Churrasco de cauda de jacaré marinada na laranja
2015-06-23- Cuisine: Americana, Brasileira
- Course: Prato Principal, Tira gosto
- Skill Level: Demorada, Fácil
- Servings: 10
- Prep Time: 3:20 h
- Cook Time: 10m
- Ready In: 3:30 h
Average Member Rating
(4.8 / 5)
5 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calorias (kcal)
239 -
Carboidratos (g)
12,01 -
<BR>Proteínas (g)
23,40 -
Gorduras<BR>totais (g)
10,75 -
Gorduras saturadas (g)
6,02 -
Fibra<BR>alimentar (g)
1,58 -
Sódio (mg)
74,48
No último churrasco que fizemos na casa de um amigo resolvemos variar um pouco e assar uma carne diferente; chega de picanha, picanha, picanha…
… alguém deu a ideia de prepararmos uma carne de jacaré, imediatamente a sugestão foi aceita por todos. Meu irmão e o nosso amigo Juliano se encarregaram de comprar e marinar a carne, já eu e a Hanna nos dedicamos a assá-la e preparar um molho para acompanhar. Decidimos fazer um molho de alho bem suave, à base de creme de leite.
A ideia inicial era fazer cubos com a cauda do jacaré e assá-los em espetos de bambu, algo parecido com o que comemos em um restaurante japonês nos EUA. Contudo, já com a carne em mãos, percebemos que estava muito baixa para fazer o cubos no espeto. A saída foi levar assim mesmo para a churrasqueira, apenas com um pouco de azeite para manter a umidade. No final deu tudo certo, a carne ficou uma delícia marinada com as laranjas e o molho de alho completou o sabor perfeitamente.
Para quem ainda tem preconceito com a carne de jacaré, saiba que o seu consumo aumenta a cada dia no Brasil. Nas grandes cidades brasileiras, a carne de jacaré pode ser encontrada com certa facilidade. Muitas casas de carnes “nobres” e mercados municipais comercializam carnes “exóticas” hoje em dia, saia por ai perguntando e garanto que no mínimo você encontrará alguém que lhe venda por encomenda.
A carne de jacaré assada no forno convencional também fica incrível, neste caso é só marinar como nesta receita. Você também pode preparar a carne de jacaré frita, como se fosse um file de tilápia, use a sua imaginação!
Vamos à nossa receita de Churrasco de Jacaré
Ingredients
- 1kg de carne de jacaré (carne da cauda)
- 4 laranjas (somente o suco)
- 2 colheres de sopa de gengibre (ralado)
- 1 cebola roxa pequena (ralada)
- 200ml de água
- 1 colher de café de pimenta caiena
- 1 limão siciliano (somente o suco)
- 300ml de creme de leite
- 2 dentes de alho
- 1/2 colher de café de alho em pó
- 1 colher de café de cebola em pó
- 1/2 xícara de chá de cebolinha (triturada com a faca)
- 1/2 colher de café de sal
Method
Step 1
Descongele (se for o caso) a carne de jacaré e verifique se está completamente limpa, remova qualquer pedaço de pele ou nervo que encontrar. 
O ideal é encontrar a cauda em pedaços ou filés bem altos, assim você poderá preparar espetinhos de bambu com a carne, fica uma delícia. Dessa vez nós encontramos apenas em filés baixos, de qualquer forma ficaram ótimos.
Step 2
Deixe a carne da cauda de jacaré imersa na seguinte marinada:
- Suco de 4 laranjas
- Suco de 1 limão siciliano
- 2 colheres de gengibre ralado
- 1 cebola roxa ralada
- 1 colher de café de pimenta caiena
- 200ml de água
Deixe marinar no mínimo por 3 horas. 
Step 3
Para o creme de alho que vai acompanhar a carne misture:
- 300ml de creme de leite
- 2 dentes de alho amassados
- 1/2 colher de café de alho em pó
- 1 colher de cebola em pó
- 1/2 xícara de cebolinha triturada
- 1/2 colher de café de sal
Bata tudo com um fuê até agregar bastante ar e ficar bem consistente. Reserve na geladeira até a hora de servir. 
Step 4
Depois de marinada é só assar a carne, nessa parte não tem nenhum segredo. Trate a carne de jacaré como a carne de um peixe. Dois a cinco minutos de cada lado na churrasqueira bem quente são suficientes.
Como a carne de jacaré não possui muita gordura é legal espalhar um pouco de azeite em cada lado antes de levar para a churrasqueira. Deixe para salgar depois de assada.
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