Brazilian-inspired mini roasting picanha joints with summer vegetables

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This Brazilian BBQ recipe is a great way to spice up your great British garden party...

Brazilian-inspired mini roasting picanha joints with summer vegetables
This traditional Brazilian cut of meat is normally referred to as the top sirloin cap in Blighty. Ask your butcher if you can't seem to find it in your local supermarket. If all else fails use lean cuts of beef and follow the recipe as normal or swap to tasty mini-lamb roasting joints. Whatever meat you choose to use, you'll have a delicious mix of paprika and honey with a hearty selection of thyme, fennel, onions and spuds...

Mini Roasting Picanha Joints with Summer Vegetables

Serves: 4

INGREDIENTS

  • 4 x 150-200g/5-7oz mini roasting picanha joints (also known as top sirloin, rump cover or rump cap)
  • 10ml/2tsp ground paprika
  • 15ml/1tbsp runny honey or maple syrup
  • Salt and freshly milled black pepper
  • 375g/12oz salad potatoes, e.g Charlotte, halved, cooked, drained and cooled
  • 2 red onions, peeled and cut into wedges
  • 2 fennel bulbs, cut into small wedges
  • 45ml/3tbsp rapeseed or olive oil
  • 60ml/4tbsp fresh thyme leaves

METHOD

In a small bowl mix together the paprika, honey or maple syrup, 15ml/1tbsp oil and seasoning to form a paste.

Preheat the oven to Gas mark 5, 190°C, 375°F.

In a large roasting tin, gently mix together the potatoes, onions, fennel, oil and thyme. Season.

Brush the picanha portions with the paprika paste and position on top of the vegetables.

Roast for 25-30 minutes until the beef and vegetables are cooked. From time to time during cooking shake the pan.

Serve the beef with the vegetables and crusty bread.

Tip: This recipe works well with mini lamb roasting joints too.


PREP TIME

20 mins

COOK TIME

25-30 mins



Will you be giving this South American treat a try?

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