Gastronomixs

Picanha

Picanha is part of the cow that is also referred to as rump cap. Picanha is also the name of the most popular way of preparing this cut, i.e. on a skewer with the rim of fat still on the meat. This fat produces a delicious flavour and a succulent meat.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

PicanhaEnlarge

Ingredients

1

kg

rump cap

10

g

olive oil

1

l

water

90

g

salt

10

g

sugar

15

 

peppercorns

Preparation method

Serving suggestions

Previous page