PICANHA FROM THE ROTISSERIE

A touch of Brazil... Delicious Picanha from the ROTISSERIE. Boiled beef is not only a braised dish, roasted briefly on a rotisserie it is a real hit...
Servings
4 servings
Prep Time
15 minutes
Cook Time
1 hour
Would you like a touch of Brazil in your own garden? You should definitely try Picanha from the ROTISSERIE! A super simple meat dish that basically consists of only two ingredients. Firstly, the picanha, better known to us as boiled beef, and coarse salt flakes.

The cut of beef or veal is the thinly tapered tip of the tail and adjoins the rump. In Austria, Tafelspitz is a typical dish of Viennese cuisine. The difference to the short-roasted picanha is the method of preparation, because in classic Tafelspitz the meat is braised slowly.

Another difference is the remaining fat cover in the Picanha Cut. In South American cuisine, where the dish originated, the fat cover remains on the tail. In classic boiled beef, it is parried beforehand.
- 1000 Gram of boiled beef/picanha 
- Steak or BBQ salt flakes
1
First cut the picanha into 3-4 pieces of equal thickness, each piece should be about 2-3 fingers wide. Then put the meat on the rotisserie in a U-shape and salt generously.
2
Switch on the Enders Monroe Pro back burner and set it to full power. After a short heating phase, attach the rotisserie together with the Picanha and start the rotisserie motor.
3
After about 20 to 30 minutes, cut the first slices of meat with a sharp knife. Then salt the picanha again and put it back into the grill. Repeat this step little by little until the meat is completely cut off.