Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
Now that a decent oven costs less than RMB1000 on Taobao, aspiring chefs have little excuse for avoiding the roasts, bakes and cakes that many us left on the other side of the ocean. This month we’re bringing you a Brazilian recipe so simple, your hardest task will be tracking down the ingredients, in particular the picanha, or rump cover. It can be a rather hard-to-find cut of meat, though we’ve heard rumors Metro stocks them.
Watch our video below to see exactly how chef Mattias Riccardo Bregoli massages the meat fit for a feast.
Ingredients: (serves two to three)
1 kilogram of picanha (rump cover)
Paprika powder
Chili powder
6 cloves of crushed garlic
1 sliced red onion
Paprika powder
Chili powder
Black pepper
Sea salt
Extra virgin olive oil
Preparation:
1. Make incisions across the whole picanha a few centimeters apart in a crisscross fashion.
2. Lightly sprinkle the picanha with the powdered ingredients, salt and black pepper before applying a tablespoon of extra virgin olive oil over the surface and massaging it in. Repeat the process for the other side.
4. Place the picanha in a small pan, with the red onion and garlic beneath it and above it.
5. Place the pan in the refrigerator and allow the picanha to marinate for 24 hours.
6. Remove the picanha from the pan, separating it from the garlic and onions.
7. Preheat a nonstick grill pan before grilling the picanha on all sides, reaching a solid brown color.
8. Place the picanha in an oven set at 180 degrees Celsius for 20 minutes per kilogram.
9. Remove the picanha from the oven and allow it to rest for 10 minutes before serving.
This recipe is courtesy Executive Chef Mattias Riccardo Bregoli at Shark in Futian.
[Images by Shumin Li]
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