I don’t want to be the one that shows up at Christmas with the usual turkey or ham. I want to serve a big chunk of beef, like picanha.And then I don’t want to serve it as you expect it to. This time I want to smoke and deep fry it until you see a golden brown and crunchy fat cap.
- 1 ½ kg Picanha With a decent fat cap
- 1 tbsp Pyramid salt
- 900 ml beef tallow
- 1 part salt
- 1 part ground black pepper
- ½ part onion powder
- ¼ part garlic powder
- 1 part sumac
- ½ part parsley dried
- Mix the ingredients for the dry rub and sprinkle a heavy layer on the meat side of the picanha.
- Flip the picanha and carve lines 1 cm apart in the fat cap. Do the same diagonally, so you get a cross pattern.
- Put a good amount of salt on the fat cap and rub it in the lines you just carved.
- Start your grill with two zones and a temperature off 140ºC/284°F and a chunk of some smoke wood.
- Place the picanha with the fat cap up on the indirect side. Stick a thermometer in the thickest part and close the lid.
- Meanwhile, you put the beef tallow in a pan and warm it up to 180ºC/356°F.
- Smoke the picanha until it hits a core temperature of 52ºC/126°F. Then you take it off and let it rest for 10 minutes on a cooling rack in an oven tray.
- Now you pour the hot beef tallow over the fat cap, so it crispens up.
- Cut the fat cap of the picanha and cut off the silverskin that’s between the fat and the meat.
- Then you slice the meat in cubes and the fat cap in the same size so you can serve them on top of each other.
- Serve the picanha with pumpkin puree, pickled carrot and broccoli.
Calories: 797kcalCarbohydrates: 1gProtein: 78gFat: 54gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gCholesterol: 229mgSodium: 2910mgPotassium: 1135mgFiber: 1gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 43mgIron: 7mg
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