Churrasco

★★★★4.9· 1,123 ratings

·Serves 6

About this Dish

Brazilian barbecue — large cuts of beef, pork and chicken on long skewers over charcoal, carved tableside at churrascaria restaurants. The picanha (rump cap) with its thick fat cap is the signature cut. The rodízio service — servers continuously bringing skewers — is as much theatre as meal.

IngredientsServes 6

🥩Picanha (rump cap), 1.2kg with fat cap intact

🧂Coarse rock salt (sal grosso), 3 tablespoons

🧄Garlic cloves, 4 crushed

🫒Olive oil, 2 tablespoons

🍋Lemon juice, from 1 lemon

🌿Fresh parsley, small bunch finely chopped

🧈Unsalted butter, 2 tablespoons (for basting)

🌶️Black pepper, 1 teaspoon freshly ground

🪵Charcoal or lump wood, enough for a deep hot bed

Method

Score the fat cap of the picanha in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat. Fold the picanha into a C-shape with the fat cap on the outside, then thread it onto a long metal skewer, securing the shape firmly.

Generously press the coarse rock salt all over the meat, especially into the fat cap — this is the authentic churrasco seasoning and most of it will fall away during cooking, leaving just the right amount. Let the salted meat rest at room temperature for 30 minutes.

Light your charcoal barbecue and wait until the coals are glowing white-hot with no black spots — you need a high, direct heat. Position the skewer about 15cm above the coals, fat cap facing down first to render the fat and baste the meat naturally.

Cook the picanha for 8–10 minutes per side, rotating the skewer every few minutes so the fat drips onto the coals creating aromatic flare-ups. Mix the olive oil, garlic, lemon juice and parsley together and brush this over the meat as it cooks.

Once the outside is deeply charred and caramelised, carve thick slices from the outside of the skewer directly onto a board — this is the rodízio way. Return the skewer to the fire to continue cooking the inner meat, repeating the carving process 2–3 times.

Rest the carved slices for 2 minutes before serving, topped with a small knob of butter which will melt into the meat. Serve alongside farofa, vinagrete salsa and white rice for the full Brazilian churrascaria experience at home.

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