The Most Delicious Salt-Crust Picanha Recipe Ever

Picanha, a prime cut of beef, has won over the hearts of many meat lovers. And when prepared with a salt crust, the experience is elevated to another level. The crispy crust formed by the salt contrasts with the tender meat, resulting in a juicy and flavorful dish. In this post, we'll guide you step-by-step on how to prepare this deliciousness at home.

Why Salt-Crust Picanha?

• Intense Flavor: The salt crust seals in the meat's juices, intensifying its natural flavor.
• Tender Meat: The meat cooks in its own steam, resulting in a tender and juicy texture.
• Simple Preparation: Despite seeming sophisticated, the preparation is quite simple and practical.

Ingredients:

• 1 piece of picanha (approximately 1.5kg)
• Coarse salt (enough to cover the meat)

Instructions:

1. Preheat the oven: Preheat your oven to 200°C (400°F).
2. Prepare the pan: Cover the bottom of a large roasting pan with a generous layer of coarse salt.
3. Wrap the picanha: Place the picanha on the salt, with the fat side up. Completely cover the meat with the salt, pressing lightly so it adheres well.
4. Roast: Place the roasting pan in the preheated oven and roast for approximately 1 hour and 30 minutes for medium-rare. Cooking time may vary depending on the size of the piece and your preferred doneness.
5. Remove from oven: Carefully remove the roasting pan from the oven using oven mitts.
6. Remove the salt: Use a spatula to remove the salt that encases the picanha. Discard the used salt.
7. Slice and serve: Slice the picanha into thin slices and serve immediately.

Tips:

• Choose a good picanha: Opt for a piece with evenly distributed fat for a more flavorful meat.
• Adjust cooking time: Cooking time may vary depending on your preferred doneness. For rare, reduce cooking time. For well-done, increase the time.
• Accompaniments: Salt-crusted picanha pairs well with farofa (Brazilian toasted cassava flour), white rice, roasted potatoes, and a green salad.
• Wine: A good dry red wine, such as Malbec or Cabernet Sauvignon, pairs perfectly with this meat.