Maminha Defumada com Purê de Batata com Queijo I Churrasqueadas

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds healthy fats.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Introduce the recipe for maminha defumada with purê de batata com queijo.

Show the maminha cut and explain its location on the cow, noting it is a noble meat.

Prepare a dry rub with smoked paprika, black pepper, and garlic, mixing well.

Rub the dry rub all over the maminha, ensuring it's covered on both sides.

Use a smoker, specifically the Grill Land portable smoker, for defuming the meat.

Add water to the smoker's water container to keep the meat moist during smoking.

Add fruit wood (specifically apple wood) to the charcoal in the smoker for flavor.

Set the smoker temperature to 110°C and smoke the maminha for 2 hours.

While the maminha is smoking, prepare the potato purée (aligo).

Boil the potatoes until cooked, then drain them.

Mash the potatoes using a pilão (mortar) or a masher.

Add a drizzle of olive oil to a pan, then add the mashed potatoes and butter, mixing until melted.

Incorporate fresh cream into the mixture for richness.

Add a pinch of nutmeg to enhance the flavor.

Cut mozzarella and gruyere cheese into smaller pieces and add to the potato mixture, stirring until melted.

Plate the maminha after smoking, showcasing its tenderness and juiciness.

Serve the maminha with the cheese potato purée, emphasizing the texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens