Stuffed Rump Cap

Name: Stuffed Rump Cap (Picanha Recheada)
Cuisine: Brazilian
Ingredients: 3 lb 5 oz (1.5 kg) rump cap (whole); ¼ oz (10 g) ground smokey paprika; 2 pieces of palm heart (about 4 in/10 cm long); 1¾ oz (50 g) bacon slices, chopped; 1 tablespoon Italian (flat-leaf) parsley chopped; 1¾ oz (50 g) shredded parmesan cheese; 10 green olives, pitted & sliced; ½ small brown onion, diced; 1 garlic clove, chopped; rock salt

Picanha Recheada

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Braza

By Andre Felicio

Published 2016

About

Part of our “Special Group Churrasco Menu” at BRAZA, this is a recipe where you can definitely create your own variations and play about with it. In Brazil, people stuff rump caps with all sorts of ingredients, including other types of meat, like sausages and chicken. In this version, I use bacon.

Ingredients

3 lb 5 oz (1.5 kg) rump cap (whole)
¼

Americas
Brazil
Main course
Gluten-free

Method

Preheat the barbecue grill to medium.

With a sharp knife, make a hole on the thickest part of the picanha. Be careful not to make any unnecessary holes.

Rub the smokey paprika all over the meat, including the inside of the hole. Put the pieces of palm heart inside so that they cover the length of the hole.

Mix all the remaining ingredients in a bowl, except the rock salt