Maintenant en lecture: Wagyu beef picanha with black garlic, dry marinade and caramelized butter with maple syrup

Wagyu beef picanha with black garlic, dry marinade and caramelized butter with maple syrup

Picanha is a popular cut of beef in Brazil, known for its rich flavor and tenderness. It comes from the upper part of the animal's rump, just above the rump steak. This cut is characterized by its layer of fat which, when cooked, gives the meat an unmistakable flavor.

Wagyu beef is a breed of beef originating in Japan, famous for its exceptional marbling. This marbling is due to the even distribution of intramuscular fat, which gives the meat an incredibly tender and juicy texture.

Dry marinating is a technique that involves rubbing spices directly onto the meat. In this recipe, we use a black garlic BBQ dry marinade to enhance the flavor of the Picanha.

Black garlic is a type of caramelized garlic, which has been fermented at high temperatures. It has a sweet and complex flavor, with hints of licorice, balsamic and maple syrup.

Ingredients :

Instructions :

  1. Start by preparing the Picanha. Generously apply the black garlic BBQ marinade on the top and bottom of the meat.
  2. Prepare the butter injection. Blend the butter and black garlic in a blender until smooth. If you want, you can add a little rum or bourbon for more flavor.
  3. Inject the butter mixture into the Picanha in several places to ensure even flavor distribution.
  4. Prepare the black garlic butter. Melt the butter and add the black garlic. Let simmer until the garlic is caramelized.
  5. Apply the black garlic butter on top of the Picanha. Add caramelized black garlic cloves to maple syrup for a finishing touch.
  6. Cook the Picanha to your liking. Serve hot and enjoy!
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