This roast recipe, like many of the ones we prepare in the oven, is very simple to prepare and our work is practically reduced to brown the meat before you start roasting it, and then check that the cooking is done correctly.
As the tapilla is great for making fillets, when I go to the butcher I usually ask him to cut fillets from the widest part and when they begin to decrease, I tell him that that triangular part of the tip, I left it in one piece. With two of those pieces from the end of the tapilla or veal picanha I have prepared this roast.
We brown the meat in the pan to get a nice golden color and provoke the maillard’s first reactions and caramelization of the exterior of the pieces. Peel some potatoes and chop them into irregular pieces, placing them in the baking dish. Add the julienned onion and the chopped green peppers.
Place the meat on top, add some aromatic herbs to taste and a drizzle of olive oil and bake for 40 minutes, turning the pieces after 20 minutes. The ideal is to do it at 160º with heat up and down. When ready, we put the lid on the baking dish and let the meat rest for about 10 minutes before cutting it so that it is very juicy.
With what to accompany the baked picanha with potatoes and peppers
The baked picanha with potatoes and peppers It is a great type of barbecue to eat with the family. It is enough to cut the pieces into fillets and enjoy its meat with good flavor, tender and juicy. To accompany it, it is enough with the garnish that we make in the oven as a “bed of meat”. You have to try it. You will see how you repeat often.
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