Costela de Boi (Beef Ribs)
Slow-roasted beef ribs, seasoned for flavor.
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 barbecue, known as 'churrasco', has deep roots in the gaucho culture of Southern Brazil. The practice of roasting large cuts of meat over an open fire originated with the cattle ranchers who would prepare their meals while tending to their livestock. This tradition evolved over centuries, eventually leading to the popular churrascarias and the slow-roasted ribs we know today.
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Costela de Boi holds significant cultural importance in Brazil, particularly in the southern region. It's often associated with gatherings, celebrations, and the gaucho tradition.
Social Gathering
Costela de Boi is typically prepared for large groups, families, and friends, fostering a sense of community and shared experience.
Churrasco Tradition
It's a cornerstone of the Brazilian churrasco, a barbecue style that's deeply ingrained in the country's culture and identity.
Gaucho Heritage
The preparation and consumption of Costela de Boi are linked to the gaucho (South American cowboy) traditions of Southern Brazil, representing a connection to the land and rural lifestyle.
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Costela de Boi is characterized by its rich, savory, and smoky flavors. The slow roasting process renders the fat, resulting in incredibly tender and flavorful meat.
The primary flavor profile comes from the beef itself, enhanced by simple seasonings like coarse salt (sal grosso). The slow-roasting process imparts a deep, smoky flavor. The fat marbling within the ribs melts and bastes the meat from the inside, resulting in a juicy and succulent texture. While additional seasonings can be used, the quality of the beef and the slow-cooking technique are the key to the dish's signature flavor.
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Meat Selection
Choose a good quality beef rib rack with ample marbling for maximum flavor and tenderness. Look for ribs with a thick layer of fat covering the meat.
Seasoning Simplicity
Coarse salt is the traditional seasoning. Apply it generously to all sides of the ribs a few hours before cooking to allow it to penetrate the meat. Avoid over seasoning.
Slow and Low
The key to tender ribs is slow roasting over indirect heat for an extended period (4-6 hours or more). Maintain a consistent temperature to ensure even cooking.
Smoke Infusion
Add wood chips (like mesquite or hickory) to the coals during the cooking process to impart a smoky flavor. Monitor the smoke level, avoiding excessive smoke which can make the ribs bitter.
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