braai the perfect PICANHA


Serves 3 to 4 People per kg


Cooking Method:


Score the fat layer down to the meat in 2cm criss-cross squares. Season all over with salt and Pepper.


Braai fat side down on low to medium coals for 10 Mins. Be very careful of flames from the rendering fat.


Then turn meat side down on indirect heat, close the lid and cook at a medium temperature (180 DegC) for a further 25 to 35 mins or until you reach an internal meat temperature of 53 DegC for Rare, 56 DegC for Medium Rare. Let rest for 10 Mins.


Carve thin slices against the grain. Season with additional salt and a squeeze of lemon if so desired.



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