Costela
Beef ribs, slow-roasted for maximum tenderness.
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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Fogo de Chão Brazilian Steakhouse
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The tradition of slow-roasting beef ribs in Brazil, particularly 'Costela' in the southern regions, is deeply intertwined with the gaucho culture and their way of life. The techniques were developed out of necessity, utilizing simple resources like wood-fired pits and readily available beef, to feed large groups of workers. It reflects a heritage of resourcefulness and communal feasting.
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Costela is more than just a meal; it's a social event and a celebration of Brazilian gaucho culture. It’s often prepared at large gatherings, emphasizing community and shared enjoyment.
Gaucho Tradition
Costela is central to the culinary traditions of the gauchos, the South American cowboys, and their cattle-ranching lifestyle. The preparation method reflects their resourcefulness and communal spirit.
Churrasco
Costela is a staple of Brazilian churrasco, a barbecue style featuring various cuts of meat cooked over open flames. It is frequently served alongside other grilled meats, salads, and side dishes.
Family & Gatherings
Preparing and enjoying Costela is a communal activity. It is often the centerpiece of family gatherings, festivals, and celebrations, bringing people together to share food and fellowship.
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Costela offers a rich, savory, and smoky flavor profile, centered around the natural taste of beef. The slow-roasting process allows the collagen to break down, resulting in incredibly tender and flavorful meat.
The primary flavor is beef, intensified by slow rendering of fat and collagen. The roasting process imparts a smoky aroma. Seasoning typically involves coarse salt only, allowing the beef's inherent flavor to shine. Some variations may incorporate simple seasonings like black pepper or garlic.
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Choosing the Right Cut
Select beef ribs with ample marbling and a good layer of fat. This fat renders during the slow-roasting process, basting the meat and adding flavor and moisture.
Salt Application
Use coarse sea salt liberally to season the ribs well in advance of cooking. This allows the salt to penetrate the meat and enhance its natural flavor.
Temperature Control
Maintain a low and steady temperature throughout the cooking process. This ensures that the meat cooks evenly and the collagen breaks down, resulting in tender ribs. Aim for a temperature around 225-275°F (107-135°C).
Wood Selection
Use hardwood such as oak, pecan, or mesquite to impart a smoky flavor to the ribs. Avoid softwood, which can produce a bitter taste.
Patience is Key
Costela requires a patient approach. Slow-roasting can take anywhere from 6 to 12 hours, depending on the size of the ribs and the cooking temperature. Resist the urge to rush the process.
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