🇧🇷 Netão Bom Beef
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Three ways to prepare beef brisket point: roasted in beer, cooked shredded on a skewer, and wrapped in cellophane, focusing on an authentic Brazilian barbecue.
Recipe Video
Ingredients
- 3units (pieces) de Beef Brisket Point (known as 'Granito', Boneless Brisket, or 'Maçã de peito')
- Grill Salt (Coarse Salt)Substitui por: sal grosso
- Black Pepper
- Crushed Red Pepper Flakes
- Herbs (Thyme/Oregano)
- Fresh Oregano
- Wood Chips
- Onion
- Garlic
- Beer
- Cellophane Wrap (Kitchen Plastic Wrap)
Instructions
Season the first piece of brisket point with grill salt and black pepper on both sides.
Dica: Let the seasoning sit for 5 to 10 minutes.
Position the coals at a higher elevation with low heat and add wood chips to generate smoke.
Dica: Low heat is ideal for infusing smoke flavor.
Place the meat on the grill grate (higher level) and let it smoke for about 10 minutes on each side to brown.
Prepare the base for the beer-roasted brisket by placing onion and garlic in a roasting pan.
Season the bed of onion and garlic with a little grill salt, crushed red pepper flakes, and herbs like thyme and oregano.
Add more onion, garlic, and fresh oregano on top of the already browned brisket.
Dica: Use Terrinha brand crushed red pepper flakes if desired.
Pour beer (preferably warm) over the meat and the base in the roasting pan. If necessary, partially cover with aluminum foil.
Dica: If the beer is too cold, it might hinder the initial cooking process.
Return the roasting pan with the brisket to the grill rack to slow roast for approximately 4 hours.
For the second preparation, skewer the second piece of brisket.
Dica: Take full advantage of the 'granito' part (marbling). Remove ends that might burn.
Season the skewered brisket with grill salt and black pepper.
Wrap the skewered brisket completely with cellophane wrap.
Dica: This method aims to tenderize the meat.
Place the cellophane-wrapped brisket over the coals for about one hour.
Remove the cellophane wrap and return the brisket to the coals to brown the surface.
Cut the third brisket point in half, and then cut into 'medallions'. Set aside a portion (the 'maçã de peito') for another preparation.
Fold the main portion of the 'maçã de peito' to simulate the shape of a Picanha (top sirloin cap) and place it on a skewer.
Season the medallions/skewered piece only with a light layer of grill salt on both sides.
Dica: Use only wood for cooking this preparation, if possible.
Grill the skewers on the barbecue, keeping the meat about 16 inches (two hand-spans) above the coals.
After the initial cooking, make a small slit in the beer-roasted brisket to release pressure, and transfer it back to the embers to finish cooking if necessary.
Dica: The beer-roasted brisket should come out looking 'well-cooked' after 4 hours.
Remove the beer-roasted brisket from the heat, wrap it in aluminum foil, and let it rest for 5 minutes.
Dica: Resting is crucial to keep large cuts of meat succulent.
Begin serving by thinly slicing (shaving off) the 'granito' (cellophane-wrapped brisket) first, and then the 'maçãs' (medallions on the skewer).
Dica: The granito usually tends to be slightly more tender than the maçã.
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Nutrition Facts
TACO Table - per serving
- Energy41 kcal2%
- Carbohydrates4 g1%
- Protein4 g5%
- Total Fat1 g1%
- Dietary Fiber1 g3%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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