Home Meat Picaña: unknown Brazilian meat

Picaña: unknown Brazilian meat

the beef Brazilian It enjoys great international prestige. We all know the famous barbecue strung that premises like Grill and Firewood has popularized. However, in this article we are dealing with a slice of the country of samba that goes unnoticed in the rest of the world. Is named cattle prod and it has a great quality that makes it a prime raw material for any type of dish. Meet her!

What is picana?

In Spain it is known as «veal flap» and in Argentina «back flap». It is nothing other than the meat that we find in the hindquarters of the animal. It comes out from the spine to the sides at the top of the hip. Thus, it is divided and from a cow we can obtain two picañas. It has always been highly valued in Brazil, a leading country in cattle farming, but it has moved into the hotel industry due to its qualities.

Stands out for its juiciness and flavor. It is extremely easy for the hotel industry to squeeze all the possibilities it offers. That is why it is getting more and more popular. However, we must emphasize that its juiciness has a price. This is the one that needs to be cut from a specific shapeotherwise it loses its virtue. In this way, the correct way is to leave its skirt of fat to give it its unique flavor and texture.

cattle prod
Picaña/Source: @empachate _es on Twitter

How to taste picaña?

The best way to prepare it is grill. We recommend that you get a piece of picaña, coarse salt and six cloves of garlic. First beat the salt in the mortar so that it stays medium. We suggest buying it thick and then blending it because it is cheaper. Then, sprinkle it all over the picaña and let it rest for several minutes like this. Meanwhile, crush the it and mix it in a cup with soy oil. After this step you must pass the seasoned oil all over the piece and drain it.

To finish, put the meat on hot coals for about 40 minutes on the grill. When you turn the meat over, sprinkle it again with salt and add a little of the chili sauceeither. Of course, be careful not to drain too much into the brazier! Take this meat out when it is at the desired point and let it rest for five to ten minutes. Now you just need to sit at the table and enjoy it. You can serve it with portions of herb sauce y pepper. Do you give it a chance?

 

 

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