| Résultats de la recherche - "Picanha" |
Picanha Steaks on the Grillvu 1743 foisPicanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.
|
|
Preparing the Picanhavu 968 foisMarjorie has cut cross-hatches on the fat layer of the picanha, and is about to rub salt onto the meat (and particularly into the cuts). When cooking the meat, it's important not to pierce it -- in doing so, the juices will escape.
|
|
Two Picanha Steaks Cut From The Wholevu 6433 foisThis is the piece that Marjorie rubbed with salt. We have cut the steaks quite thick, and are about to put them on the grill.
|
|
Cooked Picanha Steakvu 4300 foisWe did not cut this when it was on the grill -- this kept the juices inside. When we cut it, hot, on the cutting board, the delicious melted Kobe fat just poured out. Delicious with a simple salad.
|
|
Close-Up of Cooked Picanha Steakvu 6925 foisShowing the fine marble of fat, and the grain. This meat was virtually fork-tender, and loaded with juices from the melted Kobe fat.
|
|
Picanha Steaks on the Grillvu 856 foisIt's important not to pierce or cut them when they're cooking --- that will keep in the majority of the jucies. The fat in grain-fed beef (and ours is certainly grain-fed) melts at a lower temperature than the fat in grass-fed beef. One food critic described Kobe beef as "self-basting." These steaks were delicious!
|
|
|
|
|
|
