Churrasco
Churrasco dates to the gauchos of the Brazilian Pampas who cooked meat over open fires while driving cattle in the 17th century.
Brazil's legendary rotating-spit barbecue — picanha cooked over hot coals and carved tableside in long spiralling slices. The ultimate expression of Brazilian hospitality.
Ingredients
Method
Score fat cap in a crosshatch. Season extremely generously with coarse salt.
Thread onto large skewer in a C-shape with fat cap outward.
Cook over hot charcoal rotating constantly for 20-25 minutes.
When fat is golden and crackling, slice off outer layers onto plates.
Return to fire and continue slicing as it cooks.
The picanha fat layer must remain during cooking — it renders into the meat giving extraordinary flavour.
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