Secret Recipe

Picanha with Brazilian rice

picanha
Maura Mumball Lane

 

“When my baby, when my baby cooks for me she thinks of Rio” In celebration of the 2016 Olympic Games in Brazil, this week’s Secret recipe is all about Brazilian cuisine. We start with Picanha. Picanha is the rump, the butt cut. This cut has the fat attached which means marbled and juicy. Ask your butcher for Top Sirloin cap. A perfect complement to this meat is Brazilian rice. Garlic and onions are almost infused in the rice and once you make it this way, you’ll be reluctant to return to plain white rice.

Top Sirloin Cap (2-3lbs)

Rock Salt (Plenty to pack meat)

Bunch Cilantro

Garlic Head

Start by scoring the fat on the Top Cap. Trim the fat that hangs over the sides so you don’t flame up. Slice 2-3 pieces and fold onto a large kebob skewer. Fold meat side in and skewer the fattest end first. Put your grill on medium heat. Pack both sides of meat with kosher salt seasoning the meat not the fat. Set aside for 20 minutes, brush off the salt and put on your grill to rotate. Cook on open flame until the meat turns golden brown and to your desired taste.  Mix cilantro, garlic and olive oil in food processor for accompanying sauce.

Brazilian Rice

2 cups water

1 tablespoon olive oil

I medium onion

3 cloves garlic

I cup jasmine rice

1 teaspoon kosher salt

Fill a kettle full of water and heat to boil. Dice onions and mince garlic. In a medium pan, sauté onions in olive oil for 3 minutes. Add garlic to pan and stir for one minute. Add dry rice and cook for another 3 minutes. Add 2 cups boiling water to mixture and cover. Cook on medium low heat for 20 minutes.