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  • All the Brazilian barbecue restaurants in England are amazing. Which is why we're making an

  • amazing chargrilled steak, some cassava chips, Brazilian coleslaw

  • and a chimichurri sauce. Is that Brazilian? Sort of!

  • For this dish we've got lots of different elements, we've got steak, cassava chips, a homemade coleslaw

  • and the amazing chimichurri sauce

  • but, they're all really simple. And it starts with

  • our cassava. Okay? Cassava / Or cassava You say

  • cassava, I say cassava !?! Whatever it is, it's an amazing root vegetable

  • that actually we don't use enough of in this country. So what we're going to do is cut it into

  • chips.

  • But, you've got to be careful. It's poisonous raw.

  • What? It's poisonous? If I eat it like this? Yeah, if you were to eat it now

  • If I ate this now? It's basically got elements of cyanide in it.

  • Really? And after a couple of hours if you ate too much you'd get

  • vertigo, vomiting and collapse and probably die few hours later. So what we need to do is cook

  • it.

  • Brilliant, welcome to the show. There we go, they can go into our pan

  • with a generous pinch of salt, bring that up to a simmer and they need to bubble away for about 15 minutes

  • or so. Like you would with potatoes.

  • And then drain them and we'll fry them later on. Next up we can look at our chimichurri sauce

  • which

  • is unbelievable! Chimichurri? Yes.

  • Is that chimichangas Brazilian cousin? Maybe! Well actually Argentinian cousin.

  • Because chiichurri is actually an Argentinian

  • dish originally, but it's become classic

  • in south Brazil as well. In the gaucho region where

  • steak is really big. Cool. So to start off with, 2 green chillies

  • into a hot pan and we just wanna char those so we get a nice kind of charring. They'll begin to pop.

  • Give them a little bit of a prick. You don't particularly want a chilli to explode on you.

  • No you do not! Adding to this sauce it's very simple, very few ingredients.

  • Two cloves of garlic, if you can just peel those and a generous bunch of

  • parsley. And I mean like loads.

  • Loads of fresh parsley, its a really vibrant green

  • sauce. Is parsley the traditional herb?

  • Yeah, I think. Other places might put oregano in or other favours as well. We're going with

  • parsley with the garlic and the chilli.

  • That's what this is all about, its our take on Brazilian dishes.

  • We are not going to get these right. Well we're going to try. Whether they're right or not they'll

  • taste amazing but are they traditional? That's what we want to know.

  • Yeah, that's what we want to know. What he said!

  • Couple minutes on the grill there and you can see the nice charred pieces... and it's hot,

  • the skin is beginning to fall off. But then all of these ingredients... parsley,

  • garlic, red wine vinegar (just a splash of this)

  • and a glug of oil going into our chopper to blend it all up

  • along with these chillies. Look at the vibrant colour.

  • Green, for Brazil! And look

  • at that. That's the kind of consistency you want. It's kind of got this amazing potency from the raw garlic

  • and chilli

  • you've got the vinegar, the salt and everything. That is the sauce?

  • That is the chimichurri part for our steak. We'll come back to that later on,

  • but for now we can make a coleslaw to go with it. Okay.

  • Coleslaw, you might argue not particularly Brazilian... I would probably agree...

  • but we're going to put some Brazilian flavours into it to really cause

  • some controversy. Okay, so, here goes... we've got red cabbage,

  • white cabbage and carrot which we're going to very very finely slice up

  • and then we'll add in some papaya, cashew nuts and mayonnaise.

  • We actually asked you lot on Facebook, as Brazilians, what's the best thing

  • about Brazil? And the things they said were all the things I think

  • are great about Brazil. Football, the women,

  • the food, the culture, the carnivals, the beaches.

  • You know Ipanema beach? Yep. In Brazil

  • is like Muscle Beach or Miami Beach in that

  • everyone is so good-looking it makes you angry.

  • Or Southend in the UK. Just like Southend!?!

  • Then all of those can go into a bowl along with a

  • tiny splash of white wine vinegar. A dollop

  • of mayonnaise. It doesn't need a lot, a very technical dollop that one and then

  • a pinch of salt and pepper. At the moment that's a pretty standard coleslaw. So if you

  • mix that up.

  • I'm going to put in two flavours now that resemble Brazil,

  • in my eyes. Tell me about them then. Papaya and this was an idea we got

  • from a Brazilian restaurant in London. That place

  • is unbelievable. The meat is better than any other meat I've ever tasted. I don't know whether they

  • marinate it or whatever... perhaps you could let us know... but

  • it's so tender and juicy and they just bring it to your table.

  • Once you've finished it they bring more. Once you've finished that, they bring more.

  • It's amazing. There we go, not too much, just a little bit, try not to mash that up.

  • Just king of

  • toss it together, along with a handful of cashew nuts. We'll leave a few more to

  • garnish

  • at the end. And that's it, a very simple slaw, takes moments to make.

  • The papaya and cashew just a little hint

  • towards Brazilian classic food. So there we go,

  • last thing to look at, is our steak. You've saved the best until last.

  • that's going to go into the pan. And that's not going to need more than a minute or so on

  • either side.

  • At this point we can probably drain our cassava chips.

  • Now be super careful because you want to get rid of all that excess water,

  • and at that point, you put it into your fryer, which has got oil preheated

  • at 180 degrees celsius. It'll make a bit of noise. But they'll go super crispy.

  • And when you're happy its cooked to the temperature you want, making sure the sides are

  • sealed in as well

  • and then transfer it to a warm plate and leave it to rest for a good couple of minutes. In the meantime,

  • we can plate up everything else.

  • Grab our chips, so a little pinch of salt on our

  • cassava chips. I want some of that Brazilian coleslaw.

  • Brazilian coleslaw... and I use "Brazilian" in inverted commas.

  • And then our steak, now that it's fully rested. It's had a good couple of minutes, we can

  • carve that

  • up. Nice! Obviously you can cook your steak to whichever temperature you like.

  • With that chimichurri sauce... look at this

  • And there we go, it's chimichurri steak, with Brazilian coleslaw and cassava chips.

  • It's what we think, might be, traditional

  • Brazilian steak, but we want you to tell us differently if that's the case.

  • Sorted!

  • It's spicy and tangy and fresh all in one.

  • There's so many flavours, it's got garlic, it's got

  • Chili. And because we've charred the chillies you get a slight smokiness as well. I'm loving that!

  • And hopefully this is pretty close to the gaucho style of cooking in Brazil.

  • And if it's not I'm sure they'll let us know!

All the Brazilian barbecue restaurants in England are amazing. Which is why we're making an

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B2 中高級

辣味牛排...飲食分類 巴西 (Chimichurri Steak... Sorted Eats Brazil)

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    nckuba 發佈於 2021 年 01 月 14 日
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