International Cuisine > Cooking Techniques Across Cultures > Grilling & Barbecue (International) > Churrasco (Brazilian)
Brazilian Churrasco: A Complete Guide
Embark on a culinary journey to Brazil with our authentic Churrasco recipe. Learn the traditional techniques of grilling various cuts of meat over an open flame, resulting in a flavorful and unforgettable barbecue experience. This guide provides detailed instructions and tips for creating a true Churrasco feast.
Ingredients
- 2 lbs Picanha (Top Sirloin Cap)
- 1 lb Linguiça (Brazilian Sausage)
- 1 lb Chicken Hearts
- 2 lbs Beef Short Ribs
- to taste Coarse Sea Salt
- 1 cup Chimichurri Sauce (optional)
Preparing the Grill
Start by preparing your grill. For an authentic Churrasco experience, use a charcoal grill. Build a medium-hot fire using hardwood charcoal. The coals should be glowing red with a light coating of ash.
Salting the Meat
Generously season all cuts of meat with coarse sea salt at least 15 minutes before grilling. The salt will help draw out moisture and create a flavorful crust. Don't be afraid to use a lot of salt, as much of it will fall off during grilling. For smaller cuts like chicken hearts use salt sparingly.
Grilling the Picanha
The Picanha is the star of Churrasco. Cut the picanha into steaks, about 2-3 inches thick, WITH the grain. Fold each steak into a 'C' shape and thread it onto a skewer. Grill over medium heat, fat side down first, until the fat is rendered and the meat is nicely browned (about 10-15 minutes). Flip and cook to desired doneness (medium-rare to medium is recommended).
Tip: As the picanha cooks, the fat will render and drip onto the coals, creating delicious smoke. Be prepared for flare-ups and move the skewers to a cooler part of the grill if necessary.
Grilling the Linguiça and Chicken Hearts
Thread the linguiça onto skewers and grill over medium heat until cooked through and slightly charred (about 10-15 minutes). Grill the chicken hearts on skewers until they are firm and cooked through, about 5-7 minutes. Be careful not to overcook them.
Grilling the Beef Short Ribs
Place the short ribs directly on the grill grate over medium heat. Cook for about 20-30 minutes per side, or until tender and the meat easily pulls away from the bone. Adjust the heat as needed to prevent burning.
Serving the Churrasco
Once the meats are cooked, remove them from the grill and let them rest for a few minutes before slicing. Slice the picanha against the grain into thin slices. Serve all the meats immediately with chimichurri sauce (optional) and your favorite Brazilian side dishes like rice, beans, and farofa.
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods. Values are approximate for beef.
Calories: 250-350 kcal
Protein: 25-35g
Fat: 15-25g
Carbohydrates: 0g
Other Considerations for Nutrition
Churrasco is primarily a meat-focused meal, so it's naturally high in protein and fat. Choosing leaner cuts of meat and trimming excess fat can help reduce the overall fat content. Consider serving with a variety of fresh vegetables and salads to balance the meal and provide essential vitamins and minerals. Limiting portion sizes is also important for maintaining a healthy diet.
FAQ
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What is the best way to control flare-ups on the grill?
Keep a spray bottle filled with water handy to dampen the flames. You can also move the skewers to a cooler part of the grill if needed. -
What is Chimichurri sauce?
Chimichurri is a vibrant green sauce made from parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It's a classic accompaniment to grilled meats in South America. -
Can I use a gas grill for Churrasco?
While a charcoal grill is more traditional, you can use a gas grill. Preheat the grill to medium-high heat and follow the cooking instructions as described above. You can add wood chips to a smoker box or aluminum foil packet to create a smoky flavor.