Good afternoon,
Our fridge is full of fresh Sussex Wagyu & Sussex Angus beef this week. We have steaks, brisket & rump cuts - all delicious cooked in the kitchen, but even better grilled over flames & enjoyed al fresco in the sunshine.
If you fancy enjoying the BBQ weather but don’t want the fuss of cleaning your own grill, you will be pleased to know the 3Bros are back at Trenchmore tomorrow & serving their mouthwateringly delicious burgers.
Check out the full menu and pre-order here.
Picanha with chimichurri sauce
When we have it available, we ask our butcher to seam cut our rump into four muscles - picanha, tri-tip, rump heart & rump fillet.
They’re all great cuts, but my personal favourite is the picanha - also known as the rump cap. It’s one of the preferred beef joints of Brazil but less commonly cooked here, and one that I thoroughly recommend. It’s flavourful & tender, protected by a thick layer of fat which bastes the joint whilst it cooks.
Like the other 3 rump cuts, it can be steaked or grilled as a whole muscle & sliced before serving.
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For the chimichurri sauce, simply mix & let sit for a while before serving -
big bunch of flat leaf parsley, chopped
small bunch of coriander, chopped
small handful of oregano, chopped
2 garlic cloves, finely chopped
red jalapeno chilli finely chopped
shallot finely chopped
120ml red wine vinegar
180ml olive oil
1 tsp salt
For the picanha -
Remove the joint from its packaging, pat dry & bring to room temperature. Heat up the BBQ & season the picanha generously.
Put onto the grill, fat-side down and close to the flames. Sear for 5 minutes before turning until it until it has a delicious crust all over.
Move the rack to the top and shuffle the coals to one side. Cook the picanha on the cooler side until the internal temperature reaches 55C (medium-rare) on a meat thermometer - approx 20 mins but depends on the size.
Wrap in foil & rest for 20 minutes before slicing. Serve with the chimichurri sauce.