Smoky Brazilian Churrasco with Farofa
Grilled Meats with a Savory Cassava Flour Side
This traditional Brazilian barbecue pairs mouthwatering grilled meats with a flavorful cassava flour accompaniment known as Farofa.
- 5 h
- 6
- Intermediate
Ingredients
For the Marinade
For the Meats
For the Farofa
Preparation
Marinating the Meats
Combine Marinade Ingredients
In a large bowl, mix olive oil, lime juice, minced garlic, salt, black pepper, and smoked paprika.
Coat the Meats
Add the beef picanha, pork sausage, and chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade.
Refrigerate
Cover the bowl and refrigerate for at least 3 hours or overnight.
Marinate overnight for enhanced flavor.
Preparing the Farofa
Cook the Bacon
In a large skillet over medium heat, melt the butter and cook the diced bacon until crispy.
Sauté the Onion
Add the chopped onion to the skillet and sauté until golden brown.
Toast the Cassava Flour
Stir in the cassava flour, season with salt and pepper, and cook until the flour is lightly toasted.
Stir continuously to avoid burning.
Cooking Process
Grilling the Meats
Preheat the grill to medium-high heat and cook each type of meat until done.
Resting the Meats
Let the grilled meats rest for 10 minutes before slicing.
Toasting the Farofa
If needed, rewarm and briefly toast the farofa over medium heat before serving.
Plating & Serving
Smoky Brazilian Churrasco with Farofa
Smoky Brazilian Churrasco with Farofa
Plating & Serving
Serve the churrasco on a large platter, accompanied by a bowl of crispy, toasted farofa to complement the grilled meats.