Karsten's recipe

Picanha from a rotisserie

What type of meat is picanha?
Picanha, also known as beef rump, refers to the cut of beef that comes from the tail end. Specifically, it is situated at the rear-most part of the beef, right by the tail. Due to its limited movement, this portion of the beef is incredibly tender, boasting a texture akin to butter. The meat is triangular in shape, displaying a visually appealing deep red hue, and is accompanied by a substantial layer of fatty goodness! And this is how you prepare picanha in a rotisserie.

Pichana 2.5kg / 5.5lbs
Coarse sea salt
Black pepper
Olive oil

We start by patting the Picanha dry. Then we start shading the fat edge into a diamond shape. This allows the flavours to better penetrate into the fat. Note! Do not cut right into the meat this will cause the meat to dry out.
Season the picanha to taste with salt and pepper. When both sides are seasoned, we can let the tailpiece rest. We do this for a minimum of 4 hours.

Preheat the rotisserie – 150°C /305°F

Place the picanha in a meat basket and let it cook slowly at 140°C/285°F for about 1 hour and 25 minutes. A core temperature of 50°C/120°F gives a medium rare result.

When the picanha is ready, we let it rest for 15 minutes covered with aluminium foil. This allows the moisture to settle into the meat and keeps it nice and juicy after slicing.

Add wedges for a food-to-go meal deal
Prepare the potatoes by cutting them into wedges. Place them in a meat basket with insert and finish it off with a few knobs of butter, olive oil, thyme, pepper and coarse sea salt. Grill them to perfection for 40 min at 140°C /285°F.