Churrasco
As Churrasco refers to a preparation, on the Iberian Peninsula ( Portugal and Spain ) and Latin America of meat (especially beef ) over coals or fire which may have regional slight differences. The name Churrasco is believed to be of onomatopoeic origin and mimics the hiss of fat dripping into the fire.
General preparation
The mostly hand-sized pieces of meat are seasoned with coarse salt half an hour before grilling , by sprinkling it by hand on, between and under the pieces of meat. Shortly before the meat is grilled, the salt is knocked off with a knife and then brushed off. The churrasco is grilled with the high-fat side down on skewers or grids over charcoal or an open fire. Then the meat is cut into smaller pieces and usually placed on a large plate in the middle of the table. Dipping into cassava flour or farofa is also popular, with polenta , potato salad and / or unseasoned salads being served as side dishes.
Other ingredients
In the picture from left to right:
- Beef sirloin
- Picanha ( tail piece with fat layer)
- Heart of the chicken
- Sausage from pork
- garlic bread
- sliced beef sirloin
- Chicken leg
Regional differences
Argentina
In Argentina , churrasco is a coarse beef steak. A typical national dish is the churrasco with chimichurri (a special sauce ), salad and french fries or mashed potatoes , and sometimes a fried egg . Churrasco can also be found in Paraguay and Uruguay .
Brazil
In Brazil , every meat fried on a churrasqueira (churrascogrill) is called churrasco, and there is an enormous wealth of variants. A churrascaria , a restaurant specializing in churrasco , can be found in almost every place in Brazil and is often a simply furnished restaurant or tavern in which people usually pay according to the all-you-can-eat principle.
Mostly, a distinction is made between Mini-Espeto and Espeto-Corrido, the difference being the number of different types of meat. The most famous meat cuts in the Churrascerien are: picanha ( rump or tail ), Maminha ( tri-tip ), Ripa Cupim (the hump on the shoulders of some cattle breeds) and Contra Filé . Grilled sausages and chicken hearts are often served on skewers as starters . Depending on the region, lamb is often offered ( leg and fillet ). As Costelão a is high rib denotes that is cooked at a time (about 20 kg) for six to eight hours at relatively low temperatures.
The term can also be found in old Portuguese colonies - a Churrasco Moçambicano, for example, is a Mozambican Churrasco.
