Costela Premium
Slow-cooked ribs, tender and flavorful. A popular choice for those seeking a hearty and satisfying meal.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Mania de Churrasco Prime Steak House
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Brazilian barbecue, or 'churrasco,' has roots in the traditions of the gauchos, the cowboys of the South American pampas. They would roast large cuts of meat over open fires. Over time, this evolved into the sophisticated grilling techniques and specific cuts of meat, like 'costela' (ribs), that define modern Brazilian barbecue.
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Costela is more than just a meal in Brazil; it's a social event, often enjoyed during gatherings with family and friends. The preparation is a slow, deliberate process, symbolizing patience and sharing.
Sunday Barbecue
Sunday barbecue (Churrasco de Domingo) is a cherished tradition in many Brazilian households. Costela is frequently the star of the show, representing a time for relaxation, connection, and celebration.
Gaucho Influence
The gaucho culture deeply influences the preparation and presentation of Costela. The simplicity of the seasoning and the emphasis on the quality of the meat reflect the gaucho's respect for the land and its resources.
Rodizio Style
Costela is a staple at rodizio-style restaurants, where servers circulate with skewers of meat, carving portions directly onto diners' plates. This abundant and communal style of eating embodies the Brazilian spirit of hospitality.
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The flavor profile of Costela Premium is deeply savory and smoky, with a rich beefiness that's enhanced by simple seasonings. The slow cooking process renders the fat, creating an incredibly tender and flavorful experience.
The primary flavor is the intense beefiness of the ribs themselves, specifically from cuts like the beef rib plate. Seasoning typically includes coarse salt, which draws out moisture and creates a flavorful crust. Smoke from the wood fire adds a crucial layer of complexity, contributing earthy and sometimes subtly sweet notes, depending on the wood used (often mesquite or a fruit wood blend).
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Choosing the Right Cut
Select thick-cut beef ribs with ample marbling. The marbling will render during the slow cooking process, adding moisture and flavor.
Salting Technique
Use coarse salt liberally, coating the ribs evenly. Allow the salt to sit on the ribs for at least an hour (or even overnight) to draw out moisture and create a better crust.
Low and Slow
Maintain a low and consistent temperature (around 225-250°F) for slow cooking. This ensures the ribs become tender and the fat renders properly. Monitor the temperature closely using a meat thermometer.
Wood Selection
Use a wood that imparts a subtle smoky flavor without overpowering the beef. Mesquite, hickory, or a blend of fruit woods are all good choices.
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