Hi Food Tube Brazil the Food Tube in Portuguese, it’s brilliant, we’re in the middle of Summer
in Brazil the Brazilians love barbeque love it’s almost a religion we call it shuhascu
in Portuguese and the most famous beef cut in Brazil is picanha that is the rump cap
fat on I will be serving picanha with another really famous side dish in Brazil that is
farofa farofa is basically made with toasted cassava flour this recipe has butter bacon
eggs red onions black olives but you can put everything that you want it’s tremendously
good to absorb the juices from the beef I’m starting the fire I’m using charcoal today
and if you ask me what’s the perfect temperature my favourite is a temperature that you and
put your hand over the grill and handle it face down for 5 seconds if you can handle
5 seconds the temperature is perfect I will start searing with the fat up why because
I don’t want flames here one of my favourite music is now beautiful isn’t it so it will
be seared for maybe 4-5 minutes and then you rest a little bit let’s start the farofa we
are starting with the bacon searing and lightly frying and after that we are going to remove
the bacon from the pan and use the fat to fry the eggs some salt some pepper and delicious
the eggs are smelling amazing well we remove the eggs and let it rest a little bit before
chopping farofa needs butter, I’m always using unsalted butter the ratio is one part butter
to two and a half parts of toasted cassava flour adding those delicious red onions we’re
gonna make the onions soft and tender and lightly brown time to put the bacon back with
the butter and with the onions let’s shake it a little bit add the flour toasted cassava
flour you can find in Brazil in stores, food stores let’s shake it a little bit let’s add
the fried eggs black olives some salt fresh parsley from our green garden shake it a little
bit and it’s delicious and ready the picanha was seared and rested for maybe 15 minutes
something like that and now I’m portioning on strips two fingers thick so now I’m going
to salt, season with salt a little bit of salt not too much, black pepper, here we are
and let’s grill those beauties brushing with the fat we’re about temperature it’s all about
internal temperature if you want it medium rare, my favourite, the temperature should
be close to 55-57 degrees something like that if you want medium 60-62 something close to
this what I use to do I use to, to remove my steak from the grill when it’s 53-54, why?
Because it’s still cooking outside of the grill in the first seconds so if I remove
53-54 that will be closer 56 in the resting time before cool down ok so resting is really
really really important when you are grilling a steak or meat, meat needs to rest a few
minutes before slice it’s the time the juices return to centre and become really really
tasty delicious and beautiful, the colour becomes beautiful, if you don’t have a thermometre
well you can use your hand this is raw, the same feeling raw, rare, medium, medium well,
well done, it’s the feeling that you have when you touch the beef so it works it’s not
so accurate as the thermometre but works now we are going to let it rest for 3-4 minutes
under the foil to try to keep some of the temperature and after that what I’m looking
for is the medium rare cook it inside yep this is what I was looking for equally cooked
like this ready to eat let’s see what we have here almost, this is Food Tube Brazil thank
you, thank you so much it’s delicious!
in Brazil the Brazilians love barbeque love it’s almost a religion we call it shuhascu
in Portuguese and the most famous beef cut in Brazil is picanha that is the rump cap
fat on I will be serving picanha with another really famous side dish in Brazil that is
farofa farofa is basically made with toasted cassava flour this recipe has butter bacon
eggs red onions black olives but you can put everything that you want it’s tremendously
good to absorb the juices from the beef I’m starting the fire I’m using charcoal today
and if you ask me what’s the perfect temperature my favourite is a temperature that you and
put your hand over the grill and handle it face down for 5 seconds if you can handle
5 seconds the temperature is perfect I will start searing with the fat up why because
I don’t want flames here one of my favourite music is now beautiful isn’t it so it will
be seared for maybe 4-5 minutes and then you rest a little bit let’s start the farofa we
are starting with the bacon searing and lightly frying and after that we are going to remove
the bacon from the pan and use the fat to fry the eggs some salt some pepper and delicious
the eggs are smelling amazing well we remove the eggs and let it rest a little bit before
chopping farofa needs butter, I’m always using unsalted butter the ratio is one part butter
to two and a half parts of toasted cassava flour adding those delicious red onions we’re
gonna make the onions soft and tender and lightly brown time to put the bacon back with
the butter and with the onions let’s shake it a little bit add the flour toasted cassava
flour you can find in Brazil in stores, food stores let’s shake it a little bit let’s add
the fried eggs black olives some salt fresh parsley from our green garden shake it a little
bit and it’s delicious and ready the picanha was seared and rested for maybe 15 minutes
something like that and now I’m portioning on strips two fingers thick so now I’m going
to salt, season with salt a little bit of salt not too much, black pepper, here we are
and let’s grill those beauties brushing with the fat we’re about temperature it’s all about
internal temperature if you want it medium rare, my favourite, the temperature should
be close to 55-57 degrees something like that if you want medium 60-62 something close to
this what I use to do I use to, to remove my steak from the grill when it’s 53-54, why?
Because it’s still cooking outside of the grill in the first seconds so if I remove
53-54 that will be closer 56 in the resting time before cool down ok so resting is really
really really important when you are grilling a steak or meat, meat needs to rest a few
minutes before slice it’s the time the juices return to centre and become really really
tasty delicious and beautiful, the colour becomes beautiful, if you don’t have a thermometre
well you can use your hand this is raw, the same feeling raw, rare, medium, medium well,
well done, it’s the feeling that you have when you touch the beef so it works it’s not
so accurate as the thermometre but works now we are going to let it rest for 3-4 minutes
under the foil to try to keep some of the temperature and after that what I’m looking
for is the medium rare cook it inside yep this is what I was looking for equally cooked
like this ready to eat let’s see what we have here almost, this is Food Tube Brazil thank
you, thank you so much it’s delicious!
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