Churrasco Gaúcho

Introduction

Experience the authentic taste of Brazilian cuisine with Churrasco Gaúcho, where beef ribs are slow-roasted over an open fire. This rustic method emphasizes the natural flavors of the meat, enhanced by the rich smokiness that only time and fire can impart. Join in this time-honored tradition of cooking that transforms simple ingredients into a culinary masterpiece.

Ingredients

🥩 1 large rack of beef ribs Costela - No specific brand
🧂 Fine salt - No specific brand

Instructions

1- Prepare the Meat:

• Start with a large, unseasoned rack of beef ribs.
• Ensure that the ribs are thoroughly dried for even browning.

2- Set Up the Fire:

• Build an open fire using wood or charcoal to create a pit fogo de chão.
• Make sure the fire is steady and produces enough heat from coals to last for the entire cooking time.

3- Position the Ribs:

• Place the beef ribs on a metal rack or spit.
• Orient the ribs with the fat side facing the heat to keep the meat moist and basted during cooking.

4- Slow-Roast the Ribs:

• Allow the ribs to cook slowly over the fire for about 11 hours.
• Use low heat and consistent smoke for rendering the meat tender and infusing it with a smoky flavor.

5- Remove and Rest:

• Carefully remove the cooked ribs from the fire.
• Place them on a large black serving platter and let the ribs rest briefly to allow for easier handling.

6- Shred the Meat:

• Use protective gloves and meat shredding claws to gently separate the meat from the bones.
• Ensure the meat easily falls apart, showcasing its tenderness.

7- Season with Salt:

• Just before serving, sprinkle fine salt over the shredded meat.
• This step enhances the natural flavor of the beef without overpowering it.

Prep Time: 15 minutes
Cook Time: 11 hours
Total Time: 11 hours 15 minutes
Servings: As a main dish to be shared among a group
Equipment: Open Fire Pit Fogo de chão, Metal Rack/Spit, Meat Shredding Claws, Knives, Large Black Serving Platter, Chef’s Apron "BBQ Nogueira"

Nutrition: Calories, proteins, fats, and carbohydrates will vary based on the specific cut and portion sizes.

Cooking Tips

• Essential Smokiness: The smoke is the main flavoring agent, so use a good quality wood for an enhanced smoky aroma.
• Extended Cooking Time: Do not rush the process; the prolonged cooking time is vital for ultimate tenderness.
• Post-Cooking Salt Application: Salt the meat only after it has been cooked to maintain its juiciness.

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Churrasco Gaúcho