Costela no Bafo
Slow-cooked beef ribs, a popular choice at Portal do Engenho II.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Portal do Engenho II
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The churrasco tradition, deeply rooted in the gaucho culture of Southern Brazil, influenced the development of Costela no Bafo. The practice of slow-cooking large cuts of meat over open flames or in enclosed spaces like underground pits dates back centuries, reflecting the resourcefulness of the gauchos in preserving and preparing meat.
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Costela no Bafo is more than just a dish; it's a social event, often associated with gatherings, celebrations, and communal meals, particularly in Southern Brazil.
Gaucho Tradition
Reflects the gaucho tradition of open-fire cooking and meat consumption, emphasizing simplicity, quality ingredients, and shared experiences.
Social Gathering
Frequently served at churrascos (barbecues) and family gatherings, promoting a sense of community and shared enjoyment.
Celebratory Dish
Often prepared for special occasions and festivities, symbolizing abundance and celebration.
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Costela no Bafo is characterized by a rich, smoky, and intensely beefy flavor, enhanced by simple seasoning.
The primary flavor is derived from the beef ribs themselves, specifically the cut containing ample fat and connective tissue. The 'bafo' method, meaning 'breath' or 'steam', concentrates the meat's natural juices and renders the fat, resulting in a deeply savory and tender texture. Coarse salt (sal grosso) is the most common seasoning, allowing the beef's inherent flavor to shine through. Some variations may include garlic, herbs, or a dry rub for added complexity, but the emphasis remains on showcasing the quality of the beef.
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Meat Selection
Choose ribs with ample marbling and fat content, as this contributes significantly to the flavor and tenderness.
Temperature Control
Maintain a low and consistent temperature throughout the cooking process to ensure even cooking and prevent the meat from drying out.
Salting
Use coarse salt (sal grosso) generously, allowing it to penetrate the meat during the cooking process. The salt helps to draw out moisture and enhance the beef's natural flavor.
Resting
Allow the cooked ribs to rest for at least 30 minutes before carving to allow the juices to redistribute, resulting in a more tender and flavorful final product.
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