Beef picaña is a cut of meat that is located in the lower part of the animal’s back, or upper part of the hip. It is considered one of the most popular cuts and is never lacking in a good barbecue.
Juicy on the inside and crunchy on the outside, the picaña has a white layer of fat that is what gives its characteristic juiciness and it can be simply roasted with grain salt, obtaining a delicious cut that does not need any side dish.
If you still do not know the picaña or want to know more about it, keep reading.
Its name is derived from “picanha” which is a rod used by Brazilians to control cattle, with which they pricked it right in the lower part of the back.
What other names does this cut receive?
The picaña has been more famous in Brazilian gastronomy, but it has spread to other countries with different names.
For example, in Spain it is called rabillo de cadera o culata; in Mexico it is known as pulpa bola o tapa de aguayón; in Panama like punta de palomilla; in Colombia it is called punta de anca; in Puerto Rico as punta cadera; in Uruguay and Argentina it is known as tapa de cuadril; in Venezuela as punta trasera; and in the United States it is given the name of solomillo cap.
Regardless of the name it is given, this is a tender and juicy meat with an unbeatable flavor, perfect to eat on any occasion.
What is picaña beef cut?
Picaña is a lean cut of beef characterized by having less than 10 grams of fat.
Therefore, if you are following a diet, or eat in a balanced way, there is no problem in consuming it.
Picaña is soft with a light layer of fat that makes it juicy, the flavor it has is not easy to overshadow and its cut is semi-square, therefore it can be prepared in different ways.
Where does it come from?
As we have already mentioned, the picaña is located in the lower part of the beef tenderloin or upper part of the hip. To explain it better, the cut called Cuadrada (in spanish), counts from the third vein towards the tip: that is the picaña.
Beef picaña recipes
Here are three recipes that have this cut of meat as the protagonist:
Marinated grilled picaña
Although picaña does taste good without adding a lot of seasoning, marinating it before grilling is a great way to enhance its flavor.
3 garlic cloves
Salt and pepper
Peel the tomatoes and garlic, put them in the blender along with the basil leaves and season with salt, pepper and olive oil. Wait for it to be completely crushed and put in a container.
Cover the meat with the marinade, put a kitchen paper on it and refrigerate for 2 or 3 hours.
On the hot grill, place the meat with the fat layer side down, for about 40 minutes. Although if you like it well cooked you can leave it for a few more minutes.
Flip the meat over and paint with the leftover marinade. When turning, do not prick with the fork because it will lose its characteristic juice.
Remove from heat and cut into 2 to 3-centimeter slices.
Baked picaña with potatoes and bell pepper
Baked picaña with potatoes and pepper is a very simple and easy recipe to make that turns out to be an ideal barbecue for a family gathering.
1 kilogram of picaña
800 grams of potato
500 grams of green pepper
300 grams of red onion
1 tablespoon of salt and pepper
Brown the meat in a skillet to seal.
In a container, place the potatoes, chopped into small pieces, the onion and the paprika in julienne strips, finally, add the picaña.
Add salt, pepper, and a drizzle of olive oil.
Bake for 25 minutes at 160 °.
Let stand 15 minutes and cut it.
Picaña a la Provençal
Now we show you a recipe for you to prepare the beef picaña with a delicious sauce. We assure you that this way you will want to do it many times.
1 kilogram of picaña
2 cloves of garlic
Half an onion
3 tablespoons of chopped parsley
Half a glass of white wine
1 tablespoon thyme
Salt, oil and pepper
Place the picaña in a pan with oil, until golden brown on both sides.
In a pot add the chopped onion, garlic and parsley. Put it on a low heat and stir for a few minutes.
Add the meat and cover with the vegetable broth, include the white wine, thyme, pepper and bay leaf; boil 40 minutes.