- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1100 kcal
Quick summary
“The Gaucho barbecue brings together the nobility of succulent picanha, the richness of slowly roasted ribs, and the crispy sausage golden on the embers. It is the ultimate celebration of the tradition of meat on the ground fire, requiring only coarse salt and heat control.”
What you need to know
- The exclusive use of coarse salt preserves the integrity and enhances the authentic taste of the fibers of the beef cuts.
- Placing the picanha with the fat cap facing up allows the fat to melt and baste the entire piece.
- Indirect cooking of the ribs under aluminum foil softens the cartilage before browning the crust on the grill.
Ingredients
Main
- 1.5 kg of picanha
- 1 kg of beef ribs
- 500 g of calabresa sausage
- Coarse salt to taste
- Corn farofa to accompany
- Tomato and onion vinaigrette
- French bread to serve
Instructions
Principal
- Prepare the grill with firewood or charcoal and let it heat up.
- Cut the picanha into steaks, keeping the fat cap. Season with coarse salt.
- Do the same with the ribs and sausage, ensuring all cuts have salt in the right measure.
- Place the picanha on the grill with the fat side up, so the heat melts and seasons the meat.
- Roast the ribs over indirect heat, covering with aluminum foil so it cooks more slowly.
- Grill the sausage until it is golden and well cooked.
- Turn the meat cuts on the grill so they brown evenly.
- Remove the meats from the heat as soon as they reach the desired point: rare, medium, or well done.
- Let it rest for a few minutes before cutting to maintain juiciness.
- Serve with farofa, vinaigrette, and French bread.
Chef's tips
- Brush off excess coarse salt from the meats before placing them on the grill to avoid excessively salty spots.
- Keep the embers without live flames so as not to burn the outside of the cuts before they reach the internal point.
- Let the meats rest on a wooden board for 5 minutes before slicing to concentrate all the juices.
Variations
- Brush a thin layer of garlic butter over the French bread and place on the grill to create a classic homemade garlic bread.
- Add coalho cheese on skewers in the final minutes of grilling to serve as a hot snack along with the sausage.
- Prepare the vinaigrette by adding small cubes of yellow bell pepper and parsley leaves to enrich the colors.
Substitutions
- Beef ribs can be replaced by flank steak or whole tri-tip roasted on the grill over medium heat.
- Fresh calabresa sausage can be swapped for Tuscan pork sausage or Cuiabana beef sausage.
- Traditional coarse salt can be replaced by medium-fine parrilla salt for faster and more uniform salting.
How to store
Store barbecue leftovers in a closed container in the fridge for up to 3 days. Reheat the slices in a well-heated cast-iron skillet or use the shredded meat to make a classic homemade rice of the drover (arroz de carreteiro).
Can it be frozen?
Roast meats can be frozen sliced or shredded in appropriate plastic bags for up to 2 months. When defrosting in the refrigerator, use in cooked preparations such as rich farofas, stews, or pastel fillings.
What to serve with
It is tradition to serve with crunchy corn farofa with butter, fresh tomato and onion vinaigrette, and slices of crispy French bread. A very cold beer or chimarrão complete the ritual with authenticity.
Frequently asked questions
What is the secret for beef ribs to be tender on the grill?
Bake the ribs wrapped in three layers of aluminum foil over indirect low heat for 2 hours before browning on the grill.
How to cut the picanha to maintain maximum tenderness?
Always cut the picanha against the grain of the muscle fibers to facilitate chewing and release the juiciness.
What to do if the picanha fat drips and causes flare-ups?
Move the meat momentarily to a flame-free area of the grill and smother the fire with ashes or change the position of the cuts.
When should I beat the coarse salt off the barbecue meat?
Tenderize the meat with the back of a large knife right before placing it on the coals and repeat lightly when removing it from the grill.
