“Churrasco” is a traditional South American barbecue. Its origins date back to the seventeenth century near the quadruple border between Brazil, Argentina, Uruguay and Paraguay. From the vast, flat pasture fields occupied by cattle herds, it is said, comes the best beef in the world!
It’s such a long time since the “gaúchos”’s (South American cowboys) first roasted beef over a fire, and now “churrasco” is a refined dish served in the best restaurants. To accompany the meat there is usually a self service buffet with all kinds of salads and side dishes: “molho vinagrete” (vinaigrette sauce), “farofa”, “arroz à grega” (greek style rice), “salpicão” (party chicken salad), Olivier salad, fried potatoes,”banana à milanesa” (fried banana in breadcrumbs), grilled pineapple, salty pies, soufflés…. For dessert: pudding, mousse, fruit salad, ice cream, cakes and pastries. It may be accompanied by red wine or beer.
• 300-400 g of beef / poultry / pork per person:
- “picanha”: rump cap, top sirloin cap (whole or cut into 2 or 3 parts)i
- pork loin
- pork ribs
- pieces of chicken (on the bone and with the skin)
- chicken hearts
• coarse salt
• black pepper
- Fire up the grill in advance and use the red-hot embers to cook the meat.
- The direct action of the flame and the excessive smoke can ruin a great cut.
- The meat may be marinated or simply sprinkled with coarse salt.
- Seal the juices inside the meat pieces (not too big) closer to the fire for a few minutes, then place them high and away from the hottest source of heat.
- The large meat pieces must be wrapped in aluminum foil and placed high and away from the hottest source of heat. After 30 minutes remove the aluminum and let it roast.
- Add other meats, first the chicken, then the ribs, the sausages and finally chicken hearts.
- Turn the meat several times as it cooks and sprinkle with brine or beer.
- Before serving remove the excess salt.
- The chicken hearts and sausages are served first as appetizers.
Posted on: 11 November 2011