Churrasco, the Brazilian barbecue, was born with the gaúcho cattle herders of the far south and has since become a weekend ritual across the whole country, from backyard grills to the rodízio restaurants of São Paulo where waiters carve meat at the table until you surrender. The favorite cut is picanha, the triangular cap of the rump with a thick layer of fat, which melts over the meat as it cooks.

Brazilians season it with coarse salt and nothing else, and they are right. This is food for a long sunny afternoon with friends, which happens to be the shape of a race day.

Vinagrete

Ingredients

• 3 ripe tomatoes
• 1 small red onion
• 1/2 green bell pepper
• 3 tablespoons flat leaf parsley
• 3 tablespoons (45 ml) white wine vinegar
• 1/4 cup (60 ml) olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

The picanha

Ingredients

• 1 whole picanha beef rump cap
• 3 tablespoons coarse salt

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