Alcatra
Another popular cut of beef served in Brazilian barbecues, often leaner than picanha but still flavorful.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Churrascaria Gauchinho
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Brazilian barbecue, or churrasco, has roots in the gaucho traditions of Southern Brazil. Gauchos, nomadic cowboys, would roast meat over open fires. This tradition evolved into the elaborate churrascarias of today, showcasing a variety of cuts, including Alcatra.
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Alcatra is a popular cut in Brazilian churrascarias and home barbecues, enjoyed as part of a larger spread of grilled meats and side dishes. It represents a central aspect of Brazilian social gatherings, where sharing food and conversation are paramount.
Churrasco Gatherings
Alcatra is a common feature at churrascos, which are important social events in Brazilian culture. These gatherings involve grilling various meats and are often accompanied by family, friends, and music.
Brazilian Cuisine Staple
While Picanha often receives more attention, Alcatra is a valued part of Brazilian cuisine and represents the variety and appreciation for different cuts of beef.
Regional Variations
While the preparation of Alcatra is generally consistent across Brazil, regional variations might exist in seasoning or accompanying side dishes.
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Alcatra offers a more subtle, beefy flavor compared to Picanha, due to its leaner nature. It's typically seasoned simply to enhance, not mask, the meat's natural taste.
The flavor profile of Alcatra is primarily beefy and savory. While leaner than Picanha, a good cut of Alcatra still possesses sufficient marbling to provide a satisfying juiciness. Common seasonings include coarse salt (sal grosso), sometimes garlic powder, and occasionally black pepper. The fat cap, if present, renders during cooking, adding richness to the overall flavor. The texture is tender when cooked properly, but can become tough if overcooked due to the lower fat content.
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Salt is Key
Use coarse salt (sal grosso) generously to season the Alcatra. The large salt crystals help draw out moisture and create a flavorful crust during grilling.
Don't Overcook
Alcatra is best served medium-rare to medium. Overcooking will result in a tough and dry cut of meat. Use a meat thermometer to ensure the desired internal temperature.
Proper Slicing
Slice the Alcatra against the grain to maximize tenderness. This shortens the muscle fibers, making it easier to chew.
Resting the Meat
Allow the Alcatra to rest for 5-10 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender cut.
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