Receita Solta

Stuffed Picanha: Flavor and Tradition on Your Table

RS

Por

Master Receita Solta

Stuffed Picanha: Flavor and Tradition on Your Table
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories950 kcal

Resumo para quem tem pressa

"A picanha recheada com provolone e bacon une a nobreza e a suculência do corte bovino ao queijo derretido e ao defumado do bacon crocante. Assada no ponto correto, entrega fatias marmorizadas com recheio cremoso e muito sabor."

Stuffed Picanha: Flavor and Tradition on Your Table

O Que Você Precisa Saber

- O corte cuidadoso em formato de bolso preserva as extremidades da peça para reter o queijo provolone derretido. - A amarração com barbante culinário veda a abertura e assegura formato cilíndrico para cozimento uniforme. - O forneamento coberto seguido de 15 minutos destampado doura a capa de gordura e atinge o ponto rosado ideal.

Ingredients

Main Course

  • 1 piece of picanha (approximately 1.5 kg)
  • 200g of provolone cheese in strips
  • 100g bacon strips
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon of olive oil
  • Ervas finas a gosto (tomilho, alecrim)

Instructions

Main Course

1

Preheat the oven to 180°C (350°F).

2

With a knife, make a cut in the central part of the picanha, forming a pocket.

3

Season the meat with salt, black pepper, and chopped garlic, massaging well so that the seasoning penetrates.

4

Stuff the picanha pocket with strips of provolone cheese and bacon.

5

Amarre a picanha com barbante culinário para manter o recheio.

6

Brush the meat with olive oil and season with fine herbs to taste.

7

Place the picanha in a baking dish and cover with aluminum foil to maintain moisture during cooking.

8

Place in the oven and bake for about 1 hour. Remove the aluminum foil in the last 15 minutes to brown.

9

Check the internal temperature of the meat (it should be around 60-65°C for medium-rare).

10

Remove from the oven, wait 10 minutes before cutting.

11

Serve sliced and enjoy!

Equipe sua Cozinha

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Chef Tips

- Faça a incisão no centro da carne pela ponta mais larga com faca longa e afiada sem perfurar as laterais ou o fundo. - Doure levemente as tiras de bacon na frigideira antes de rechear para intensificar a textura crocante dentro do queijo. - Respeite o repouso de 10 minutos antes de retirar o barbante e fatiar para que o provolone derretido não escorra todo.

Variations

- Add carrot sticks and red bell pepper strips along with the cheese to create a more colorful filling. - Sear the stuffed picanha piece in a very hot iron skillet before taking it to the oven covered with aluminum foil. - Brush a tablespoon of garlic butter over the fat cap in the final 10 minutes of oven time.

Substitutions

- Smoked provolone cheese can be replaced with thick strips of coalho cheese or aged mozzarella cheese. - The bacon strips can be replaced by parma ham, smoked Canadian loin, or thin calabresa sausage. - Dried fine herbs can be replaced by freshly chopped rosemary and thyme sprigs.

How to Store

Store the stuffed picanha slices in a sealed container in the refrigerator for up to 3 days. Reheat in a low oven at 160°C covered with aluminum foil to melt the provolone again without cooking the meat beyond the point.

Can You Freeze It?

It is not advisable to freeze the picanha already roasted and stuffed with cheese, as the provolone alters the texture and releases whey. If you want to freeze, assemble the raw stuffed piece and tie with string, freezing for up to 2 months.

What to Serve With

Combines perfectly with fluffy white rice, moist egg farofa with onion, and traditional tomato and onion vinaigrette. A glass of full-bodied Bordeaux blend red wine or Cabernet Sauvignon harmonizes perfectly.

Frequently Asked Questions

How to make the pocket in the picanha without piercing the meat on the outside?

Insert a narrow-bladed knife through the center of the thickest side, moving the tip gently from one side to the other.

How to know if the meat has reached the pink point without a thermometer?

At 60 minutes in the oven at 180°C, the meat will be firm on the surface with a golden fat cap and a tender, juicy center.

Is kitchen twine mandatory in the recipe?

Yes, the trussing prevents the edges of the meat from opening with the oven heat and leaking the melted provolone onto the pan.

Should the fat cap of the picanha be facing up or down?

Always bake with the fat cap facing up so that it melts slowly over the meat fibers during cooking.

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