Pichana

Today we had our first experience with Pichana. This came from Stockmann crazy days and was from Australia, Black Angus. We were a bit surprised by the taste and texture of this meat, it was very good. Of course the marinade had something to do with it so here comes the recipe we used.

Pichana

1.2 kg Pichana, with the fat on (for 4 persons)

Marinade

1 dl olive oil

2 tbs balsamic vinegar

2 cloves of garlic, chopped in pieces

1/2 chili, according to taste, chopped in pieces

fresh thyme, 2 tbs

fresh rosemary 2 tbs

Method

Put all ingredients in a mixer and mix to make a sauce that you brush on to the Pichana. You can cut the Pichana in beefs, across the fibers before you put it into the marinade or you can marinade the beef in one piece if you want. Let the meat marinate overnight, or at least 8 hours.

Fry the meat in a grill pan or on the grill, just to get a nice burned surface. Then put the meat in the oven with a thermometer in the thickest part. When the temperature has reached 51 C take the meat out and let it rest for 5 minutes.

Serve the meat with your favorite potatoes or salad. We had oven potatoes and garlic butter together with arugula/ parmesan salad with the meat.