Today we delve into the art of making one of the most beloved dishes in Brazilian cuisine: Bife à Milanesa. Ana, the charming host of the cooking channel, has promised to share her secret tips to achieve a perfectly crispy coating that does not come off during frying. If you are new to her channel, now is the time to subscribe and join her culinary adventure!
Choosing the Right Cut of Meat
Ana begins by emphasizing the importance of selecting the right cut of beef for this dish. Although she prefers tender cuts like Filé Mignon, she explains that you can use other cuts, such as patinho, alcatra, or coxão mole, depending on your preference. The key to ensuring even the tougher cuts are tender lies in how you prepare them.
To start, ensure that the meat is cut into thin slices. If necessary, you can ask your butcher to do this. Ana then stresses the significance of tenderizing the meat. You can use a meat mallet or even a sturdy glass to pound the meat lightly, breaking down the fibers, which will help keep the meat tender, even if you choose a less expensive cut.
After the meat is tenderized, it is time to season it. Ana uses a mixture of finely chopped garlic, salt, and paprika. However, she emphasizes an important secret: don’t add salt until right before breading the meat. This prevents the meat from losing moisture and helps keep the breading intact during frying.
For the breading, Ana suggests using traditional ingredients: all-purpose flour, eggs, and bread crumbs. To elevate the flavor of the breading, she adds garlic powder and paprika to the breadcrumbs.
A few tips she shares include:
Use homemade or quality breadcrumbs: Ana prefers bread crumbs made from dried French bread over store-bought versions, which she feels lack flavor and crunch.
Properly coat the meat: She emphasizes the technique of dredging the meat in flour first to dry it out before dipping it in the egg wash and finally in the seasoned breadcrumbs. Each step is important to ensure the coating sticks well.
For the flour and egg mixture, Ana recommends seasoning both with salt, noting that good seasoning is key to enhancing the overall flavor.
Once all the meat is breaded, it’s crucial to heat the oil to the right temperature—approximately 160-170°C (320-340°F). Ana does not recommend overcrowding the pan; using a larger pot with less oil is preferable. She explains that achieving a golden-brown, crispy crust takes about 5 minutes of frying—3 minutes on one side and 2 on the other.
She provides a handy tip: if the oil is bubbling too aggressively, turn down the heat. This helps prevent the breading from browning too quickly while ensuring the meat cooks evenly.
As each piece is completed, Ana suggests draining the fried steaks on a cooling rack to preserve the crunchiness rather than using paper towels. She highlights the perfectly crispy coating, even after resting, and encourages viewers to experiment with side dishes like a creamy rice pilaf to elevate their meal.
Conclusion: Join the Culinary Journey
With the dinner ready to be served, Ana invites you to join her next video, where she will share the recipe for the delicious rice pilaf, perfect to accompany your crispy Bife à Milanesa. She ends by encouraging viewers to share their results and tag her on Instagram, reinforcing her connection with the audience.
Ana’s passion for cooking and sharing accessible recipes shines through in this delightful guide to Bife à Milanesa, making it achievable for anyone at home. Happy cooking!
Part 1/6:
The Perfect Bife à Milanesa: A Step-by-Step Guide
Today we delve into the art of making one of the most beloved dishes in Brazilian cuisine: Bife à Milanesa. Ana, the charming host of the cooking channel, has promised to share her secret tips to achieve a perfectly crispy coating that does not come off during frying. If you are new to her channel, now is the time to subscribe and join her culinary adventure!
Choosing the Right Cut of Meat
Ana begins by emphasizing the importance of selecting the right cut of beef for this dish. Although she prefers tender cuts like Filé Mignon, she explains that you can use other cuts, such as patinho, alcatra, or coxão mole, depending on your preference. The key to ensuring even the tougher cuts are tender lies in how you prepare them.
Part 2/6:
Preparing the Meat
To start, ensure that the meat is cut into thin slices. If necessary, you can ask your butcher to do this. Ana then stresses the significance of tenderizing the meat. You can use a meat mallet or even a sturdy glass to pound the meat lightly, breaking down the fibers, which will help keep the meat tender, even if you choose a less expensive cut.
After the meat is tenderized, it is time to season it. Ana uses a mixture of finely chopped garlic, salt, and paprika. However, she emphasizes an important secret: don’t add salt until right before breading the meat. This prevents the meat from losing moisture and helps keep the breading intact during frying.
Bread Crumbs and Breading Technique
Part 3/6:
For the breading, Ana suggests using traditional ingredients: all-purpose flour, eggs, and bread crumbs. To elevate the flavor of the breading, she adds garlic powder and paprika to the breadcrumbs.
A few tips she shares include:
Use homemade or quality breadcrumbs: Ana prefers bread crumbs made from dried French bread over store-bought versions, which she feels lack flavor and crunch.
Properly coat the meat: She emphasizes the technique of dredging the meat in flour first to dry it out before dipping it in the egg wash and finally in the seasoned breadcrumbs. Each step is important to ensure the coating sticks well.
For the flour and egg mixture, Ana recommends seasoning both with salt, noting that good seasoning is key to enhancing the overall flavor.
Frying the Steak
Part 4/6:
Once all the meat is breaded, it’s crucial to heat the oil to the right temperature—approximately 160-170°C (320-340°F). Ana does not recommend overcrowding the pan; using a larger pot with less oil is preferable. She explains that achieving a golden-brown, crispy crust takes about 5 minutes of frying—3 minutes on one side and 2 on the other.
She provides a handy tip: if the oil is bubbling too aggressively, turn down the heat. This helps prevent the breading from browning too quickly while ensuring the meat cooks evenly.
The Result: Crispy and Delicious Bife à Milanesa
Part 5/6:
As each piece is completed, Ana suggests draining the fried steaks on a cooling rack to preserve the crunchiness rather than using paper towels. She highlights the perfectly crispy coating, even after resting, and encourages viewers to experiment with side dishes like a creamy rice pilaf to elevate their meal.
Conclusion: Join the Culinary Journey
With the dinner ready to be served, Ana invites you to join her next video, where she will share the recipe for the delicious rice pilaf, perfect to accompany your crispy Bife à Milanesa. She ends by encouraging viewers to share their results and tag her on Instagram, reinforcing her connection with the audience.
Part 6/6:
Ana’s passion for cooking and sharing accessible recipes shines through in this delightful guide to Bife à Milanesa, making it achievable for anyone at home. Happy cooking!