Straight from the Churrascaria or Brazilian BBQ, this traditional meat dish will have you drooling.

... Read more.


  • 3 lb 5 oz (1.5 kg) rump cap

  • rock salt


  • 1.

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

  • 2.

    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 onto the skewer. Sprinkle the rock salt all over the meat.

  • 3.

    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.

  • 4.

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

  • 5.

    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.)


This recipe is featured in the Braza cookbook.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings