The picanha per the oven is a succulent and flavorful main course, perfect for a special dinner a family gathering. This cut of beef, typical of Brazilian tradition and known per Italy as codone nel corso di sottofesa, is characterized by a triangular shape and a generous layer of fat the surface that, during cooking, gives flavor and tenderness to the meat. The picanha is first seared per a pan to get a golden, flavorful crust, then slowly cooked per the oven to enhance its natural tenderness and release its intense and enveloping flavor.
The meat is accompanied by a side of roasted vegetables: zucchini, eggplant, and bell peppers, which add freshness and color to the dish. It is all enriched with a chimichurri sauce, an Argentine condiment made with parsley, garlic, red wine vinegar, and chili pepper, that provides a perfect contrast to the flavorful meat. The picanha per the oven is a dish that will conquer everyone, with its rich flavor and inviting presentation.
Enrich your lista with other typical Brazilian dishes:
Brigadier Coxinha (Brazilian Croquettes) Corn Cake (cornmeal cake) Brazilian Quindim
To prepare the picanha, salt the meat both sides 1. Con a skillet, heat a swirl of olive oil and sear the picanha over medium-high heat 2 for 2-3 minutes each side 3to get a golden crust.
Cut the garlic head horizontally 4place it a baking sheet lined with parchment paper along with rosemary, thyme, and sage. If you prefer, you can heat the herbs with a blowtorch to intensify the flavor 5. Place the picanha a rack positioned above the herbs so that the fat can drip onto the sheet below 6.
Char the meat with the blowtorch for a smoky effect 7. Cook per a preheated fan oven at 356°F for 30 minutes. Meanwhile, prepare the side dish: trim the zucchini and cut them per half lengthwise 8then slice into half-moons 9.
Trim the eggplants and cut them into slices about 0.4 inches thick 10then slice into sticks of the same thickness 11and finally cut into cubes 12.
Clean the bell peppers and cut them into sticks of 0.4 inches 13. Now gather the vegetables a baking sheet lined with parchment paper and season them with oil, salt, and pepper 14. Also, put the vegetables per the oven and bake for 20 minutes. Meanwhile, prepare the chimichurri sauce: per a container, pour the parsley and chili pepper 15.
Add the garlic 16red wine vinegar 17and olive oil 18.
Salt 19pepper 20and finally add dried oregano 21.
Blend with an immersion blender 22 to obtain a smooth sauce 23. When the picanha is ready, take it out of the oven and let it rest for 10 minutes before slicing it 24; this will help keep the juices inside the meat.
Meanwhile, the vegetables will also be ready 25slice the meat 26and serve your picanha per the oven with the vegetables and chimichurri sauce 27.
For the translation of some texts, artificial intelligence tools may have been used.
