The Brazilian churrasco is the celebration of the barbecue of meat on the embers of Brazil. Although in Spain and in other countries we can call a certain cut of meat churrasco, the Brazilian churrasco recipe is the recipe for learning how to grill different cuts of meat, usually skewered on a skewer. steak in Brazil it would be the equivalent of roast, grill or barbecue and it is not a reference to a particular cut of meat.
Many are the countries that dispute the honor of being the best when it comes to making meat roasts. Both the Argentine, Chilean and Paraguayan roasts made in the quincho or grill, as well as the BBQ parties Americans and their barbecues, have popularized this way of grilling meat spreading it all over the world. Today we will learn how churrasco is made in Brazil.
Three easy and quick baked recipes, to eat well without messing up
Characteristics of the Brazilian churrasco
The usual way to prepare the Brazilian churrasco is skewer the meat on a stake or skewer, season with coarse salt and putting it to the love of fire. For this, different cuts of meat are usually used that once roasted are shared by all, so that each one tastes a little of each piece.
This popular formula for grilling meat has been extended to some restaurants that practice the system and are distributing punctured in the big spits. The waiter walks through the room and serves each person a piece of the meat they want, cutting it on the spot. This is called rodizio system.
Although there is debate about whether it should be grilled or near the fire, if it is better to use wood or charcoal or if you have to add salt at the beginning or it is better not to add salt until you finish roasting, My experience in the years that I lived in South America is as follows: To make a Brazilian churrasco, they usually prepare a marinade, lightly season the meat with it and skewer it. Afterwards, they were roasted to taste and served, slicing the meat for each one at the time.
Unlike the way of grilling in other regions of South America where it is usual to put the whole meat pieces on the grill, and keep it away from the fire -or elevated so that it cooks slowly-, in Brazil I always saw that the meat steaks are prepared in skewers placed on a grill close to the embers. This way of grilling can be easily reproduced at home both on the BBQ, on the grill or in the oven.
The best cuts of meat for the churrasco
The most appreciated cut is the picanha or picaña, -also called tapilla or tapa de cuadril in other areas of the world-, the piece that you have on these lines, with which we have made the churrasco and the photos in this post. It is a fantastic cut of meat, with a layer of fat on top that is excellent for roasting in the oven, for making steaks, and of course for grilling or grilling.
It is also customary to roast other succulent cuts such as the empty -empty-, the maminha, -a cut of the hindquarters-, or the contrafilé -entrecot-, which are also roasted skewered after cutting them into good-sized pieces.
In addition, as in other roasts internationally, they are used sausages and pork ribs, chicken, kid or lamb, being cooked marinated or naturally that are left to brown on the grill or barbecue.
The marinade for the Brazilian churrasco
It is common to prepare a marinade to season, marinate or varnish the meat. To do the Brazilian marinade Mix two tablespoons of salt, 1 tablespoon of sweet paprika, 2 teaspoons of ground black pepper, 1 teaspoon of oregano, 1 tablespoon of Provencal herbs and 1 teaspoon of ground cumin. To these aromatics, a couple of garlic cloves and optionally, very chopped onion are usually added.
With all those ingredients makes a marinade to season the meat, or you can prepare a marinade adding oil to the indicated ingredients, leaving the meat to soak for a while, before roasting it. You can also use the marinade to varnish occasionally while grilling the meat.
How to make Brazilian churrasco
Prepare the churrasco marinade and let it rest while the meats are prepared. Cut the picanha into pieces and string them on the skewers as seen in the previous photos. Prepare other skewers with chorizo and other cuts of meat that you want to include in the barbecue party.
Lightly varnish the meat with oil and sprinkle with the marinade. Roast the meat on the grill of the barbecue once the embers are already ripe with a grayish color. Avoid direct flame so that the meat does not burn leaving it raw inside.
It can also be roasted at home, cooking the meat in the central area of the oven, placing the skewers on the rack. While the meat is roasted at 180º, the skewer must be turned over several times. The time will depend on the taste of the diners and the thickness of the pieces.
If you want to do it in a ribbed pan, grill or carmela, the result is also very good, so you should not miss this way of cooking meat, since the Brazilian churrasco leaves the golden and very juicy pieces inside.
With what to accompany the Brazilian churrasco
The brazilian churrasco It is usually served with potato salads, cooked cassava and vegetable salads such as tomatoes, carrots, lettuce and other green leaves. We can also serve it with french fries or with a tomato and avocado salad to refresh ourselves. The brazilian churrasco a real delicacy that is very easy to eat thanks to this skewer or skewer roasting system.
Directly to the Palate | Tips to become the barbecue master
Directly to the Palate | Baked picanha recipe with potatoes and peppers
Directly to the Palate | Cajun spiced rump cap roast. Prescription