Recipe Feature

Churrasco

Churrasco (pronounced Shoo-Has-Ko) is a Brazilian style BBQ which uses premium quality meats, which are slowly roasted, on long skewers, over a pit of flaming coals. This type of cooking is referred to as “Gaucho Style”, which originated in southern Brazil and was developed by the Early Cowboys who used traditional marinades and rubs that have been passed down through the generations.

This recipe has been developed by Jeremy Fowler, a long serving Chaîne Commandeur and Maitre Chef. In his international career, Jeremy has held positions as: Personal Chef to HRH Prince Bandar, The Saudi Ambassador to Washington; Executive Chef for the Sultan of Brunei. He is International Head Judge and Board Member of the World Barbecue Association.

Using the Chaîne theme, of spit roasting or grilling, this Brazilian recipe using Brahma beer for barbecuing or grilling, has been adapted so it is suitable for using at work or home.

Preparation time: 20 minutes

Marinade: 2 hours (minimum)

Cooking time: 15 minutes

Total time: 2 hour 25 minutes (min)

Serves: 4

Ingredients

  • 1kg Beef Tenderloin – taken from centre cut
  • Salt and Pepper to taste, (smoked salt and cracked black pepper works extremely well)
  • Chimichurri sauce, (See below or use Branston hot chilli and Jalapeno relish which works extremely well)
  • 1 large bunch of curly parsley – finely chopped
  • 4 cloves of pasted garlic (with the salt and drop of the oil)
  • 8 fl oz Extra Virgin Olive Oil
  • 1 fl oz White Vinegar
  • 3 fl oz Brahma Brazilian Beer

Method

  1. Combine ingredients with Chimichurri sauce, leaving some parsley back to cast over finished product.
  2. Remove any silver skin from the meat, and with a very sharp knife cut the meat lengthways into the tenderloin to the depth of about ¼ inch.
  3. Begin turning the knife to make a spiral- leaving ¼ inch outside of the knife. Continue slicing the layer until the centre of the joint is reached. (Like opening a ‘Jam Rolly Polly’. The meat should resemble a flat rectangle.
  4. Infuse the meat into the blended marinade for at least two hours. Retain some marinade for basting.
  5. Cut the meat into desired widths that can be accommodated on the desired size of skewer.
  6. Thread the meat through the meat lengthways.
  7. Grill on a very hot fire to desired doneness. (A slow fire with Tenderloin will dry the Churrasco, unlike less tender cuts of meat.) Continue basting with retained marinade throughout.
  8. Season and serve with Chimichurri sauce and a dusting of the remaining parsley.

Chimichurri Sauce

You can chop the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.

  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh parsley
  • 1 clove garlic
  • 2 finely chopped shallots
  • 1 teaspoon minced basil, thyme or oregano, or mixture
  • Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

Chef’s Note

If you don’t like the results – the Commis cooked it!

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