Picanha Open Fire Cooking Method
Introduction
Picanha, also known as rump cap, is the king of the Brazilian churrasco, and cooking it over an open fire is the most flavourful way to enjoy it. With the fat cap left on and scored, the fat renders slowly over the coals into a golden, crisp crust while the meat stays juicy and medium rare. It is simple, primal cooking, made for the backyard.
Use a good grass fed rump cap. Coarse salt, hot coals, and a fresh chimichurri are all it needs.
Ingredients
For 3 servings
- 1whole picanha (rump cap)about 1-1.5kg, fat cap on
- 2 tbspcoarse sea or rock salt
- olive oilto drizzle
- chimichurrito serve
- hardwood (oak or beech)for the coals, optional
Utensils
6 items to gather · Tap to tick off
- Grill or BBQ with lid
- Hardwood and charcoal
- Sharp knife
- Meat thermometer
- Tongs
- Chopping board
Cooking Steps
Prepare the fire
Build a hot hardwood fire and let it burn down to white hot embers. Set up two zones, with direct coals on one side and a cooler side for indirect heat.
Prepare the meat
Score the fat cap in a diamond pattern, rub generously with coarse salt, and drizzle with a little olive oil. Let it sit at room temperature for 15 minutes.
Render the fat
Place the picanha fat side down over the direct coals and cook for 45 to 60 minutes, letting the fat render slowly into a golden, crisp crust.
Flip and finish
Turn the roast to the meat side and cook for another 15 to 20 minutes, until the centre reaches 52 to 57°C for medium rare.
Rest
Remove from the fire and rest for 10 to 15 minutes so the juices settle.
Slice and serve
Slice against the grain into thick strips or steaks, top with chimichurri, and serve with roasted vegetables or bread.
Nutrition
Per Serving
Recipe serves 3Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you cook picanha over an open fire? +
Score the fat cap, season with coarse salt, and cook the picanha fat side down over hot coals for 45 to 60 minutes to render and crisp the fat. Flip and finish the meat side for 15 to 20 minutes to an internal 52 to 57°C for medium rare, then rest and slice against the grain.
Should you cook picanha fat side down first? +
Yes. Cooking fat side down first over the coals renders the thick fat cap slowly into a golden, crisp crust and bastes the meat as it goes. If you start meat side down, the fat does not have time to render properly and can end up soft and chewy.
What temperature should picanha be? +
Pull picanha at 52 to 57°C for medium rare, then rest it so it climbs a couple of degrees. Picanha is leaner under the fat cap and is best kept pink, since it firms up past medium. A thermometer in the thickest part is the most reliable guide over an open fire.
Why score the fat cap on picanha? +
Scoring the fat cap in a diamond pattern helps the fat render evenly and crisp up, lets the salt penetrate, and stops the cap seizing and curling over the heat. Cut into the fat but not the meat, so the juices stay in while the fat does the work.
What is picanha? +
Picanha is the rump cap, also called top sirloin cap, a triangular muscle with a thick fat cap that is the star of Brazilian churrasco. It is prized for bold beef flavour and rich, crisp fat. Cooked whole over fire and sliced against the grain, it is tender and full flavoured.
