Whole Roasted Picahna
Roasted a whole Picahna and it was AWESOME! we wanted Prime Rib, but all I had was this Picahna so I said, ill make prime Picahna! The rest is history.
RECIPE:
Whole Picahna (mine was 1..5 lbs)
3 Tbs Ground Pimento Blend (Or a medium grind black pepper)
3 Tbs Salt
1 Tbs Garlic Powder
DIRECTIONS:
Preheat Oven to 275 degrees (F), you’ll cook the Picahna for 45 min @ this temp.
While preheating, pat the whole Picahna dry with towel and place on wire rack over pan.
Add your dry ingredients together to create your Picahna dry rub.( I have used a pimento blend that Travis Brough back from Brazil. There’s a pic below the directions). If you don’t have pimento seeds whole, just medium grind some whole black pepper, that’ll work just fine..
Rub Picahna down with extra virgin olive oil, then evenly spread your dry rub over your roast.
Place in preheated oven for 45 minutes. You’re looking for an internal temp of 110/115F. (You want to add on some time if you have a larger cut of meat….or take some time away if you have a smaller cut.)
After 45 minutes, remove from your oven and place a foil tent over top like some Area 51 aficionado.
Turn oven on broil and let preheat for 5 minutes.
Remove foil hat, and place back in the oven…roughly 10 inches from the fire.
Let the crust form in the oven for 7 minutes, or until it looks just right. Don’t step away for too long, this can happen quickly!!
Remove from oven and let rest for 10 minutes.
Slice AGAINST THE GRAIN when cutting. (Slice along the grain if you hate your guests.)
For serving, I did make a horseradish sauce to pour on top, along with some brazilian rice and beans!
Super yummy, would roast again.
Pimento Blend from Brazil
whole Picahna with dry rub on a roasting rack. This allows for air flow underneath the roast for a more even cook.
Picahna with horseradish sauce. YUM