Picanha from Brazil | Delicious Dish Recognized Worldwide

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Picanha is a Brazilian delicacy that has won the hearts and taste buds of food lovers around the world. This iconic cut of beef, known for its rich flavor and tender texture, is more than just a meal—it’s a piece of Brazilian culture that tells a story of tradition, community, and a passion for good food.

Picanha from Brazil: The Story Behind a Delicious Dish Recognized Worldwide

A Slice of Brazilian Heritage

The tale of Picanha begins in the vast grasslands of Brazil, where cattle ranching has been a way of life for centuries. The name “Picanha” comes from the word “picana,” a long pole that ranchers once used to guide their cattle. This simple tool would eventually lend its name to one of the most beloved cuts of beef in Brazilian cuisine.

In the mid-20th century, Picanha gained prominence in the churrasco (barbecue) culture of Southern Brazil. Unlike in other parts of the world, where the top sirloin cap—the part of the cow from which Picanha is cut—was often divided into other cuts, Brazilian butchers kept it whole, recognizing its unique potential. When grilled over an open flame, this cut, with its thick cap of fat, produced a succulent, flavorful meat that quickly became a staple at family gatherings, festivals, and churrascarias (Brazilian steakhouses).

As Brazilian culture spread across the globe, so too did the love for Picanha. Today, it is celebrated not only in Brazil but in countries like the United States, Australia, and across Europe, where it has become a favorite among barbecue enthusiasts and chefs alike.

How to Prepare Picanha

If you want to experience the magic in your own kitchen, here’s a traditional recipe that captures the essence of this Brazilian classic.

Ingredients:

2 to 3 pounds of top sirloin cap) with the fat cap intact
Coarse sea salt or kosher salt
Freshly ground black pepper (optional)

Instructions:

Selecting the Picanha: When choosing, look for a piece that has a thick, even layer of fat. This fat is essential for keeping the meat juicy and flavorful during cooking.
Prepping the Meat: Pat the Picanha dry with paper towels. Generously season the meat with coarse sea salt on all sides. Some chefs prefer to add freshly ground black pepper, but traditionalists often stick to just salt to let the meat’s natural flavor shine.
Shaping the Meat: Slice the Picanha into 2-inch thick steaks, cutting with the grain of the meat. If you prefer to cook it whole, you can skip this step.
Skewering (Optional): For a more authentic churrasco experience, fold each steak into a “C” shape, with the fat side on the outside, and thread them onto metal skewers.
Grilling: Preheat your grill to high heat. Place the Picanha steaks or the whole piece fat-side down on the grill. Sear the fat until it becomes crispy and golden brown, then turn the meat over and continue grilling until it reaches your desired level of doneness (medium-rare is ideal, with an internal temperature of 130°F/54°C).
Resting and Slicing: Once cooked, let the Picanha rest for about 5-10 minutes. If you cooked the Picanha whole, slice it thinly against the grain before serving. If you cooked steaks, they can be served as they are.
Serving: Serve your Picanha with traditional Brazilian sides such as farofa (toasted cassava flour), vinagrete (a Brazilian salsa), or pão de queijo (cheese bread). A simple side of grilled vegetables or a fresh salad also complements the rich flavors of the meat.

Global Appeal

Picanha is more than just a dish—it’s a celebration of Brazil’s culinary heritage, now embraced by food lovers around the world. The simplicity of its preparation and the depth of its flavor make it a standout on any table, whether enjoyed at a festive churrasco in Brazil or a cozy backyard barbecue elsewhere. With this recipe, you can bring a taste of Brazil into your home, savoring the flavors that have made Picanha a worldwide favorite.