Thursday, June 21 2012, 11:41 AM MDT
Provolone and Spinach Stuff Picanha
One of City Creek's Hot New Restaurants! Texas De Brazil stops by to skewer up a recipe for Spinach and Provolone Stuff Picanha.
Spinach and Provolone Stuff Picanha
As Aired On June 21, 2012
Recipe Courtesy of Texas De Brazil
1 large beef Cullote (top sirloin cap) fat on, about 4 lb
1 ½ cup of shredded provolone
3 cups of chopped spinach
2 table spoons of beef base
Black pepper and salt to taste
1.) Sauté the spinach in a table spoon of vegetable oil, season with salt and pepper; reserve and let cool.
2.) Preheat the oven to 300 degrees.
3.) Trim the fat from picanha to leave only 1/2” of fat, the cap of fat should cover the entire cut of meat.
4.) Make a cut on the side of the meat to form a pocket, mix the cold spinach and cheese and fill this pocket. Close the opening with a bamboo skewer.
5.) Season the meat generously with salt, top and bottom.
6.) Mix the beef paste and oil together and rub the meat with the mixture. Transfer the meat to a roast pan.
7.) Cook the meat at 300 degrees for about 30 minutes in the middle rack then raise the temperature to 450 degrees for 5 more minutes to brown the crust. Remove from oven and let rest for 15 minutes before serving it.
(Copyright 2012 Sinclair Broadcasting Group.)