Butter Picanha with Potatoes

  • Yield: 25
  • Servings: 15
  • Prep Time: 10m
  • Cook Time: 2:10 h
  • Ready In: 2:20 h
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Butter Picanha

Picanha with butter is a cut of meat typical of Brazilian cuisine, corresponding to the "codon of beef" or "tip of beef". It is a cut with a maximum weight of 1 kg, triangular in shape.

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  • 1 kg of picanha
  • 250 g of butter if you prefer vegetable butter
  • 10 cloves of garlic
  • 1 teaspoon of peppercorns - optional
  • Coarse salt
  • 1 kg of yellow potato paste


Step 1

Lightly crush the garlic and mix with the pepper and salt.

Step 2

Take the picanha, make light holes with the knife and cover completely with the preparation of step 1

Step 3

Introduce in a narrow form with aluminum foil and cook for 30 minutes at 200 degrees with the fat part upwards

Step 4

After that remove the aluminum foil, turn the picanha on the other side and sprinkle with the butter and put the potatoes cut into slices or cubes to your preference.

Step 5

Turn the picanha two more times for almost 30 minutes each until it is well fried in butter.

Step 6

Cut the picanha into slices and cook for another 5 minutes more and serve.

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