South_American
South American - Brazilian Churrasco and Classics
Calabresa Acebolada na Chapa com Pão Francês
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 800g prime beef (picanha / carne seca), pork, chicken, or fresh seafood
- • 3 tbsp dendê oil, olive oil, or butter
- • 2 medium onions, diced or sliced
- • 4 garlic cloves, minced
- • 1 cup thick coconut milk, beef broth, or black bean gravy
- • 1 tbsp fresh coriander, parsley, and lime juice
- • 1 tsp sea salt and malagueta pepper
- • Accompaniments: white rice, farofa, couve, or vinagrete
Preparation Steps
1
Phase 1
Season meat with garlic, lime, and salt; marinate seafood or soak dry beans.
2
Phase 2
Grill over hot charcoal embers, braise in clay panela, or fry until crispy and golden.
3
Phase 3
Simmer with rich coconut milk and dendê oil, or fold into garlicky cassava mash.
4
Phase 4
Scatter with fresh coriander, spring onions, and lime zest.
5
Phase 5
Serve hot with white rice, farofa, and fresh Brazilian sides.