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Christmas dinner 1: Baked picanha, Christmas rice and pasta salad

In my country (and I think in many others the same) the Christmas food is always turkey or pork, however today we dared to bring you a delicious baked Picaña in mushroom sauce that will leave you drooling.

If you are bored of always eating turkey or pork at Christmas, don't worry because today we bring you a spectacular complete menu so you can receive your guests with a different dinner.

This recipe is designed for 4 people more or less, so if you want to make more or less, multiply or divide the amounts and everything will be fine.

Baked picaña and mushroom sauce


1 picaña

1 tablespoon of salt

1 tablespoon ground black pepper

2 carrots

1 onion

1 head of garlic

1 tray of mushrooms

1 cup of beef broth

assorted mushrooms


Preheat the oven to 120ºC

Start by trimming your picaña, make some cuts to the fat and smear it with a little mustard or oil. This is only so that the salt and pepper will stick to the picaña.

Mix the salt and pepper and season each side liberally. Don't be afraid, it won't be salty! I promise. Now in a very very hot pan, over high heat, seal the picaña on all sides. This will keep the meat juices inside the picaña giving us a super juicy piece.

Cut the onion and carrots into large pieces and sauté them for 2 to 3 minutes in the same pan where you sealed the picaña. Then place them on a baking sheet, under the picaña, add a glass of water and a glass of white wine, we also add a sprig of rosemary to flavor, but this is optional. Put the meat in the oven for approximately 1 hour and a half or until it reaches between 60 and 65ºC if you want a medium term or between 65 and 70ºC so that it's well done. The temperature should always be taken in the center of the thickest side of the picaña.

When it reaches the desired temperature, remove it from the oven, wrap it in aluminum foil and let it rest for approximately 30 to 60 minutes.

For the sauce, start by straining the liquid that was left in the tray under the picaña. Crush all the vegetables (don't forget to remove the rosemary sprig and the garlic peel) with a little of the broth and strain them again to extract all the liquid from them.

Separately in a pan with a good piece of butter, sauté the mushrooms for two minutes and then add the magic liquid that we extracted before. Cook everything over medium heat for 3-4 minutes and then mash it again. Keep some of the mushrooms whole for serving time.

Strain the sauce to avoid lumps, place it in a frying pan and add a good piece of butter. Let it reduce until the sauce takes the texture you want. If you want to thicken it quickly you can use a little flour, but we prefer to let it reduce to concentrate the flavors.

Christmas Rice


3 peppers of different colors

1 red onion

8 strips of bacon or bacon

1 teaspoon of anato paste (optional)

Washed and drained white rice


Start by dicing the onion, peppers and bacon into small squares, sauté them in a frying pan over medium heat with a little oil and achiote.

Meanwhile add a little butter to the rice and sauté it for 1 or 2 minutes, add salt and prepare it as you always do. Once ready, move it with a fork so that the rice grains separate well. Then add the mixture of peppers and bacon to the rice, mix well and reserve.

Pasta salad


400gr of cooked elbow noodle (200gr dry)

4 slices of thick ham

1 apple

a bunch of parsley

2 tablespoons of mayonnaise

1 tablespoon of single cream

1 splash of mustard

1 olives to taste


Mix the mayonnaise, heavy cream, and mustard. Dice the apple, ham, and olives. Chop the parsley very small and mix everything together with the pasta. Reserve in the fridge.

When serving, fry all the mushrooms that you can get in a pan over medium low heat with butter and a little salt.

By this time the Picaña has settled long enough, so it is time to cut it ... it should be extremely juicy and smooth. Cut thin slices and serve with mushrooms on top and lots and lots of mushroom sauce. This you do not believe it!

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have one of the ingredients on the list or don't like something, feel free to replace it.

This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:


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