Churrasco with chimichurri (barbecued meat with sauce)
Churrasco is the Latin American name for meat barbecued over a wood or charcoal fire. Chimichurri is a herby pesto-like marinade or sauce used with grilled food.
I slow-cooked our churrasco with hickory chips for smokiness. Call ahead as you may need to order beef brisket from your butcher in advance. Brisket is a cut of meat from the lower chest of the animal, and is ideal for slow cooking. The chimichurri goes well with all meat, especially red meat.
This recipe is from NADIA magazine.
- beef brisket 1.2-1.4 kg, at room temperature
- olive oil , for rubbing
- salt 1½ teaspoons
- beer or stock ¼-⅓ cup (check label for gluten free)
Mint chimichurri sauce
- flat-leaf parsley leaves ⅓ cup, finely chopped
- mint leaves ⅓ cup, finely chopped
- oregano leaves 2-2½ tablespoons, finely chopped
- extra-virgin olive oil 2-3 tablespoons
- neutral-flavoured oil e.g. grapeseed, canola, 2 tablespoons
- red wine vinegar ¼ cup
- garlic cloves 2-3, minced
- chilli flakes ½-1 teaspoon
- Rub meat with oil and salt. Cook in barbecue with hood down (or in oven at 150°C) for 1 hour, then wrap brisket in foil, adding beer or stock to foil parcel (in oven, add beer to tin and cover with foil). Cook for 2½-3 hours until tender.
- To make the chimichurri, whisk ingredients in a bowl and season to taste with salt. Refrigerate for a few hours while the meat cooks (or overnight) to let flavours meld.
- Set meat aside to rest, still in tinfoil, for 15 minutes. Then roughly slice or shred meat and pour over juices from foil. Serve with chimichurri.