Maminha (BRAZIL)


Considered probably the most popular and "noble" Brazilian beef cut, maminha is a beef cut from Brazil that best corresponds to the mix of the US flank and bottom sirloin. However, some sources will also say it corresponds to the US tri-tip cut.


In any case, it is a very versatile cut, and in Brazil and South American countries, it is typically barbecued but can also be roasted whole, cubed and stewed, or cut into steaks and pan-fried. Also, besides being versatile, it is one of the leanest beef cuts as well, which is why it got the title "the filé mignon for the grill", meaning it's lean and tender as the filé but suitable for grilling.


Maminha should be grilled only until medium done, or it will turn tough. But no matter how it's prepared, maminha should always be cut against the grain so it's more tender and easier to eat. In North America, if maminha is unavailable, bottom round roast and bottom round steak can be used instead.


The first is for roasting whole or in stews, while the other is for grilling. 

ENJOY YOUR MEAL

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