Churrasco For Those Who Don’t Live in Mansions

Tara Gadomski
  • 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

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.

Published on July 6, 2010
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