Tongs at the ready…

With the weather heating up, and National Barbecue Week almost upon us, it’s time to share the first in many of our barbecue recommendations. We’re starting with a firm office favourite: picanha – a flat muscle from the hind end (rump) of the cow and one that is hard to get wrong.

Because we dry-age the rump for approximately 40+ days and the cut has a thick layer of fat which melts over the meat as it cooks, the result is a really flavoursome and tender piece of beef. Typically weighing in at around 1kg, a whole picanha will feed 4-5 people with ease, especially if you’ve got plenty of sides to go with it. Plus, at £23.50/kg it won’t break the bank!

Here’s how we recommend preparing and cooking picanha:

LUC_7845 lower res

Picanha (aka rump cap)

  1. Get the meat out of the fridge a good hour or so before cooking so it can come up to room temperature
  2. When your coals are burning grey, season the beef well with Maldon sea salt and place on the hot end of the grill and sear well, fat side down. Sear the rest, not forgetting the sides.
  3. Once seared, move the thin end of the cut over the cooler side of the grill, keeping the thicker end over the hot side (this stops uneven cooking). Continue flipping and building up char on the outside for 5-10 mins
  4. Transfer the meat to the cooler end of the barbecue, and cook slowly for 20-25 mins, or until a meat thermometer shows 55-59°C (for medium rare) when inserted in to the thickest part.
  5. Take the meat off the barbecue, place in some kitchen foil and lay a tea towel over the top and leave to rest for a good 25-30 mins. Be patient – it’ll be worth it! Then carve width ways and enjoy.

Picanha Cropped

To add a kick of Asian flavour to your barbecue, before you grill dice the picanha into chunks and leave to marinade overnight in soy sauce, ginger, chilli and garlic.

Picanha Kebabs 1 (low res)

Makes four kebabs

For the marinade

2 garlic cloves, crushed and finely diced
100ml (3 ½fl oz) mild soy sauce
5cm (2in) fresh root ginger, peeled and finely chopped
1-2 red chillies, deseeded and finely diced
Freshly ground black pepper

For the kebabs

12 big chunks of picanha steak (roughly 5cm in length)
1 red onion, cut into big chunks
Freshly ground black pepper
Maldon sea salt

  1. Mix all the marinade ingredients together in a bowl with the diced picanha. Leave in the fridge overnight to marinate.
  2. Skewer 3 pieces of beef per wooden stick and place red onion in between each bit of meat. Season the kebabs well.
  3. Place the kebabs on a hot griddle or barbecue, turning occasionally for 8-10 minutes. Remove the meat and onion from the skewers and rest for 10 minutes before serving.

Picanha Kebabs 2 lower res