Churrasco For Those Who Don't Live in Mansions
A wise man once told me, "Brazilians don't have the luxury of throwing away any part of an animal." And nowhere is this more evident than in a real Churrasco Gaúcho, where you will find cow and chicken hearts, tongue, livers and other various components roasting on stakes over an open fire. Of course, the star of the show is the huge slab of beef. Well-to-do families in the Southern state of Rio Grande do Sul have open-fire pits in their homes. But don't call in the builders just yet—you can re-create a Churrasco experience on your backyard grill.
Wine recommendation: De Morais says, "Churrasco with red wine, especially Norton 2003 Perdriel Malbec, which has structure and intensity, is fundamentally a perfect marriage. But the devil is in the details. You don't want to put too much salt on the meat, or it will contrast with the tannins."
|Number of Servings:||Serves 4|
|Ingredients:||1 tablespoon kosher salt
1 garlic clove, mashed
1 cup of warm water
About 2 pounds good-quality beef (center cut tenderloin, for example)
Tools: A large metal skewer, a large, sharp, slicing knife
|Directions:||Mix the salt, garlic and water together until salt is dissolved.
Skewer the meat and put on the pre-heated, medium-flame grill. Baste meat throughout the slow-cooking process, turning skewer regularly, until it reaches desired doneness.
For a true Brazilian experience, regularly take skewer off the grill, placing it vertically on a plate. Ask your guests to stick their fork into the part of the meat that looks good to them. Slice a thin piece of the meat from that location. Return skewer to grill to continue cooking. Serve with a variety of cold salads.