🛒 Ingredients
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Dry-aged picanha (rump cap)
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Onion
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Carrots
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Celery
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Bay leaves
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Sea salt
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Black pepper
⏱ Step 1: Prepare the Broth Base
Chop the onion, carrots, and celery into large pieces.
Add them into a large pot with enough water to fully cover the picanha.
Throw in the bay leaves and bring the water to a boil over high heat.
🍖 Step 2: Slow Cook the Picanha
Reduce heat to low so the broth gently simmers.
Carefully place the dry-aged picanha into the pot.
Let it cook slowly for about 2 hours, until the meat becomes tender and easily pierced with a fork.
Once done, carefully remove the picanha from the pot.
🔪 Step 3: Slice and Season
Place the cooked picanha on a cutting board.
Let it rest for a few minutes to keep the juices inside.
Slice the beef against the grain into serving pieces.
Finish with a light sprinkle of sea salt and freshly ground black pepper before serving.
💡 Pro Tips
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Dry-aged beef has rich flavor — avoid heavy seasoning; salt and pepper are enough.
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Simmer gently — boiling too hard makes meat dry.
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Always slice against the grain for maximum tenderness.
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Resting the meat before slicing helps keep it juicy.