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Picanha Roasting Joint


  1. Remember to remove your beef picanha joint out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan
  3. Season the joint just prior to roasting
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  5. Massage a little goose or duck fat into the joint if it does not have a generous coating of fat then season with good quality fine sea salt
  6. Start by rendering the fat on the tray on top of the stove for a few moments creating a rich golden layer of fat ,then pop the joint to one side
  7. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns,
  8. Place the beef fat side up onto the trivet which should line the base of the tray
  9. Place in centre of oven and roast for 20 minutes then reduce the temperature to 170 oc then continue roasting for 15 minutes per 500g reaching a core temperature of minimum 54 oc
  10. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
  11. For the gravy make up 500 ml of Essential Cuisine beef stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy