Rump cap on the skewer.
Rump cap on the skewer. CONTRIBUTED

You'll remember this meal for the rest of your life

IF THERE are two things Brazilians are experts at, says chef and author Andre Felicio, it's barbecues and football.

"We Brazilians believe that we have a population of 200 million football coaches and barbecue cooks (churrasqueiros),” he says in his first book, Braza.

"The love for both football and barbecue in Brazil is so immense that everybody basically knows everything there is to know about both topics.

Andre Felicio is the author of Braza. STRICT ONE-TIME USE ONLY FOR WEEKEND MAGAZINE.
Andre Felicio is the author of Braza. CONTRIBUTED

"Healthy arguments are pretty normal over a Brazilian barbecue. Maybe that's one of the reasons the Brazilian barbecue has evolved into what it is nowadays.”

While the Rio Olympics wrap up this weekend, it also marks 16 years since Felicio came to Australia from San Paulo to study English and watch the 2000 Sydney Olympic Games.

Braza gives readers a taste of an authentic Brazilian churrascaria and unlocks some of the secrets behind a great barbecue, with recipes like these.

Rump cap on the skewer

Rump cap is the best piece of meat to cook on a skewer using a rotisserie barbecue. Trust me on this one, follow every step of the recipe and you will remember this meal for the rest of your life. Serves 4-6.


1.5kg rump cap

rock salt.

METHOD: Trim any excess skin that's located on the side of the rump cap. Make sure you do not trim the fat.

Slice the rump cap into three pieces. When skewering, fold it, leaving the fat on the outside. You will need to squeeze the meat a little so it holds firmly on the skewer. Sprinkle the rock salt all over the meat.

If you have a rotisserie grill, let the meat turn until you can start slicing it. Otherwise, place it on the barbecue grill, over medium heat, with the fat side down.

Once the fat starts to catch on fire, start turning it until all sides are completely seared.

When cooked the way you like it, slice it thinly. Then add more salt and place it back on the barbecue grill or rotisserie. Then slice it again and keep repeating the process. (This is how it's traditionally done in all Brazilian churrascarias.)


Recipe extract from Braza by Andre Felicio, published by New Holland, RRP $45. Available from book stores or online