Gaucho - Style Brazilian Barbecue (Churrasco A Gaucha)

Course: Beef, Dinner
Servings: 6 people

Ingredients

Beef

  • 4 pieces Beef sirloin with the fat cap cut into 8 oz. pieces and skewered on a large Churrsaco skewer
  • 3/4 cup lime juice
  • 1/3 cup red wine Grgich Hills Estate Merlot
  • 1 onion, brunoise finely diced
  • 2 garlic cloves minced
  • 2 tsp oregano minced
  • 1 bay leaf
  • 1 tsp black pepper freshly ground
  • salt to taste

Brazilian Barbecue Sauce

  • 1 cup catsup
  • 1/2 cup water
  • 1/3 cup vinegar
  • 2 tbsp instant coffee
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp chili powder
  • 1 tsp celery seed
  • 1/8 tsp garlic powder
  • 4 dashes Tabasco sauce

Instructions

Beef

  • Combine all ingredients and marinate for several hours or overnight.
  • When ready to barbecue, remove meat from marinade, pat dry with paper towels and grill on both sides to desired degree of doneness.

Brazilian Barbecue Sauce

  • Mix ingredients in a sauce pan and cook over low heat for about 30 to 40 minutes. Season to taste.
  • Makes approximately 2 cups of sauce.

Notes

Chef Almir Da Fonseca, Chef Instructor at The Culinary Institute of America, Greystone

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