Picanha na Chapa
Grilled Picanha served on a hot plate, often accompanied by sides like rice, beans, farofa and vinaigrette. Popular for sharing.
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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Brazilian churrasco traditions, influenced by the gaucho culture of Southern Brazil, have evolved over centuries. Picanha, the prized cut, gained popularity in the mid-20th century, becoming a staple in churrascarias and eventually being served on hot plates for a more interactive and communal dining experience.
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Picanha na Chapa is deeply rooted in Brazilian social gatherings and celebrations. It embodies the spirit of sharing and community, often enjoyed amongst friends and family around a table.
Communal Dining
Serving picanha on a hot plate encourages shared eating and conversation, fostering a sense of togetherness.
Celebratory Occasions
Picanha na Chapa is a popular choice for birthdays, holidays, and other special events, symbolizing abundance and festivity.
Churrasco Tradition
It is a modern adaptation of the traditional Brazilian churrasco, bringing the grilled meat experience to the table in a convenient and engaging format.
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Picanha na Chapa offers a rich and savory flavor profile, primarily characterized by the beef's natural taste enhanced by simple seasoning and the smoky char from grilling. The accompaniments add layers of contrasting and complementary tastes and textures.
The picanha itself boasts a deep, beefy flavor, intensified by the rendered fat cap. Seasoning is typically minimal, often just coarse salt, allowing the quality of the meat to shine. The grilling process imparts a smoky char. Rice provides a neutral base, while beans offer earthy and slightly sweet notes. Farofa, made from toasted cassava flour, adds a crunchy texture and nutty flavor. Vinaigrette brings a tangy and refreshing counterpoint with its acidity and herbaceousness.
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Meat Quality
Start with high-quality picanha with a generous fat cap for the best flavor and tenderness.
Searing Technique
Sear the picanha quickly on high heat to create a crust while keeping the inside juicy and rare to medium-rare.
Hot Plate Temperature
Ensure the hot plate is sufficiently hot to keep the meat sizzling, but not so hot that it overcooks the slices.
Accompaniment Balance
Balance the rich meat with refreshing sides like vinaigrette and a light salad.
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