Smoky Brazilian Churrasco with Farofa

Name: Smoky Brazilian Churrasco with Farofa
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 cup olive oil; 1/2 cup fresh lime juice; 5 cloves garlic; 2 tbsp salt; 1 tbsp black pepper; 1 tbsp smoked paprika; 2 lbs beef picanha; 1 lb pork sausage; 1 lb chicken thighs; 2 cups cassava flour; 4 tbsp butter; 1/2 cup diced bacon; 1/2 cup chopped onion; Salt and pepper

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

1 cup olive oil

1/2 cup fresh lime juice

5 cloves garlic

minced

2 tbsp salt

1 tbsp black pepper

1 tbsp smoked paprika

For the Meats

2 lbs beef picanha

rump cap

1 lb pork sausage

linguiça

1 lb chicken thighs

bone-in, skin-on

For the Farofa

2 cups cassava flour

farinha de mandioca

4 tbsp butter

1/2 cup diced bacon

1/2 cup chopped onion

Salt and pepper

to taste

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.

Ensure the meats reach an internal temperature of 165°F (75°C) for safety.

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