Ingredients
Meat
- 2 kgpicanha with the fat cap left on
- 1 kgbeef short rib
- 500 glinguiça
- 500 gchicken hearts
Seasoning
- 3 tbspcoarse rock salt
To serve
- farofa
- vinagrete
- rice
- black beans
Equipment
- long skewers
- a charcoal grill
Directions
- Score the fat in a diamond pattern, cutting into the fat only and never down into the meat.
- Cut the picanha across the grain into thick steaks of about 4 cm, then bend each one into a C shape and thread it onto a skewer with the fat running along the outer curve.
- Season with coarse rock salt and nothing else.
- Use rock salt rather than fine salt, and use far more than looks reasonable. The large crystals do not all dissolve; they season the surface and the excess is knocked off before serving.
- Grill the skewers about 20 cm above the coals, turning them slowly and continuously, for 15 to 20 minutes. Do not cook the whole thing through and then slice it.
- Carve off the outer cooked layer as it browns, return the skewer to the fire, and carve again as the next layer is ready.
- Serve with farofa, vinagrete, rice and black beans.
Technique
- Fat cap on, rock salt only, carve as you go. Three rules and they are all that there is to it.
- It comes from the cattle plains of Rio Grande do Sul, and rodízio service carried the gaucho method into the cities.
- Picanha is called rump cap or coulotte by butchers elsewhere. Ask for it with the fat left on, which is not the default.
Substitutions
- Sirloin cap or top sirloin if picanha is unavailable.
- Coarse sea salt in place of rock salt, using slightly less.
Variations
- With garlic bread grilled on the same skewers.
- With chicken hearts, which are a rodízio standard.
- Costela de chão, whole ribs cooked slowly beside the fire for hours.
History
Fire-roasting on skewers from the cattle plains of Rio Grande do Sul; rodizio service carried the gaucho method into city steakhouses.
Frequently asked questions
What is Churrasco?
Churrasco is a main from Brazil: skewer-grilled meats, salty picanha carved tableside, gaucho style. Fire-roasting on skewers from the cattle plains of Rio Grande do Sul; rodizio service carried the gaucho method into city steakhouses.
How long does Churrasco take to make?
Churrasco takes 20 min of preparation and 40 min of cooking. The recipe makes 8 servings. It is rated medium to make.
What can I substitute in Churrasco?
Yes, within limits. Sirloin cap or top sirloin if picanha is unavailable. Coarse sea salt in place of rock salt, using slightly less.
What is the most important thing to get right in Churrasco?
Score the fat in a diamond pattern, cutting into the fat only and never down into the meat.
