VEAL PICAÑA: WHAT IT IS AND THE BEST RECIPES

The beef picaña is a dish that we can easily enjoy in most restaurants that serve meat. It is delicious, juicy, tender meat... But do you really know what meat picaña is? Is it called that in all the places where you eat? How is it cooked?

WHAT IS BEEF PICAÑA?

First of all, the beef picanha (picanha) originates from Brazil. Do you know why it was given that name? Its origin is in grazing, when the shepherds gave the cow with a kind of iron stick, known as a cane, a little tap on the back of the hip, to speed up the pace. Depending on the country it is known in one way or another. In Argentina, for example, it is called rump tapa . In Spain the correct name is veal tapilla. However, over the years it has been adapted and, currently, in Spain we call it by its original name: veal picaña.

WHAT PART OF THE ANIMAL IS THE VEAL PICAÑA?

Picaña meat is found in the upper part of the hip, divided by the dorsal spine. That is, it is divided in two, obtaining two picañas from a single cow: one left and one right. Triangular in shape, it is surrounded by a thin layer of fat, which gives it that delicious juiciness. It is so tender that some even call it “the second tenderloin”. This soft meat is of excellent quality, and highly appreciated by meat lovers.

PROPERTIES OF THE BEEF PICAÑA:

It can be cooked as you wish, since, due to its superb quality, it adapts to any type of cooking. It is quite a delicacy. We all love it, but is it good to include it in our diet? How often should you eat? What properties does it have?

- Veal picaña contains myoglobin, which is the protein that gives it that reddish hue, as well as iron.

- It is rich in vitamin B12, an essential vitamin for the health of blood and neurons. In adults, the recommended daily amount of B12 is 2.6 mcg.

- Of course, it provides the body with a very high amount of proteins.

- Contains zinc, iron and other nutrients that help strengthen the immune system. That is, they contribute to the strengthening of brain muscles .

SHOULD WE INCLUDE BEEF PICAÑA IN OUR DIET?

As we all know, a good diet is the foundation of our health. In the case of athletes, nutrition becomes even more important. A balanced diet translates into an improvement in physical performance . Proteins are vital in the menu of those who do sports, and meat is the product that provides the most protein. However, there are meats that are more suitable than others, since each one has different properties. The ideal ones for athletes must contain the highest level of protein and the minimum in fat, as is the case with turkey, rabbit or chicken.

In the case of beef picaña, it provides a very high level of protein, but it also has high levels of fat. It is great to include it in the diet, but the ideal is not to abuse it, take it in moderation, prioritizing turkey, rabbit and chicken meat.

THE 3 BEST BEEF PICAÑA RECIPES:

Now we are going to show you how we like to prepare picaña. We have included recipes made with different ways of cooking, for all tastes. These are our favorite recipes, your mouth will water.

1. GRILLED PICAÑA

• Difficulty: easy
• Time: 1h 30 min
• Ingredients: picaña, coarse salt

We start with our great favourite, picaña cooked on the grill. Before cooking it, remove the layer of fat. Avoid pricking it with the fork, or it will lose its natural juice. Ideally, cook it over high heat for about 25 minutes, first for the part that does not have fat. When it has cooked, lower the heat, turn it over, and let it cook for about an hour. A tip: add salt every 15 minutes (if it's better Maldon salt). Try it, you will lick your fingers.

2. PICAÑA IN THE OVEN WITH POTATOES AND PEPPERS

• Difficulty: easy
• Time: 55 min
• Ingredients: picaña, potato, onion, green pepper, salt and pepper

A healthier way to cook picaña is in the oven. The result is delicious, and it is a more comfortable method. To do it, you do not need to remove the layer of fat. Start by browning the piece a little in the pan, just seal it. Meanwhile, peel and dice some potatoes and place them on a platter, along with julienned onion and diced green peppers. Add the meat on top, season it to your liking (we simply add salt and pepper), drizzle with olive oil and put it in the oven. At 20 minutes turn it over, and 20 minutes later, it's ready! Let it rest for 10 minutes, and it will be perfect for cutting.

