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Picanha Met Kruidenkorst

Picanha Met Kruidenkorst

60 minutes
4 servings

Ingredients

Ingrediënten

  • picanha
    1.5 kg Picanha met een mooie vetlaag
  • salt
    1 pinch Zout en peper
  • mustard
    1 tbsp Mosterd

Voor de kruidenkorst

  • basil
    1 handful verse basilicum
  • garlic
    2 clove knoflook
  • rosemary
    6 sprig rozemarijn
  • oregano
    2 handful verse oregano
  • parsley
    2 handful verse peterselie
  • breadcrumbs
    50 g paneermeel

Instructions

Bereiding

  • 1
    Snij de vetkap naar ongeveer een gelijke dikte. Daarna snij je het tot het vlees in een ruitjes motief.
  • 2
    Bestrooi het vlees en het vet met zout en peper. Smeer de mosterd op de ingesneden vet kant.
  • 3
    Meng alle ingrediënten voor de kruidenkorst en druk dat in de mosterd.
  • 4
    Bereid een barbecue voor met een indirecte temperatuur van ongeveer 150ºC.
  • 5
    Plaats de picanha voorzichtig op het rooster, steek een thermometer in het vlees en sluit het deksel.
  • 6
    Gaar de picanha tot een kerntemperatuur van 47ºC en verhoog dan de temperatuur in de ketel tot ongeveer 250ºC.
  • 7
    Gaar de picanha tot 55ºC en laat het vlees dan 10 minuten rusten. Snij het dan haaks op de draad in mooie plakken.
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