Ojo De Bife In Brazil: What's The Name?

by Jhon Lennon 40 views

Ever wondered what that delicious cut of beef, the ojo de bife, is called when you're in Brazil? Well, you're in the right place! Let's dive into the world of Brazilian barbecue and discover the local name for this popular steak. Knowing the right term will definitely help you impress the locals and order like a pro at any churrascaria.

Decoding the Ojo de Bife

Before we get to the Brazilian name, let's quickly recap what ojo de bife actually is. The term "ojo de bife" translates to "eye of beef" in English. This cut is essentially a ribeye steak, known for its rich marbling, tenderness, and flavor. The marbling, which refers to the intramuscular fat, melts during cooking, making the steak incredibly juicy and flavorful. The "eye" refers to the circular shape of the central muscle in the ribeye. Whether you're grilling, pan-searing, or broiling, the ojo de bife is a fantastic choice for a satisfying meal. Now that we're all on the same page, let's explore what our Brazilian friends call this delectable cut.

The Brazilian Name: Ancho

So, what's the magic word? In Brazil, the ojo de bife is most commonly known as ancho. That's right, ancho! It's a simple, easy-to-remember name. When you're at a Brazilian steakhouse or churrascaria, asking for ancho will get you exactly what you're craving – that perfectly marbled, flavorful ribeye. While ancho is the most prevalent term, you might occasionally hear it referred to as filé de costela, which translates to rib fillet. However, ancho is the more widely recognized and used term, making it your best bet for clear communication. So, next time you find yourself in Brazil, remember ancho and get ready to enjoy some amazing barbecue.

Why Ancho? Exploring the Term

You might be wondering, why ancho? The term ancho actually refers to the width or thickness of the cut. The ojo de bife, or ribeye, is typically cut from the rib section of the cow, and the term ancho highlights the generous thickness of this particular cut. This name is especially fitting because one of the things that makes ojo de bife so enjoyable is its substantial, satisfying texture. While different regions and countries might have their own unique names for various cuts of meat, ancho has become the standard term for ojo de bife in Brazil. This standardization helps ensure that everyone, from butchers to restaurant staff to customers, is on the same page when it comes to ordering and preparing this delicious steak.

Ordering Ancho Like a Pro: Tips and Phrases

Now that you know the name, let's equip you with a few extra tips for ordering ancho like a true Brazilian. First off, pronunciation is key! Ancho is pronounced as /ˈã.ʃu/, with the emphasis on the first syllable. Don't worry too much about getting it perfect, though; most Brazilians will appreciate the effort. When you're at a churrascaria, you can simply say, "Eu quero um ancho, por favor" (I would like an ancho, please). If you want to specify how you'd like it cooked, here are a few helpful phrases:

  • Mal passado: Rare
  • Ao ponto: Medium rare
  • Ao ponto para o bem: Medium
  • Bem passado: Well done

So, you could say, "Eu quero um ancho ao ponto, por favor" (I would like a medium-rare ancho, please). And don't forget to add "obrigado" (thank you) when they bring your steak! A little bit of Portuguese goes a long way in making your dining experience even more enjoyable.

Beyond Ancho: Other Popular Brazilian Cuts

While you're exploring the world of Brazilian barbecue, why not try some other popular cuts as well? Brazilian churrascarias are known for their wide variety of meats, so there's plenty to discover. Here are a few must-try cuts:

  • Picanha: Often considered the queen of Brazilian barbecue, picanha is a cut from the top of the rump, known for its flavorful fat cap.
  • Cupim: This is a cut from the hump of a Zebu beef, slow-cooked to perfection, resulting in a tender and flavorful meat.
  • Linguiça: Brazilian sausage, often seasoned with garlic and spices, is a delicious addition to any barbecue.
  • Frango com bacon: Chicken wrapped in bacon is a simple yet incredibly tasty option.

Exploring these different cuts will give you a well-rounded taste of Brazilian barbecue and make you appreciate the diverse flavors and techniques used in Brazilian cuisine.

Preparing Ancho at Home: A Simple Recipe

Craving some ancho but can't make it to Brazil just yet? No problem! You can easily prepare this delicious steak at home. Here's a simple recipe to get you started:

Ingredients:

  • 1 ancho steak (about 1-1.5 inches thick)
  • Salt and freshly ground black pepper
  • Olive oil (optional)

Instructions:

  1. Prep the steak: Take the ancho steak out of the refrigerator about 30 minutes before cooking. This allows it to come to room temperature, which helps it cook more evenly.
  2. Season generously: Pat the steak dry with paper towels. This helps create a nice crust when searing. Season generously with salt and freshly ground black pepper. Don't be shy – the seasoning is key to enhancing the flavor.
  3. Heat the pan: Heat a cast-iron skillet or heavy-bottomed pan over high heat. If you like, you can add a tablespoon of olive oil to the pan, but it's not necessary, especially if your steak has good marbling.
  4. Sear the steak: Once the pan is smoking hot, carefully place the steak in the pan. Sear for 3-4 minutes on each side for medium-rare, adjusting the time depending on your desired level of doneness.
  5. Check the temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
  6. Rest the steak: Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  7. Slice and serve: Slice the steak against the grain and serve immediately. Enjoy with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion: Embrace the Ancho Experience

So, there you have it! The ojo de bife is called ancho in Brazil. Now you're armed with the knowledge to confidently order this delicious cut at any Brazilian steakhouse or even prepare it at home. Remember the pronunciation, practice your ordering phrases, and don't be afraid to explore other Brazilian cuts. Embracing the ancho experience is a guaranteed way to elevate your culinary adventures and impress your friends with your newfound barbecue expertise. Bom apetite (Enjoy your meal)!