Costela Premium
Costela bovina premium assada lentamente, desmanchando, acompanhada de mandioca cozida e farofa.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Duca Restaurante
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Barbecuing traditions in Brazil have evolved from the practices of the 'gaúchos,' the South American cowboys of the pampas region. They would roast large cuts of meat over open fires, a method that has been refined over generations. The slow-cooking technique for ribs likely emerged from a desire to tenderize tougher cuts of beef and maximize flavor over extended periods.
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Costela is more than just food; it is often the centerpiece of social gatherings and celebrations in Brazil, particularly in regions with strong 'gaúcho' traditions.
Gathering and Sharing
Sharing Costela is a communal experience. It's often prepared for large groups, fostering a sense of togetherness and celebration.
Regional Pride
The preparation and accompaniments of Costela can vary regionally, reflecting local ingredients and culinary traditions. Specific wood types used for smoking, spice blends, and farofa recipes can all be markers of regional identity.
Weekend Tradition
Costela is often enjoyed on weekends, particularly Sundays, as a leisurely and celebratory meal.
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The dish showcases a rich, savory, and slightly smoky flavor profile, complemented by earthy and starchy undertones.
The 'Costela Premium' delivers a deeply savory and umami-rich beef flavor, intensified by slow cooking. The rendered fat imparts a melt-in-your-mouth texture and adds to the overall richness. The 'mandioca cozida' (boiled cassava) provides a mild, starchy counterpoint, while the 'farofa' (toasted cassava flour) adds a textural element with a subtle nutty and slightly crunchy flavor. The seasoning typically involves coarse salt, which enhances the natural beef flavor, possibly with hints of garlic, pepper, or other regional spices.
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Slow Cooking is Key
The hallmark of good Costela is its tenderness. Slow cooking at a low temperature is crucial for breaking down the connective tissues and rendering the fat, resulting in a melt-in-your-mouth texture.
Quality of Beef
Choosing a high-quality cut of beef is essential. Look for well-marbled ribs, as the fat contributes significantly to the flavor and tenderness.
Salt and Simplicity
Brazilian barbecue often relies on simplicity. Coarse salt is the most common seasoning, allowing the natural flavor of the beef to shine. Over-seasoning can mask the inherent quality of the meat.
Farofa Variations
Experiment with different farofa recipes to add your own personal touch. Common additions include bacon, eggs, onions, and herbs.
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