Bife Acebolado
Steak topped with sauteed onions. A classic Brazilian dish.
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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Bife Acebolado reflects Brazil's culinary history, influenced by indigenous ingredients, Portuguese colonization, and African slavery. The introduction of cattle by the Portuguese laid the foundation for beef dishes, while onions, also brought by the colonizers, became a staple. The simplicity of the dish suggests its origins in home cooking, evolving over time with regional variations.
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Bife Acebolado is a quintessential comfort food in Brazil, commonly enjoyed in homes and 'botecos' (casual bars/restaurants). It represents simple, hearty, and flavorful Brazilian cuisine.
Everyday Meal
Bife Acebolado is a very common dish for lunch or dinner, often served as a quick and satisfying meal. It's a staple in many Brazilian households.
Boteco Staple
You'll find Bife Acebolado served at 'botecos', traditional Brazilian bars, often accompanied by rice, beans, and farofa (toasted cassava flour).
Family Tradition
The preparation of Bife Acebolado is often passed down through generations, with each family having their own slight variations.
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Bife Acebolado offers a savory and comforting flavor profile, primarily characterized by the rich taste of beef complemented by the sweetness of caramelized onions.
The dominant flavor is the umami of the beef, typically a cut like sirloin or top round. This is balanced by the sweet and slightly tangy flavor of onions that have been slowly sauteed until softened and lightly browned. A touch of salt and black pepper enhances the natural flavors of both ingredients. The onions release their sugars during cooking, creating a subtly sweet counterpoint to the savory beef.
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Tenderizing the Beef
Pounding the steak slightly before cooking helps to tenderize it, especially if using a less expensive cut. You can also marinate it briefly in vinegar or lemon juice.
Caramelizing the Onions
Cook the onions slowly over medium-low heat to allow them to caramelize properly, releasing their natural sweetness. Don't rush the process; patience is key.
Proper Seasoning
Don't be afraid to season the beef generously with salt and black pepper. This is crucial for enhancing its flavor.
Deglazing the Pan
After searing the beef, deglaze the pan with a splash of red wine or beef broth to create a flavorful sauce that will complement the dish.
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