Brazilian Churrasco Mixed Grill Recipes

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BRAZILIAN CHURRASCO (MIXED GRILL)



Brazilian Churrasco (Mixed Grill) image

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

For the chicken: 4 cloves garlic, finely chopped 1/4 cup chopped fresh cilantro or flat-leaf parsley (optional) 1/2 cup fresh lime juice 1/4 cup extra virgin olive oil Coarse sea salt and freshly ground black pepper 6 bone-in, skin-on chicken thighs For the beef: 1 4-pound piece top sirloin cap (picanha), fat trimmed to 1/2 inch For the kielbasa: 1-1/2 pounds kielbasa sausage, cut into 3-inch lengths For the vegetables: 12 or more baby bell peppers, mixed colors 2 medium onions, peeled and quartered lengthwise Extra virgin olive oil Salt Molho a Campanha (Brazilian country salsa), for serving (see recipe)

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

CHURRASCO (BRAZILIAN-STYLE BARBECUE)



Churrasco (Brazilian-style barbecue) image

Time 5h30m

Number Of Ingredients 22

80 mL (⅓ cup) orange juice (about 1 orange)
2 cloves garlic, crushed
2 mL (½ tsp.) salt
750 g (1⅔ lb.) pork spareribs
5 mL (1 tsp.) smoked paprika
15 mL (1 tbsp.) brown sugar
15 mL (1 tbsp.) orange zest (about 1 orange)
2 mL (½ tsp.) salt
10 mL (2 tsp.) cumin seed
2 mL (½ tsp.) pepper
2 mL (½ tsp.) cayenne pepper
½ flattened chicken
10 mL (2 tsp.) dried oregano
5 mL (1 tsp.) coriander seed
5 mL (1 tsp.) smoked paprika
1 mL (¼ tsp.) hot pepper flakes
2 mL (½ tsp.) salt
2 2 mL (½ tsp.) pepper
2 cloves garlic, chopped
300 g (⅔ lb.) top sirloin cap
7 mL (1½ tsp.) coarse salt
5 mL (1 tsp.) olive oil

Steps:

  • Pour orange juice into a large saucepan of boiling water, add the garlic, salt, and pork spareribs, and cook for an hour at a gentle simmer. In the meantime, mix together the sparerib dry marinade ingredients together in a small bowl. When ribs have finished cooking, rub them with dry marinade. Let them sit in fridge for at least 3 hours or overnight. Mix all the chicken dry marinade ingredients together in a bowl Rub chicken with dry marinade and let sit in fridge for at least 3 hours or overnight. Preheat barbecue to high. Grease the barbecue grill. Grill half-chicken directly on barbecue grill until nicely browned. Next, turn off one one burner and continue cooking chicken over indirect heat with the lid closed for about 35 minutes or until internal temperature reaches 82°C (180°F). Rub beef with 5 mL (1 tsp.) coarse salt. Grill for about 5 to 6 minutes, turning them over at the halfway point, for rare doneness. When cooked, add remaining salt and brush with olive oil. Grill spareribs on barbecue for about 5 to 6 minutes, turning them over at the halfway point, to brown meat. Serve the different meats with chimichurri sauce, grilled vegetables, and jacket potatoes. Chef's secret Adjust amounts based on the number of guests. The leftover meat will be excellent in salads or on panini sandwiches.

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)



Brazilian Churrasco (Brazilian Barbecued Beef) image

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

2 lbs beef tenderloin
1 tablespoon sea salt
1 garlic clove, minced
1/2 cup hot water

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.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

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

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

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.

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