Picado
Small cubes of fried beef, usually served with fries.
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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Picado, meaning 'chopped' or 'minced,' likely evolved as a way to make tougher cuts of beef more palatable and to stretch meat further. The dish reflects Portugal's history of resourcefulness and adapting cooking techniques to available ingredients. Its simplicity suggests humble origins, potentially linked to rural areas.
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Picado is a popular dish in Portugal, often enjoyed as a petisco (tapas-style snack) or a main course. It is a sociable dish, frequently shared among friends and family.
Social Dining
Picado is often served in a large communal dish, encouraging sharing and conversation around the table. This reflects the Portuguese emphasis on togetherness and communal eating.
Petisco Culture
As a petisco, picado is a key part of Portugal's tapas-like dining culture, where people gather to enjoy small plates with drinks before or instead of a full meal.
Regional Variations
While the basic recipe remains the same, variations exist from region to region, with some areas incorporating different spices, herbs, or vegetables.
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Picado offers a savory and robust flavor profile dominated by beef, garlic, and wine. The frying process creates a delightful crisp exterior, while the interior remains tender.
The core flavor comes from the beef, typically cubed into small, bite-sized pieces and fried until browned and slightly crispy. Garlic is a key aromatic component, often added generously during the frying process to infuse the beef with its pungent flavor. White wine (or sometimes beer) is used to deglaze the pan and create a flavorful sauce. Bay leaf and piri-piri (optional for a bit of heat) are other common additions.
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Beef Quality
Choose a cut of beef that is suitable for frying, such as sirloin or rump. Marinating the beef beforehand can also enhance its tenderness and flavor.
High Heat
Fry the beef at high heat to achieve a crispy exterior without overcooking the interior. Avoid overcrowding the pan, as this will lower the temperature and result in steamed rather than fried beef.
Deglazing the Pan
Don't skip the deglazing step! Using white wine (or beer) to scrape up the browned bits from the bottom of the pan creates a rich and flavorful sauce.
Accompaniments
While fries are the most common accompaniment, Picado also pairs well with rice, salad, or simply crusty bread for soaking up the sauce.
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