips and Variations
- Marinating the Picanha: For an extra flavor boost, consider marinating the Picanha overnight with olive oil, garlic, and herbs.
- Grilling Option: Instead of oven-roasting, you can grill the Picanha. Sear it on high heat for a few minutes on each side, then move it to indirect heat and cook until the desired internal temperature is reached.
- Resting Time: Resting the meat is crucial. It allows the juices to settle, resulting in a juicier and more flavorful roast.
- Taco Variations: Experiment with different toppings and sauces. A tangy coleslaw or pickled onions can add a refreshing contrast to the rich Picanha.
- Serving Ideas: Besides tacos, you can serve the sliced Picanha over a fresh salad, in a sandwich, or alongside roasted vegetables.
Enjoy your homemade Picanha Roast Beef and tacos, a delightful fusion of Brazilian and Mexican flavors that are sure to impress your family and friends!
