Churrasco

As Churrasco is called a Latin American way of preparation of meat ( especially beef) over fire, which may, however, have regional minor differences. The name Churrasco is probably onomatopoeic in origin and mimics the hissing of the fire dripping fat after.

General preparation

The mostly hand-sized pieces of meat are seasoned half an hour before the start of grilling with coarse salt by the salt sprinkled on by hand, between and among the pieces of meat. Shortly before grilling the meat, the salt is tapped with a knife and deleted. The Churrasco is grilled with the side with the most fat down on skewers or grill over charcoal or open fire. Is it finished, the meat is cut into smaller pieces and mostly made ​​on a large plate in the middle of the table where everyone can eat with forks to taste it. Also popular is the immersion in manioc flour or farofa, accompanied with polenta, potato salad and / or unseasoned salads served.

Other ingredients

From left to right:

• Beef tenderloin
• Boiled beef with fat layer
• Heart of chicken
• Pork sausage
• Garlic bread
• Sliced ​​beef tenderloin
• Chicken leg
• Also: ribs ( not in picture)

Regional differences

Argentina

In Argentina is called Churrasco a coarse beef steak. A typical national dish is the Churrasco with Chimichurri ( a special sauce ), salad and French fries or mashed potatoes, sometimes fried. In Paraguay and Uruguay are found Churrasco.

Brazil

In Brazil, every fried on a churrasqueira ( Churrascogrill ) Churrasco meat is called, with an enormous wealth of variants exist. A churrascaria, a restaurant specializing in churrasco restaurant, can be found in almost every place in Brazil and is often a simply furnished restaurant or better tavern is usually paid in accordance with the all-you- can-eat principle.

In most cases a distinction is made between mini Espeto and Espeto - corrido, in which case the difference lies in the number of different types of meat. The best-known meat cuts ( cortes de carne ) in the Churrascerien are: Picanha ( Rump or rump ), Maminha (Mayor pieces), costela (high rib of beef ), Ripa Cupim (this is the hump on the shoulders of some cattle breeds ) and Contra - Filé. As a starter, grilled sausages and chicken hearts are often served on a skewer. Depending on the region is also often offered lamb meat (leg and fillet ). As Costelão describes a high rib ( 20 kg) is cooked 6 to 8 hours at a relatively low temperature at a time.

Even in old Portuguese colonies we find the term again - Churrasco Mocambicano example, is a Mozambican Churrasco.