Espeto de Carne
Grilled meat skewer, a classic Brazilian barbecue staple.
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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ESPETO - Espetaria e Cervejaria
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Espeto de Carne evolved from the gaucho tradition of roasting meat over open fires in the pampas of Southern Brazil. This practice, born from necessity and resourcefulness, transformed into a celebrated culinary art form. The churrasco tradition, including the espeto, reflects a blend of indigenous, European, and African influences, shaped by the available resources and lifestyle of the region.
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Espeto de Carne is deeply intertwined with Brazilian social gatherings and the churrasco tradition. It's not just a meal, but an event celebrating community, friendship, and the joy of sharing good food.
Social Gathering
Churrascos featuring Espeto de Carne are a popular social activity, often held on weekends or for special occasions. They bring together families and friends to enjoy a leisurely meal and socialize.
Gaucho Heritage
The dish is a direct link to the gaucho culture of Southern Brazil, representing their resourcefulness and expertise in preparing meat over open fires.
Part of Churrasco
Espeto de Carne is a key component of a typical churrasco, which includes a variety of grilled meats served rodizio-style (continuously). It is common to enjoy the skewer alongside a variety of side dishes.
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Espeto de Carne offers a rich and savory experience, dominated by the inherent flavor of grilled meat. The simple seasoning allows the natural beef flavor to shine, complemented by subtle smoky notes from the charcoal or wood fire.
The primary flavor is undoubtedly beefy, often using cuts like picanha (rump cap), sirloin, or filet mignon. A coarse salt seasoning is usually the only addition, highlighting the meat's quality. The grilling process imparts a smoky char on the exterior while keeping the inside juicy and tender. Sometimes garlic butter or chimichurri sauce are added after cooking for extra flavor.
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Meat Selection
Choose high-quality cuts of beef with good marbling for the best flavor and tenderness. Picanha is a classic choice, but other cuts like sirloin, ribeye, or filet mignon work well.
Seasoning Simplicity
Don't over-season! Coarse salt is usually sufficient. The goal is to enhance, not mask, the natural flavor of the beef.
Heat Control
Grill the skewers over medium-high heat to achieve a good sear on the outside while keeping the inside juicy. Rotate the skewers frequently for even cooking.
Doneness
Cook to your desired level of doneness. Use a meat thermometer for accuracy. Medium-rare to medium is generally recommended for optimal tenderness.
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