3. PICAÑA ALLA PROVENCAL

• Difficulty:
• Total time: 45 min
• Ingredients: picaña, garlic, parsley, onion, white wine, vegetable or meat broth, oil, salt, pepper (or other spices).

This recipe is cooked in a pot. It may seem complicated, but it is quite simple. Start by sealing the picaña in a pot over high heat with a small splash of oil. Cover the pot and let it cook for about 3 or 4 minutes. Turn it over with a pair of tongs, so as not to poke it. Once golden, take it out and reserve it. Add the chopped onion to the pot and, when transparent, the garlic and parsley. After 2 minutes, add a splash of wine. Once it has evaporated, introduce the meat again and add broth to cover it. Add thyme, bay leaf, pepper and salt. Once it boils, lower the heat to a minimum and let it cook for another half hour. Then it will be ready to cut into slices and serve. The result is a very tasty meat.

THE BEST RESTAURANTS IN MADRID TO EAT A CHAMPIONSHIP PICAÑA

But if you are clumsy with fires and cooking is not your thing, there are many restaurants that will serve you a delicious picaña. We are going to recommend our favorites in Madrid. This is our list of the three best places to enjoy a good plate of picaña.

1. VILA BRASIL – CHURRASCARIA & BAR

C/ Puenteeareas, 1, 28002, Madrid

This restaurant, in the Chamartín area, is undoubtedly our favorite place to taste a plate of picaña. It is a restaurant of Brazilian food, the products are of the best quality, and the value for money is unbeatable. They offer tasting menus with different meats. Book now: here you will have the best picaña in Madrid.

2. THE COW AND THE ORCHARD

C/ de Recoletos, 7, 28001, Madrid

It stands out for its seasonal meat and vegetable dishes. Here you will enjoy excellent meats. They are all terrifying, but of course the one you cannot miss is the grilled beef picaña, with chimichurri sauce. As for the value for money, it is a success. The picaña ration does not touch 20 euros.

3.GAUCHO FLAVOR

C/ Orense, 83, 28020 Madrid

In financial Madrid, there is this Brazilian restaurant with irresistible dishes, among them its picaña, although they also offer other really appetizing dishes. In addition, you can choose between ordering menu or rodizio, a great option to try different meats. Don't leave without ordering one of their famous caipirinhas!

We hope that now that you know in detail what picaña meat is, you will be encouraged to cook it. It does not give work and it is a meal with which it is very easy to succeed. Everyone will love it!

QUESTIONS AND ANSWERS

• WHAT CUT OF MEAT IS PICAÑA?

The picaña cut is in the upper part of the rear hip, the flap . It is divided by the dorsal spine, so when you cut it you get two spikes, one left and one right.

• WHAT DO WE CALL THE PICAÑA IN SPAIN?

In Spain we already call this meat picaña, the more correct name used before was “veal tapilla”.

• HOW MUCH DOES THE PICAÑA COST?

The price of Galician beef picaña in a butcher shop is usually around €20/kg.

• HOW TO MAKE GRILLED PICAÑA?

Cooking picaña on the grill is very simple. You just have to remove the layer of fat, place the piece on the grill and let it cook for 25 minutes on the part that does not have fat. Then, turn it over, lower the heat and let it cook for another hour. And of course, go adding salt every 15 min (if it's better maldon).

• WHY IS IT CALLED PICAÑA?

It is called picaña because the shepherds gave the cows a touch with a kind of rod (cane) in the upper part of the hip to speed up their pace.

• HOW TO GET JUICY IN PICAÑA?

Picaña is a fairly tender meat and it is not difficult to make it juicy. However, there are several important factors that can enhance its juiciness an extra. First of all, you should never pierce the meat, so that it keeps all its juices. Another mistake that many people do wrong is, as soon as it has been cooked, running to cut it. MISTAKE! When it's cooked, let it rest for ten more minutes. In this way the juices will be more concentrated.

• WHAT DO ARGENTINES CALL THE PICAÑA?

In Argentina, the name used to refer to picaña meat is tapa de cuadril.