brasilian

Picanha (Rump Cap) With Sauteed Potatoes, Morels And Cognac Cream

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Is  the act of cooking a steak well done treason to the cooking profession? 🙂
While many folks will answer me with a hearty YES to this question, I believe the beauty of enjoying the perfect meal is to get exactly what YOU like, not what others dictate you. I am a big fan of cooking my beef steaks rare to medium rare, yet I will completely support the well done camp if that’s what you prefer. So when my friends Peter and Marina requested well done steak for dinner last night, I tried to make the best of it. I went to my Argentinian butcher in Hialeah and bought a whole Picanha. Picanha (rump cap) is not a well known cut in many countries and therefore seldom cooked a la minute. You will more likely find it as a braise on the menu. While there is nothing wrong with that, you will miss out completely on one of the very best cuts of beef steak. Just know that you have to cook it VERY slowly. I cooked this one in the following manner:
Seared on all sides in a very hot grill pan, then removed to a rack and roasted in the oven at 145 F for 3 hours. Then one more time to a very hot grill pan for another 30 seconds on each side. Removed to a rack, lightly covered with foil and rested for twenty minutes before cutting into it.
The result was the most amazing, butter-tender, juicy, medium well done piece of meat you can imagine.
If you want to try Picanha at its best, try a “Brasilian Rodizio” or “Argentinian Parilla” where you will find it as the star of the menu 🙂
We all enjoyed this great meal with a couple of bottles of 96 Bodega Catena Zapata 2005 Argentino which they brought with them.

Bon Appetit !   Life is Good !
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Rump Cap With Sauteed Potatoes, Morels And Cognac Cream

Rump Cap (Picanha) With Sauteed Potatoes, Morels And Cognac Cream

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