 | Category: | | Barbecue & Grilling | | Servings: | | 10 portions |
Description:
A traditional barbecue (churrasco) in Brazil always have:
White rice
Farofa (seasoned manioc flour)
Brazilian vinaigrette salsa
A variety of grilled meats and sausages.
Brazilian grills do not use sauce on meats. Instead, most of Brazilian barbecues marinate the meat. Some simply spread marine salt on the meat during cooking.
Ingredients:
10 lb of fine quality cuts of beef, lamb, veal, ribs, etc.
½ cup of salt
6 mashed cloves of garlic
3 cups of water
Directions:
Set the fire and be sure the coals are bright before putting on the meat.
Assemble meat cuts on metallic skewers and set on the grill. Turn skewers frequently. When the meat begins to brown, make a salty liquid dissolving the salt in the water with the garlic and baste the meat with it.
Cut slices from outside and serve. Keep meat warm on the grill while not serving. Always baste the meat waiting on the grill with the salty liquid to keep it juicy and fresh.
| |
|
