Picadinho
carne cortada em cubos marinada na cerveja com cebola e ervas. cozida com temperos, pimenta e champignon. acompanha farofa de ervas e ovos, arroz branco e banana frita.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Cinema Reserva Cultural Niterói
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Picadinho's origins are humble, likely evolving from practical home cooking techniques that aimed to make tough cuts of meat more palatable. The dish likely reflects the influence of indigenous and European culinary traditions, with each region adding its own twist over time.
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Picadinho is a comfort food staple in Brazilian cuisine, often enjoyed as a hearty and satisfying lunch or dinner. It represents home-style cooking and sharing a meal with family and friends. It’s also a common dish found in 'prato feito' restaurants, Brazil's affordable and widely accessible pre-set meal plates.
Home Cooking Staple
Picadinho is frequently prepared at home, passed down through generations with variations in ingredients and techniques. It's a dish that evokes memories of family meals.
Restaurant Favorite
Many restaurants across Brazil, particularly those offering 'prato feito' (ready-made plates), include Picadinho on their menu, highlighting its popularity and affordability.
Regional Variations
While the core elements remain consistent (cubed meat, spices, side dishes), regional variations exist in the type of meat used, the specific spices included, and the ingredients in the farofa.
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Picadinho is a harmonious blend of savory, umami, and slightly sweet flavors. The meat is tender and flavorful from the beer marinade, complemented by the richness of the spices and the earthiness of the mushrooms.
The beer marinade tenderizes the cubed meat, imparting a subtle malty and slightly bitter note. Onions and herbs create an aromatic base, while spices (like cumin, paprika or others depending on the region and cook) add warmth and depth. The mushrooms provide an earthy umami element. The farofa adds a textural contrast and nutty flavor, enhanced by eggs and herbs. The rice offers a neutral base, and the fried banana provides a sweet and slightly caramelized counterpoint to the savory elements.
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Meat Selection and Marinating
Choose a relatively inexpensive cut of beef that benefits from slow cooking, such as chuck or skirt steak. Marinating in beer (a lager or pilsner works well) for at least 2 hours or overnight will tenderize the meat and add flavor.
Farofa Perfection
The farofa can be customized to your preference. Experiment with different types of flour (manioc, corn, or a mixture) and add-ins like bacon, nuts, or dried fruits. Toasting the farofa lightly before adding the other ingredients enhances its nutty flavor.
Banana Ripeness
Use ripe but firm bananas for frying. Overripe bananas will become too soft and mushy. Fry them until golden brown and slightly caramelized.
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