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Punta Trasera???
HungryMan
Posts: 3,470
My neighbor challenged me to find this cut of meet. He said it great and has eaten it is south America. I googled it and it came back in Spanish. I'll research it later and read any posts tomorrow if any. It's past my bedtime.
Comments
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Just found this Punta Trasera / Cap of Sirloin
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mine said butt whore
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Where is Beli when you need him??
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Al:
Punta Trasera
This small, pointed triangle covered with fat is the top of the rump. It is tender and delicious. Leave the fat on for flavoring. If it is a small one, cut through the fat lengthwise and sidewise, cook fat next to the fire first, and continue cooking like a steak - excellent for parrilla (grill) or have it cut into steaks. To assure tenderness, Punta trasera should not weigh more than 2.2 kilos. If it is large, then the fat end of the triangle is tough and it is best to have it ground. If the fat on the punta trasera is dark cream color, the it might not be tender. Put it into the oven at 500F, fat side up with lot of seasoning until the fat is dark brown. Reduce heat to 350F, cover meat with onions, ½ cup water, tomatoes and whatever else you would use for a pot roast, and cook for 2 hours. Punta trasera is flavorful and makes one of the best pot roasts.
(From Captainwiki.com)
(Also found the identical post in docstoc.com, so which came first, the chicken or the egg? :blink: )
According to proz.com translations, it is Sirloin, Top Round. -
My meat guy has it. I just ordered some. Thanks
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Al, I Cooked it not long ago, called Punta de Trasero in México or Picanha in Brazil is a delicious cut. Please check this two posts & ignore all the material that is not relevant.Hope it helps. BUEN PROVECHO
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=886924&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=887652#887652 -
My dear friend, sorry for the delay but at that time I was with some friends cooking some porter houses on the large....& btw call it providence but I used Your delicious Indian River Pixie Dust...wowwwwwwwwww what a delicious way to season a steak...Take care Ric
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Did you get my wedding present for the kids?
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Haven't been to The States yet, just waiting for the border situation to calm down a bit. Will let you know.
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I Will try it over the weekend and post pics. Also picked up a boneless ribeye. He said it was the American version of Kobe. Waygu??? He showed me a real piece of Kobe. $1200.00. I should have taken a pic, next time.
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Nice marbling in that ribeye. Bon Appetit.
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I'm just finding your response 3 months later. yours has a better fat cap. Yours looks exactly like my friend explained it me. He said he cant find it in the Tampa ares, but my meat guy has everything.
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