BBQ with Spanish Extra Virgin Olive Oil: Picanha at its Best
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BBQ with Spanish Extra Virgin Olive Oil: Picanha at its Best
After a wet spring, summer is finally in full swing in the Netherlands. There is no better time to barbecue with friends and/or family, where
I often get asked how olive oil can be used during a barbecue, so in this blog I want to give some examples of how you can use extra virgin olive oil, both in baking and for side dishes.
Jersey Picanha
In preparation I went to ONS Biologische Slager for a nice piece
Picanha is the tail piece of the cow and is very popular in Portugal and Brazil, among other places. The tail piece is the triangular part at the end of the cow's flat buttock. Because the Picanha is a large part
I am a big fan of sous vide cooking because of the ease and consistent results. In the preparation of the
For this dish you need for 3 to 4 people:
- Picanha from 1kg to 1.2kg
-
Olive oil Olive oil for frying. Of course my friends have the best olive oil in the house; a 5 liter can of Oro de Genave with which you can fill your own bottle but the small bottleolive oil Oro de Genave can also be used.
Preparation:
- For the best result I sprinkled the Picanha with salt a day in advance (about 12 hours) to get an osmosis effect. Because the salt soaks into the meat, moisture is extracted, which will make the meat more tender.
- Early in the morning I started the sous-vide preparation. The meat was of course already well salted, so I sprinkled the meat with pepper. Then I put the meat in a vacuum bag and vacuumed it.
- Online I came across a preparation method where the temperature was prepared at 39.5 degrees for the first hour, then at 49.5 for one hour and then at 53 degrees for six hours. This would achieve a warm aging effect and activate enzymes that would ensure a tender piece of meat. That worked out very well in the end!
- After preparing the sous-vide, I let the meat cool down and then took it to friends.
- Once arrived the
BBQ already well prepared and taken care of in part on theBBQ where there was coal and a part without, so that indirect heating can be provided later. -
Opened the sous-vide bags, inserted a core thermometer into the Picanha and then smeared the meat part of the Picanha with
biological Oro de Genave and started to put the meat on the fat part on the grill. After the fat part got a nice brown grill color we grilled the meat part.extra virginolive oil
- After searing the Picanha, we placed the meat above the part without coals and slowly waited until the core temperature was around 54 degrees.
- When the core temperature was 54 degrees we removed the meat from the
BBQ pulled and let rest for about 10 minutes under aluminum foil. Secretly cut off a piece too early, but quickly came to the conclusion that it is really worth the wait. - After 10 minutes you can cut the meat and enjoy!
As a side dish we had homemade chimichurri, for which I still have to ask for the recipe, but in any case it contained
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