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Brazilian Style Barbecue

Brazilian Barbecue
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Simply Beef and Lamb

Whether you love eating while watching the world cup or getting the barbecue fired up in the garden, Brazilian cuisine is topping the menus this summer and there is no reason you shouldn't take the ideas home with you...

Brazilian Flavour

We got together with chef Andy Bates (@eatmypies), fresh back from Brazil to talk us through three recipes using beef or lamb on the barbecue - or 'churrasco' as it's called in Brazil:

Picanha Rumps with White Bean Mash and Salsa Verde

The picanha is a lean beef cut taken from the top of the rump muscle and it has a tasty top layer of fat that gives a truly decadent flavour. Pronounced "pic-an-yah"  this simplybeefandlamb.co.uk staff favourite is widely considered Brazil's most popular cut and is proving popular in UK butchers looking for new cuts for their customers.
Andy's recipe incorporates a delicately flavoured and unusual white bean mash and his salsa verde. Andy's version of this classic contains anchovies and hazelnuts to give it a truly Brazilian feel.

Lamb Chunkies with Fruit Farofa

Lamb chunkies are small, flavoursome cuts from the shoulder  which are scored on top to make them easier to cook through quickly. Andy marinated the chunkies overnight in a mixture of Brazilian rum, onions, lime and 'melado de cana' - a sugar derivative similar to molasses or treacle. Once cooked through on the barbecue, Andy served the chunkies on a tasty fruit farofa made from cassava flour. The farofa provides an unusual and delicious accompaniment with a 'sandy' texture complementary to the texture of the lamb.

Tapas Style Breaded Brisket with Avocado and Yogurt Dip

These delicious brisket 'fingers' are marinated overnight in ale honey and garlic before being slow cooked and breaded then deep-fried. Their easy to eat tapas style makes them great for informal dining and their wonderful flavour makes the three-stage process worthwhile.

Tri Tip Steaks in a Chimichurri Marinade

Tri Tip steaks, are from the rump tip - near to where the picanha (above) is from. They aren't widely available yet, but the chimichurri marinade is great to use on a steak of your choice. The vinegar in the chimichurri  tenderises the steak while it marinates and the chopped leaves give a fresh taste and good colour.

If you're cooking up a Brazilian feast this summer - let us know! Contact us on twitter @simplybeeflamb, Facebook: /simplybeefandlamb or Instagram @simplybeefandlamb

Flat strips of brisket marinated overnight in ale, honey, garlic, olive oil and seasoning then slow cooked in the oven, breaded, deep fried and served with am avocado and yougurt dip - See more at: http://www.simplybeefandlamb.co.uk/recipes/tapas-style-breaded-brisket-a...
Flat strips of brisket marinated overnight in ale, honey, garlic, olive oil and seasoning then slow cooked in the oven, breaded, deep fried and served with am avocado and yougurt dip - See more at: http://www.simplybeefandlamb.co.uk/recipes/tapas-style-breaded-brisket-a...

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