Gaucho Barbecue Recipe

picture of http://www.cookbrazil.com

Ingredients :

• 10 lb of fine quality cuts of beef, lamb, veal, ribs, etc.
• ½ cup of salt
• 6 mashed cloves of garlic
• 3 cups of water

Methode :

• Set the fire and be sure the coals are bright before putting on the meat.
• Assemble meat cuts on metallic skewers and set on the grill. Turn skewers frequently. When the meat begins to brown, make a salty liquid dissolving the salt in the water with the garlic and baste the meat with it.

Hints:

• Cuts with more fat are the best for charcoal grilling.
• It takes about 1 hour above the fire.
• In the south of Brazil they really cook about 3 feet surrounding the fire and the skewers are placed on the floor around the open fire. But doing in this traditional way they spend the whole afternoon to cook and eat. This way takes about 6 hours to cook, but you go slicing the outer layers as they become done.
• Barbecue in Brazil is an event, people eat slowly small slices as the meat gets done. So we may slice a piece and eat along with a beer. Then another slice, another beer. And doing that a barbecue that you are invited for lunch can finish by 6pm or later.

Serve :

• Cut slices from outside and serve. Keep meat warm on the grill while not serving. Always baste the meat waiting on the grill with the salty liquid to keep it juicy and fresh.
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Brazilian Style Kabobs

picture of http://www.cookbrazil.com

Ingredients:

• 1 lb of beef tenderloin
• 2 tbs of olive oil
• 2 tbs of lemon juice
• 2 tbs of chopped onion
• ½ lb bacon
• 16 wood skewers
• Salt and ground pepper

Methode :

• Cut beef tenderloin into ¾ inch cubes.
• Marinate in olive oil, lemon juice, onion, salt and pepper for 2 hours.
• Soak wood skewers in water for 2 hours.
• Cut bacon in squares and assemble alternating bacon and beef squares on skewers.
• Grill as usual.

Serve :

• Traditionally, Brazilians roll kabobs over manioc flour (farofa) after cooked and serve.
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