Churrasco
Brazil's magnificent tradition of spit-roasting various cuts of beef over charcoal embers on a churrasqueira. Picanha (rump cap) is the star — the fat cap basted with coarse salt as it renders. Carved tableside at a churrascaria.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Cut picanha into 4–5 cm thick steaks following the natural horseshoe shape, keeping the fat cap intact on each piece. Or leave whole for a long rotisserie cook.
About 5 min
Fold each steak into a C-shape (fat cap on the outside) and thread onto flat metal skewers. Season generously with coarse salt on all sides. The salt will melt off during cooking — this is normal.
About 11 min
Build a charcoal fire. Allow the coals to reach an even, glowing-white state. Position the skewers over the embers at 25–30 cm height — medium-high heat, not fierce.
About 11 min
Roast fat-side down first for 15 minutes, basting with the rendered fat. Rotate every 10–12 minutes for 40–50 minutes total until the fat cap is fully rendered and crispy and the internal temperature is 60°C/140°F for medium.
About 11 min
Grill short ribs and sausages alongside for 20–25 minutes, turning regularly.
About 11 min
Carve the picanha tableside by slicing thin pieces off the skewer with a long knife. Serve with vinagrete, farofa, white rice and pão de queijo (cheese bread).
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 50 g
- Carbs
- 2 g
- Fat
- 46 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 620 mg
Contains: gluten
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Recipe by Boon Tools.