Picanha
One piece of picanha (1.5 kg)
One tablespoon of coarse salt
One tablespoon of cure salt (see note at the right)
Mushroom Gravy
Two tablespoons of butter
One chopped onion
400g of shimeji mushrooms
One-third cup of flour
One-half cup of soy sauce
One-third cup of vinegar
One cup of beef broth
One tablespoon of cornstarch
Salt to taste
Picanha
One piece of picanha (1.5 kg)
One tablespoon of coarse salt
One tablespoon of cure salt (see note at the right)
Mushroom Gravy
Two tablespoons of butter
One chopped onion
400g of shimeji mushrooms
One-third cup of flour
One-half cup of soy sauce
One-third cup of vinegar
One cup of beef broth
One tablespoon of cornstarch
Salt to taste
Picanha
1
Remove the excess fat from the picanha, leaving a 1 cm layer
Pass both types of salt over the meat and place it in a covered bowl
Leave it in the refrigerator for two days
2
Preheat the oven to high temperature
Remove any remaining salt from the picanha and pat it dry with paper towels
Place the meat in an oven-safe dish with the fat side down
Bake for 30 minutes, then flip the picanha
Bake for another 30 minutes or until browned
Mushroom Gravy
1
In a medium skillet, melt the butter and sauté the onion over medium heat until it starts to caramelize
Add the cleaned mushrooms and cook for three minutes, stirring occasionally
Remove from heat and reserve
2
In the same skillet, add the flour and cook over medium heat until caramelized
Gradually add the soy sauce, whisking constantly
Add the vinegar and stir
Cook for 10 more minutes or until thickened
3
Combine the beef broth and cornstarch and whisk until smooth
Cook for another 10 minutes or until the gravy thickens
Remove from heat and add the reserved mushrooms
Serve with the picanha.
