Picanha Roast

 


Picanha Roast

Ingredients

1 (3- to 3 1/2-pound) picanha (coulotte) roast

1/2 cup red wine vinegar

1 tablespoon plus 1 teaspoon granulated sugar

2 tablespoons pink peppercorns

1/2 cup (4 ounces) unsalted butter

5 dried red Chinese chiles

1 fresh bay leaf, cut in half crosswise

1/2 teaspoon minced fresh rosemary plus 1 rosemary sprig

1 1/2 tablespoons red vermouth

1 tablespoons fine sea salt, divided

1/4 teaspoon Worcestershire sauce

1 teaspoon black pepper

Flaky sea salt, for garnish

Directions

Trim off any silver skin that might be clinging to the underside of the picanha roast. Trim off any mottled or soft fat, leaving at least a 1/2- to 3/4-inch-thick fat cap. Lightly score the fat, creating a 1/2-inch-wide crosshatch pattern. Set aside at room temperature until ready to use, about 30 minutes.

Stir together vinegar and sugar in a small saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until reduced to about 5 teaspoons and thickened into a light syrup, 6 to 8 minutes. Remove from heat, and set aside.

Toast pink peppercorns in a small skillet over low, stirring occasionally, until fragrant, about 1 minute and 30 seconds. Transfer peppercorns to a mortar, and crush using a pestle. Set aside. Return skillet to heat over medium-high, and add butter, dried chiles, and bay leaf. Cook, swirling skillet, until butter foams and begins to turn brown, about 4 minutes. Stir to incorporate solids at bottom of skillet, and remove from heat. Add minced rosemary, rosemary sprig, and crushed pink peppercorns. Let steep 10 minutes; remove and discard bay leaf, chiles, and rosemary sprig. Stir in vermouth, 1/2 teaspoon fine sea salt, Worcestershire, and 4 teaspoons reserved vinegar reduction. Set aside.

Preheat oven to 350°F. Heat a 14-inch cast-iron skillet over medium-high. Sprinkle picanha with black pepper and remaining 2 1/2 teaspoons fine sea salt. Place roast, fat cap down, in hot skillet. Cook over medium-high until fat develops a dark golden brown crust, 6 to 8 minutes. Flip roast, and cook until browned on all sides, about 5 minutes. Transfer skillet to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers between 118°F and 125°F for medium-rare, 35 to 45 minutes. Transfer roast to a cutting board; let rest, uncovered, 20 minutes. (The temperature will rise to 125°F to 130°F as it rests.)

Rewarm pink peppercorn butter in a skillet over medium-low until liquefied and warm, about 1 minute. Cut picanha against the grain into thin slices, and arrange on a platter. Garnish with flaky sea salt, and spoon peppercorn butter over and around meat. Serve remaining sauce alongside.

 

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