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A special barbecue recipe that combines smoked picanha with a hint of Jack Daniels, served with cooked cassava and topped with a fresh and vibrant chimichurri.
Recipe Video
Ingredients
- 1unit de Picanha (Top Sirloin Cap)
- Jack Daniels
- Coarse Salt
- Cassava (Yuca/Mandioca)
- Butter
- Salt
- 100g de Dry Chimichurri Mix
- 100g de Boiling Water
- 1handful de Parsley
- 1handful de Scallions
- 1handful de Cilantro
- 1tablespoon de Rosemary
- 1tablespoon de Mint
- 1tablespoon de Basil
- 3heads de Garlic
- Finger Hot Pepper (or similar)
- 1/2tablespoon de Lemon Zest (from Sicilian Lemon)
- 3tablespoons de Olive Oil
- 1/2unit de Lemon Juice (from Sicilian Lemon)
- 50ml de Jack Daniels Apple opcional
- Lemon-Lime Soda opcional
- slices de Green Apple opcional
- 50ml de Jack Daniels Old No. 7 (or Number S) opcional
- Cola Soda opcional
Instructions
Prepare the picanha by scoring the fat cap with shallow cuts in a crisscross pattern, being careful not to cut into the meat.
Dica: The scores on the fat help it render better during cooking.
Brush the picanha with Jack Daniels to add flavor and apply a generous layer of coarse salt to both sides ('rabeada').
Dica: Coarse salt is traditionally used in this type of preparation.
Begin smoking the picanha with the fat side facing the heat source, maintaining the internal temperature until it reaches approximately 118°F (48°C), which should take about an hour.
Dica: Monitor the internal temperature to ensure it reaches the desired doneness.
While the meat is smoking, prepare the cassava (yuca): place it in a pressure cooker with butter and salt, covering it with water.
Dica: Adding butter and salt to the pressure cooker flavors the cooked cassava.
Cook the cassava in the pressure cooker for about 30 to 40 minutes, or until it is very tender.
Dica: Tender cassava is essential for a barbecue side dish in the interior (of Brazil).
Hydrate the dry chimichurri mix by pouring boiling water over it and set aside.
Dica: Use approximately 100g of boiling water for 100g of dry chimichurri mix.
Finely chop the fresh herbs (parsley, scallions, cilantro, rosemary, mint, basil) and the minced garlic cloves along with the pepper.
Dica: Chopping the ingredients finely ensures a uniform texture in the sauce.
Mix the chopped herbs and garlic with the hydrated dry chimichurri mix. Incorporate the lemon zest, olive oil, and the juice of half a lemon into the mixture.
Dica: Taste the sauce and adjust salt if necessary, remembering that the dry chimichurri mix was already salted.
Slice the smoked picanha into thick steaks and place them over a very hot grill to finish cooking.
Dica: The goal in this stage is to create the crust of flavor (Maillard reaction) and reach the final doneness of the meat.
Sear the picanha steaks well on both sides on the grill. If necessary, use the cooler area of the grill to achieve the ideal doneness (medium-rare to medium is recommended).
Dica: Keeping the meat rare or medium preserves juiciness and tenderness.
Finish the grilled picanha by generously drizzling it with the fresh chimichurri prepared.
Dica: Serve immediately to enjoy the juiciness.
Serve the picanha with the cooked cassava, which can be served plain or seasoned with a little more butter.
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Cuisine Type
brasileiraRequired Equipment
Categories
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