Picanha with Cabbage and Cinnamon

Name: Picanha with Cabbage and Cinnamon
Yield: 8
Ingredients: 1 large picanha; 1 cabbage strips; 2 tablespoons of cinnamon powder; 1 tablespoon of red pepper flakes; 8 cloves of garlic minced; 1 chopped onion; 1 diced bell pepper; 1 tablespoon of fresh herbs chopped; 1 liter of milk; 8 slices of bacon; 1/2 cup of cubed bacon; Coarse salt to taste

1
1 large picanha
2
1 cabbage strips
3
2 tablespoons of cinnamon powder
4
1 tablespoon of red pepper flakes
5
8 cloves of garlic minced
6
1 chopped onion
7
1 diced bell pepper
8
1 tablespoon of fresh herbs chopped
9
1 liter of milk
10
8 slices of bacon
11
1/2 cup of cubed bacon
12
Coarse salt to taste

Ingredients

1
1 large picanha
2
1 cabbage strips
3
2 tablespoons of cinnamon powder
4
1 tablespoon of red pepper flakes
5
8 cloves of garlic minced
6
1 chopped onion
7
1 diced bell pepper
8
1 tablespoon of fresh herbs chopped
9
1 liter of milk
10
8 slices of bacon
11
1/2 cup of cubed bacon
12
Coarse salt to taste

Directions

1
Make a cut in the meat's tender part and reserve
2
Mix together the red pepper, garlic, onion, bell pepper, and herbs
3
Temper the cabbage with this mixture and place it in the picanha opening
4
Reserve the rest of the cabbage in the refrigerator
5
Close the meat with toothpicks and transfer it to a refrigerator
6
Baste with milk and let it sit in the refrigerator for ten hours
7
Drain the milk and season the entire meat with salt, sprinkle with cinnamon, and place the bacon slices on top of the meat
8
Cover with aluminum foil and bake in a medium oven preheated for approximately 30 minutes
9
Remove the foil and bake to your desired level: undercooked, cooked through, or overcooked
10
Crisp the cubed bacon in its own fat and combine with the reserved cabbage
11
Mix well and serve with the meat.