You may have noticed that the World Cup 2014 will soon be upon us. And thus, hours of TV is being dedicated to that faraway land with its exotic climes, culture and Braziliant food. Wanna join in? I am.
A big part aspect of Brazilian cuisine is party food, sharing food – and beef. Loads and loads of amazing, succulent, charred and super-seasoned beef.
One of the great cuts of said beef is the Picanha – or Rump Cap, as we call it over here. This is a bootiful piece of meat. Lean and succulent, toothsome yet tender. It is perfect for chucking on the barbecue.
Unfortunately, I don’t have a barbecue, but I do have a griddle pan that I can put on my hob to create (nearly) the same experience.
I was inspired to write this post after the spice guys, Schwartz, send me a packet of their new Brazilian BBQ marinade mix. It only costs £1.09 so it could hardly be classed as bribery but – as I’ve said many times before – I only review what I believe is worth recommending. There’s no point slagging off something I hate for a few clicks, even if I have been given it for free.
And I like this spice mixture very much. It has the effect of tenderising the beef, parting a smokey flavour and because it contains sugar – yes, let’s be honest, it contains sugar – of caramelising the exterior to enhance the char with a sweetness.
I thought it was delicious. So did my wife. And when she’s happy, I get to go out to the pub more often.
The recipe is very simple because it’s on the packet I was sent. But simple can be very, very effective. I may have used this pun earlier. I did, in fact. But I’m going to use it again: it’s Braziliant.
1 packet Schwartz Grill Mates Brazilian BBQ marinade mix
2 tbsp white wine vinegar
1 tbsp sunflower oil
500g Picanha or rump steak
1. If you have a barbecue, bully for you. Heat it up and get going on the marinade. If you have a griddle, great. Do the same and get going on the marinade. To which…in a bowl, mix the spice powder with the oil and vinegar. Set aside.
2. Cut the beef into 3cm cubes and add to the spice marinade. This will both tenderise and flavour the meat. Set aside for 20 mins, or more.
3. When your barbecue or griddle is very hot, thread the beef cubes onto skewers and sear on the heat for 3 mins, then turn over and cook for a further 3 mins. Don’t overcook.
4. And that’s it!
5. Serve with spicy coleslaw, cherry tomatoes, fresh coriander leaves and wraps or naan bread.
Looking back, what I should have done was made a chimichurri dressing to go with this, but hey, I’m a housedad, not Heston Blumenthal, so you’ll have to live with my failings.