Smoky Brazilian Churrasco with Farofa
This traditional Brazilian barbecue pairs mouthwatering grilled meats with a flavorful cassava flour accompaniment known as Farofa.
Preparation
Get these tasks done before you start cooking.
Marinating the Meats
- 1
Combine Marinade Ingredients
In a large bowl, mix olive oil, lime juice, minced garlic, salt, black pepper, and smoked paprika.
- 2
Coat the Meats
Add the beef picanha, pork sausage, and chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade.
- 3
Refrigerate
Cover the bowl and refrigerate for at least 3 hours or overnight.
Tip: Marinate overnight for enhanced flavor.
Preparing the Farofa
- 1
Cook the Bacon
In a large skillet over medium heat, melt the butter and cook the diced bacon until crispy.
- 2
Sauté the Onion
Add the chopped onion to the skillet and sauté until golden brown.
- 3
Toast the Cassava Flour
Stir in the cassava flour, season with salt and pepper, and cook until the flour is lightly toasted.
Tip: Stir continuously to avoid burning.
How to Make Smoky Brazilian Churrasco with Farofa
Total time: 6 h 40 min · Yields 6 servings
- 1
Grilling the Meats
Preheat the grill to medium-high heat and cook each type of meat until done.
- 2
Resting the Meats
Let the grilled meats rest for 10 minutes before slicing.
- 3
Toasting the Farofa
If needed, rewarm and briefly toast the farofa over medium heat before serving.
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