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Hey, I'm Jocelyn and today we're going to make picanha
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This is my favorite cut of meat from Brazil. If you have ever been to a radizio or foro de chão, one of those kind of places, this
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is probably the meat you're always going, yeah, I need seconds on that one, maybe thirds. It's kind of, it'll end up being in like sort of twirly shapes on the steak when they come
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over and shave the bits off. My husband's Brazilian mom from when he lived in Brazil, she, she passed away recently and
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So this is sort of in memory of Berta. She's just an awesome woman
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And so I'm going to share a little bit of her happy life in Brazil with you
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So we're going to start by taking a sharp paring knife. And we're just going to make slits through this big fat amount of fat
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Fat amount of fat. Yeah. And we're going to cross hatch it like every inch or so
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It doesn't have to be really perfect. But you don't want to cut into the meat
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We're just trying to get through that fat right to the edge of the meat
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And yeah, it's kind of hard to tell in the middle where you're at
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So if you go in, it's not going to be a terrible thing. It's not that big a deal. And then after we're done doing this, we're going to cover it in about
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I've got about a tablespoon and a half of coarse ground salt
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And then I've got about maybe three quarters of a tablespoon of coarse ground pepper
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And we're just going to rub that all over inside of this. And then we're going to let this meat sit until it's about room temperature
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When you cook meats from room temperature they turn out better because you don have like a cold middle while you know the outside cooking really hot so best to bring your meats especially when it a big cut like this
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up to room temperature so we're going to do that and eventually we're going to cut this into
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smaller pieces so that i can twirl it on and put it on these uh these little steaks they're really
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not as heavy duty as what i need but they'll work sometimes you just got to make do right
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So you can see a lot of crosshatching in this. And we're just going to take this salt and pepper and we're going to smear it on and rub it into all of that
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We're going to rub this on both sides of the meat. And you know that salt kind of sinks in and tenderizes the meat and it's going to be oh so good, I promise
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But that's what's wonderful about this is you don't have to do a whole lot to it
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okay so it is all lovely and dressed and we're just going to let this rest for oh i don't know
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it's probably going to be about an hour or so before it comes up to room temperature and then i'm going to slice it and show you how to put it on the grill okay so i let my meat sit
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and it has uh you know gotten up to room temperature and what i'm going to do is i'm
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going to cut this into about three equal widths and this end piece is always a little bit funky
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because it's not quite a nice little slice, but it'll be fine
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Look at that. Isn't it beautiful? All that fat is going to taste so good when it cooks down Okay so now for the fun part We going to kind of try and roll these up on themselves
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And then we're going to take this and stake it through the middle. So if you can see that
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and then right through the middle. Everything's moving. I need a towel under this
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So you can do it like that and then I'm going to do the next one a little closer in to the edge
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This one is not going to fit on that, so I've got a second steak here
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Alright here we go. So I'm just going to put these on the grill and let them sit
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If you need them to be a little bit tighter you can use another kabob, just put it right
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through the end. But you know what, this usually works pretty well. Sometimes having two makes it easier to flip them, then the meat doesn't roll around
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But typically, I don't find a need for it. But if you do, that'll work too
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So we're going to stick these on the grill. And we're going to cook them to about rare, medium rare
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This doesn't have a ton of fat running through the inside of it. So you really don't want to overcook them
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If you overcook them even a little bit, this is going to taste like a tire
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But if you cook it rare or medium rare it going to melt in your mouth And you going to love it Okay so we have grilled these beautiful pieces of meat and they dripping a little bit
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I have let them rest just a little bit. And when you are at a radizio, they are going to come by and they are going to, I can't do it like they do
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They're like such pros. I'm going to make a mess. they will just slice down the side of this and you take the meat off with some tongs right
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so what we do because these are nice and thick we have the ability to cut pieces off the sides
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and then throw these back on the grill because that's what they actually do in a radizio so
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you can cut down until it's like maybe a little too raw in the middle because these are nice and
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thick and then you can get that little bit. I'm gonna eat this now
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Oh my god so good. Y'all this is my favorite meat. Anyway so when we got a
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bunch of this cut off or it's brought back on the grill and then we'll bring it back and so we'll continue to eat over the course of a couple hours and hang out
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and talk and have some beijaleginia which is really good cold beer. So hope
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you enjoy this and if you ever get a chance to go to Radizio in Brazil oh my gosh nothing better
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and to my Virginia I see you later
