Picanha (Boiled beef with a fat cap)

South American picanha – the “end” of taste

A classic with modern interpretations - like tri trip steak, picanha is a classic of German cuisine and is considered a typical braised dish. As a Bavarian-Austrian roast, for example, with horseradish sauce, it is prepared in a traditional and very tasty way. But picanha can do much more.

In the BBQ scene, for example, the front, more tender part of the boiled beef is often referred to as picanha. A name that originates from Brazil. The basic difference from traditional boiled beef is that the fat cap is left on the meat. In other countries, this cut is also known as "cap of rump" or "top sirloin cup" (both USA), and in Germany and Austria, due to its location, it is referred to as the "tail piece."

Imperial meat

There are many theories about the origin of the name. It is said that the far end of the imperial table in Austria was called "Tafelspitz". Serving was also done there at the end, and so it happened that the emperor finished his meal before anyone at that corner of the table had even been served. So the guests went hungry to a Viennese snack bar, where they were served beef tail piece cooked in broth. "Tafelspitz" later became the german name of the cut.

Cutting

This cut comes from the upper part of the beef leg. It is intensely marbled, as this muscle area is also subject to heavy use. This ensures juiciness and a rich beef flavor during preparation.

Recommendation from the meat sommelier:

Preparation on a skewer with salt flakes

What side dishes go well with picanha?

Picanha is a highly versatile dish, making it suitable for any occasion. For a fine dinner, it can be thinly sliced and perfectly paired with rosemary potatoes or seasonal vegetables.

What side dishes go well with picanha?

Served as a picanha, the meat can be presented very well in a burger bun with horseradish sauce or the aforementioned chimichurri sauce.

Location of the section:

upper part of the beef leg

Flavor intensity:

aromatic and intense beef flavor

Structure:

short-fibered but finely marbled

Alternative article names:

Brazilian Tafelspitz, tail piece, cap of rump or top sirloin cap (USA), tapa di quadril (South America)

Conclusion

Picanha is and remains a classic of south amrican cuisine. It's also a great trend-setter, and its aromatic flavor makes it a perfect addition to many dishes. It's worth combining with a variety of flavors, as it even holds its own against a rich rhubarb chutney.

The preparation of Picanha

Picanha can be served traditionally as a roast or as a quick fry. However, the typical South American version, churrasco-style, remains an insider tip. It is also often referred to as picanha.

For this, the boiled beef, including the fat cap, is cut into approximately 3-4 cm thick slices, then bent into a U-shape and placed on a skewer. This skewer is seasoned well with coarse salt and then grilled. In the original preparation, only the crispy outer layer is removed, and only when the meat is crispy again is it sliced again. This meat is actually served with a herb paste/sauce, the so-called chimichurri sauce.

Preparation in the oven:

Sear the meat well on all sides and then let it rest in the oven at about 120 degrees until the desired core temperature is reached.

Preparation on the grill:

Grill the meat directly over the flame on all sides and then cook it in the indirect area until it reaches the desired core temperature.

Preparation in the smoker:

The device is set to a temperature between 100 and 120 degrees Celsius, and the meat, seasoned with salt and pepper, is placed in the smoke. The internal temperature should be between 57 and 60 degrees Celsius when the meat is removed. The meat will still be nice and juicy and can be enjoyed with classic dishes like horseradish, horseradish sauce, potatoes, and some cabbage.

Seasoning

Although seasoning should always be done according to your own taste, it's recommended to try the picanha on its own—fresh from the smoker. This cut is very aromatic and brings the necessary punch.

Degree of doneness

While the core temperature should remain below 60 degrees Celsius when serving when prepared whole to keep the meat juicy, it can be a bit higher on a skewer. Up to 65 degrees Celsius is possible. If you only cut off the crispy edges of the picanha, you don't need to measure it anyway.

Which wine

Pinot Noir red wine