Discover how to prepare an exquisite baked beef picaña, a tender meat full of flavor that impresses with its juiciness and perfect texture.
The recipe is simple and allows highlighting the natural flavor of the meat, seasoned with basic ingredients such as salt, pepper, rosemary, thyme, and a touch of whole mustard seeds.
Ideal for a family meal or gathering with friends, the picaña, sliced against the grain, is served at the right point to maintain its juiciness.
The preparation includes searing in a skillet and finishing in the oven, accompanied by chopped potatoes cooked in the same dish for extra flavor. The key is not to overcook and to let it rest before slicing, resulting in tender, flavorful meat.
Baked Beef Picaña
Ingredients
2 kilograms of Picaña beef
1 tablespoon of Coarse salt
1 teaspoon of Whole peppercorns
1 teaspoon of Whole mustard seeds
1 Rosemary sprig
1 Thyme sprig
5 Potatoes
100 milliliters of Olive oil
Preparation
Step 1 : To start, the meat should be taken out of the refrigerator at least one hour earlier so it reaches a temperature closer to room temperature.
Step 2 : Once this time has passed, it is recommended to gently pat it dry with kitchen paper.
Step 3 : Next, season the meat by rubbing it with coarse salt and whole peppercorns, complemented by whole mustard seeds to enhance the flavor.
Step 4 : It is advisable to add a few sprigs of rosemary and thyme to aromatize during this process.
Step 5 : Meanwhile, peel, wash, and cut the potatoes into large chunks, reserving them for later.
Step 6 : Preheat the oven to 180°C, with heat both on the top and bottom.
Step 7 : Heat oil in a skillet and sear the meat on both sides over high heat for several minutes until it turns golden.
Step 8 : Then, transfer the meat to a baking dish, placing it in the center.
Step 9 : Distribute the potatoes around and drizzle with a bit of the oil used to sear the meat to add flavor.
Step 10 : Bake everything for about 40 minutes, or until the meat reaches the desired doneness and the potatoes are well cooked.
Step 11 : Once out of the oven, it is important to let the meat rest for five to ten minutes to allow the juices to redistribute before slicing.
Step 12 : To serve, cut into pieces approximately one centimeter thick, against the grain, and present with the potatoes and the juices or sauce remaining in the dish.
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