Churrasco

Meats

• beef sirloin600 g
• linguiça or gluten-free pork sausages6
• chicken thighs500 g
• beef short ribs600 g
• coarse sea salt5 tbsp

To serve

• tomatoes3
• white onion1
• flat-leaf parsley1 handful
• white wine vinegar4 tbsp
• olive oil4 tbsp
• cassava flour200 g
• butter50 g

Meats

1. 01

   Build a fire and let it burn down to steady, glowing coals. Flames scorch; coals cook.

2. 02

   Cut the sirloin into thick strips, keeping the fat on. Thread the sirloin, short ribs, chicken thighs and sausages onto separate long skewers, folding the beef strips so the fat sits on the outside.

3. 03

   Salt everything heavily with coarse salt 30 minutes before it goes on, and knock the excess off.

4. 04

   Start the short ribs first, furthest from the heat, and give them 1½ to 2 hours, turning often, until the meat is tender and pulls away from the bone.

5. 05

   About 30 minutes before the short ribs are done, add the boneless chicken thighs and the linguiça sausages and grill them for 15 to 20 minutes, turning often, until the chicken reaches 75°C inside with clear juices and the sausages are cooked through with no pink. Add the sirloin last — it needs only 10 to 12 minutes.

6. 06

   Slice the outer cooked layer off the sirloin and short rib skewers straight onto the plate, then return them to the fire to cook the next layer. Serve the chicken and sausages only once they are cooked right through, never sliced off in layers.

To serve

7. 07

   Finely dice the tomatoes and white onion and chop the parsley. Mix the finely diced tomato and white onion, the chopped parsley, the vinegar and the olive oil for the vinaigrette and let it sit for 20 minutes.

8. 08

   Toast the cassava flour in the butter, stirring constantly, until golden and sandy — that is farofa.

9. 09

   Serve the sliced meats with both, and eat as it comes off the fire rather than all at once.