BRAZILIAN CHURRASCO (MIXED GRILL)
Churrasco is the national barbecue of Brazil, where spit-roasting has been raised to the level of art. Think whole meal cooked on a rotisserie and don't think of a barbecue season without it. Simply defined, churrasco is a Brazilian mix grill with the meats cooked on a rotisserie. Some people believe that the word churrasco comes from Spanish, socarras, meaning to burn or singe. You know, the socarrat, that burnt crusty part on the bottom of a paella pan that everybody wants. So from socarrat to churrasco? Well, it's an easy leap if you drink enough caipirinhas. It starts with a cut of beef you probably haven't heard of. It's called picanha in Brazilian and top capped sirloin in the U.S., and it's actually the top piece of sirloin with this thick cap of fat. Next is a chicken that has been marinated in salt, pepper, and garlic with a squeeze of fresh lime juice. Mini bell peppers, sausages, and onion on skewers finish off the mixed grill. More Brazilian Barbecue Recipes: Brazilian Beer Chicken Brazilian Rotisserie Pineapple Brazilian Rib Roast Stuffed With Chorizo & Cheese With Ember-Roasted Salsa ShareTweetPin367 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Make the marinade for the chicken: In a small mixing bowl, combine the garlic, cilantro or parsley, if using, lime juice, olive oil, and salt and pepper and whisk to mix. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for 1 to 2 hours, turning the bag occasionally so the thighs marinate evenly. ShareTweetPin367 Shares Step 2: In the meantime, trim the sirloin cap of any silverskin. Slice it crosswise against the grain into 2-inch-wide pieces. Season generously on all sides with salt and pepper, then form into a "C" shape with the fat cap on the outside. Skewer the pieces of meat through the bottom and top sides to maintain the "C" shape. ShareTweetPin367 Shares Step 3: Skewer the kielbasa and the vegetables on separate skewers. Brush the onions on all sides with olive oil and season with salt and pepper. ShareTweetPin367 Shares Step 4: Remove the chicken thighs from the marinade (discard the marinade) and pat dry with paper towels. Skewer the chicken thighs. ShareTweetPin367 Shares Step 5: If you have a Brazilian-style rotisserie, like a Carson, set it up according to the manufacturer's instructions. Build a wood or charcoal fire and preheat to medium-high (400 degrees). Insert the skewers in the sockets, beef and kielbasa on the top row, chicken, onions, and peppers on the bottom row. Spit-roast until each is cooked to taste: about 35 to 40 minutes for the chicken and onions, 45 minutes for the beef, and 30 minutes for the peppers and kielbasa. Rotate the skewers every 10 minutes or so (or as needed) so each ingredient spends some time close to the coals. You may need longer or shorter cooking times, depending on the heat of your fire. Cook the chicken through (to an internal temperature of 165 degrees). Serve the beef crusty on the outside and medium-rare (130 to 135 degrees) inside. ShareTweetPin367 Shares Step 6: Serve the meats with the salsa. ShareTweetPin367 Shares
TRADITIONAL CHURRASCO
This is a great recipe for Brazilian-style skirt steak on skewers. These delicious morsels are great served up with rice and grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Salt and pepper both sides of the steaks.
- Cut the steaks into 2-inch wide strips.
- Roll skirt steak strips into coils and place about 3 to 4 on large metal skewers.
- Place onto grill and cook for 4 to 5 minutes per side.
- When the meat is cooked through (internal temperature between 155 to 165 F), remove from heat.
- While the meat is resting, combine the salt, pepper, olive oil, onion, garlic, red wine vinegar, parsley, and oregano in a small dish.
- Pour over the skirt steak and serve with your choice of sides.
Nutrition Facts : Calories 527 kcal, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 38 g, SaturatedFat 11 g, Sodium 833 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g
BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)
I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!
Provided by Iron Woman
Categories Brazilian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Cut tenderloin into about six pieces.
- Reduce heat and place tenderloin pieces on the grill.
- As the meat started to cook dissolve the salt in the water and add the garlic.
- When the meat is browned on the outside baste.
- Keep basting throughout until the meat is done.
BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE
Provided by Norman Van Aken
Categories Beef Garlic Olive Marinate Backyard BBQ Steak Summer Grill Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
- Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
- Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
- Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
- Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.
BAKED BRAZILIAN BEEF
Make and share this Baked Brazilian Beef recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut sirloin tip into 1-inch cubes.
- Place in casserole with garlic powder, onions, liquids and seasonings.
- Cover and bake at 350° for 1 hour until beef is tender.
- Thicken gravy with the blended flour and margarine.
- Serve with mashed potatoes, noodles, or rice.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love