Receita Solta

The True Gaúcho Barbecue: Flavor and Tradition

RS

Por

Master Receita Solta

The True Gaúcho Barbecue: Flavor and Tradition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories1100 kcal

Resumo para quem tem pressa

"O churrasco gaúcho reúne a nobreza da picanha suculenta, a riqueza da costela assada lentamente e a linguiça crocante dourada na brasa. É a celebração máxima da tradição da carne no fogo de chão, exigindo apenas sal grosso e controle do calor."

The True Gaúcho Barbecue: Flavor and Tradition

O Que Você Precisa Saber

- 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 Course

  • 1.5 kg of picanha
  • 1 kg of beef ribs
  • 500 g of calabresa sausage
  • Coarse salt to taste
  • Corn farofa to accompany
  • Vinagrete de tomate e cebola
  • French bread to serve

Instructions

Main Course

1

Prepare the grill with firewood or charcoal and let it heat up.

2

Cut the picanha into steaks, keeping the fat cap. Season with coarse salt.

3

Do the same with the ribs and sausage, ensuring all cuts have salt in the right measure.

4

Place the picanha on the grill with the fat side up, so the heat melts and seasons the meat.

5

Roast the ribs over indirect heat, covering with aluminum foil so it cooks more slowly.

6

Grill the sausage until it is golden and well cooked.

7

Virar os cortes de carne na grelha para que fiquem dourados por igual.

8

Remove the meats from the heat as soon as they reach the desired point: rare, medium, or well done.

9

Let it rest for a few minutes before cutting to maintain juiciness.

10

Serve with farofa, vinaigrette, and French bread.

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Chef Tips

- Baste o excesso de sal grosso das carnes antes de colocá-las na grelha para evitar pontos excessivamente salgados. - Mantenha a brasa sem chamas vivas para não queimar a parte externa dos cortes antes que atinjam o ponto interno. - Deixe as carnes descansarem sobre uma tábua de madeira por 5 minutos antes de fatiar para concentrar toda a umidade.

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 You Freeze It?

As carnes assadas podem ser congeladas fatiadas ou desfiadas em sacos plásticos próprios por até 2 meses. Ao descongelar na geladeira, utilize em preparos cozidos como farofas ricas, ensopados ou recheios de pastéis.

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

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.

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.

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