Easy cooking

Slow Roasted Picanha with Baby Potatoes

Posted on by bowerystudio
05
Feb

Recipe

This Slow Roasted Picanha with Baby Potatoes is a perfect recipe for special occasions.

  • Prep Time 30 minutes
  • Cook Time 40 minutes
  • Total Time 1 hour 10 minutes
  • Servings 8
  • Author Jennifer Pallian

Ingredients

  • 50 g smoked paprika
  • 10 g chilli powder
  • 10 g ground all-spice
  • 1 chicken bouillon cube
  • 10 g fresh thyme, finely chopped
  • 60 g olive oil
  • 5 g salt
  • 1 kilo picanha beef

For baby potatoes

  • 500 g baby potatoes, skin on, washed
  • 5 g fresh rosemary
  • 5 g fresh thyme, finely chopped
  • 500 g semi-coarse salt
  • 50 g butter
  • 50 g olive oil
  • Salt
  • Pepper

Directions

For the marinade

 

  1. Preheat oven to 120* C (248* F) Fan.
  2. Combine the smoked paprika, chili powder, all-spice, bouillon cube, thyme, olive oil and salt in a bowl.
  3. Add the picanha and rub with mixture to coat. Allow to marinate for 1 hour.
  4. Place a nonstick pan or grill pan over low heat.
  5. Place the meat in the pan, fat side down and cook for about 20 minutes.
  6. Turn up heat and sear the meat on the rest of the sides for 1 minute.
  7. When ready, transfer the meat with fat side up, to a wire rack which is positioned in a pan.
  8. Roast for 1 hour.
  9. Remove from oven and insert a thermometer (if you have one) in the thickest part of the meat. The temperature should read 56*C-58*C (132*F-136*F) for it to be cooked medium. If you want it more well done, roast for a few more minutes.
  10. When ready, remove from oven and allow it to rest for 10 minutes before thinly slicing.

 

For the baby potatoes

  1. Preheat oven to 170* C (338*F) Fan.
  2. Spread a layer of semi-coarse salt in a shallow baking pan.
  3. Spread the potatoes over the salt and roast for 20 minutes, depending on how large or small the potatoes are. They should be easily pierced with a knife.
  4. When ready, remove from oven and cut in half. Set them aside to cool for 10-15 minutes.
  5. Place a nonstick pan over high heat. Spread the potatoes in the pan in one layer, cut side down.
  6. Add the olive oil, spices, thyme, and rosemary.
  7. Cook and mix 2-3 times carefully so that they don’t break up or become mashed together.
  8. When golden, remove from heat. Add the butter and mix to coat.
  9. Picanha is best served with freshly ground pepper, flower of salt, extra virgin olive oil, and baby potatoes.

Try our Picanha now

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