Main Meals
Picanha espetadas
6 to 8
Easy
10 minutes
20 minutes
“Braaiing meat, fish or chicken on skewers is one of my favourite ways to cook, and Woolies’ picanha rump is one of my go-tos. It’s matured for at least 28 days and is tender and delicious. I’ve sliced it into large pieces and covered them in duck fat before threading onto skewers for the fire.” – Anda Dlepu
Wine/Spirit Pairing
Saronsberg SGM
Ingredients
Method
- 2 x 1.3 kg Woolworths matured picanha beef rump , at room temperature
- 1 t ground white pepper
- 1 t salt
- 100 g Woolworths duck fat
Method
Ingredients
1. Cut the steak into large chop-sized pieces. Season and rub with duck fat. Roll slightly and thread onto metal skewers.
2. Cook over medium coals until done to your liking.
3. Remove from the skewers and allow to rest for 15 minutes, then slice thinly and serve on a board.
Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa
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