beef
Biltong-cured picanha
I was introduced to picanha by my Portuguese butcher, who describes it as the rump cap or top part of the loin. It is a lovely whole meat cut with a thick layer of fat on the outside and very little marbling. The Spanish version, tapa de quadril, is sliced. Rump steak, topside, silverside or aitchbone can also be used for this recipe, and I have used gemsbok, kudu and eland meat.
Serves 6–8
Preparation time 15 minutes plus 3½ days’ marinating, curing and drying
Cooking time 20–35 minutes, to taste
YOU NEED
• 2 kg picanha
FOR THE MARINADE
• 10 tablespoons (150 ml) Worcestershire sauce
• 3 tablespoons (45 ml) balsamic vinegar
• 3 tablespoons (45 ml) olive oil
FOR THE DRY-CURING MIX
• ¼ cup (60 ml) whole coriander seeds, toasted
• ¼ cup (60 ml) sumac
• ½ cup (125 ml or 100 g) soft dark-brown sugar
• ¼ cup (60 ml or 50 g) medium coarse salt
• 2 tablespoons (30 ml) smoked paprika
• 1 tablespoon (15 ml) bicarbonate of soda
• 2 teaspoons (10 ml) garlic powder
• 2 tablespoons (30 ml) coarsely ground black pepper
THIS IS HOW
Day 1 Combine all the marinade ingredients in a ceramic or glass bowl. Place the meat in the marinade, cover the bowl, place it in the fridge and allow the meat to marinate for 6 hours. Turn the meat and leave in the fridge for another 6 hours. Keep it covered.
Days 2 & 3 Combine all the ingredients for the dry-curing mix. Remove the meat from the fridge and let it drip-dry in a colander for 1 hour. Roll the meat in the curing mix. Wrap the meat tightly in clingwrap and allow it to cure in the fridge for 48 hours. (If possible, vacuum-pack the meat.)
Remove the meat from the wrapping or plastic packaging and leave, uncovered, in the fridge for 12 hours to dry out. Turn it after 6 hours.
