Espeto de Picanha
Picanha skewer, a popular Brazilian barbecue cut of beef.
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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Espettos Gourmet
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The Brazilian churrasco tradition, deeply rooted in gaucho culture, heavily influenced the development of Espeto de Picanha. The nomadic gauchos, skilled horsemen and cattle ranchers of the South American pampas (grasslands), were known for roasting large cuts of meat over open fires. This technique evolved over centuries, leading to the development of specific cuts and cooking methods, including the now-iconic Picanha.
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Espeto de Picanha is more than just a dish; it's a cultural centerpiece, deeply embedded in Brazilian social gatherings and celebrations. It represents hospitality, community, and the appreciation of quality ingredients.
Churrasco Tradition
Espeto de Picanha is a staple of Brazilian churrascos, barbecues that are elaborate social events centered around grilling various cuts of meat. These gatherings are a significant part of Brazilian culture, fostering camaraderie and celebration.
Gaucho Influence
The dish's origins lie in the gaucho culture of southern Brazil. The gauchos' nomadic lifestyle and reliance on cattle raising shaped their cooking techniques, with simple methods focused on maximizing the flavor of the meat.
Sharing and Community
Churrascos are communal events where food is shared generously. Espeto de Picanha, often carved directly from the skewer, embodies this spirit of sharing and hospitality.
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Espeto de Picanha offers a rich, beefy flavor, enhanced by salt and the smoky char from grilling. It's a simple yet profound taste experience focused on the quality of the beef.
The primary flavor comes from the Picanha cut itself – a triangular cut from the rump cap with a thick layer of fat. When cooked, the fat renders and bastes the meat, providing moisture and intense flavor. Coarse salt is the most common seasoning, enhancing the natural beef flavor. The grilling process imparts a smoky char that adds depth and complexity.
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Choosing the Picanha
Look for a Picanha cut with a thick, even layer of fat (around 1-2 cm). The fat is crucial for flavor and moisture.
Salting the Meat
Use coarse salt generously, ensuring it coats all sides of the meat. Salt helps to draw out moisture and create a delicious crust.
Grilling Technique
Grill over high heat to sear the outside and create a flavorful crust. Rotate the skewer regularly for even cooking. Aim for medium-rare to medium doneness for the best flavor and tenderness.
Cutting Against the Grain
When slicing the picanha after grilling, it's important to cut against the grain. This helps to shorten the muscle fibers, making the meat more tender and easier to chew.
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