Flavor Trends, Strategies and Solutions for Menu Development

South American Sliders Best of Flavor 2017

Braised Beef Rib Sliders - Xingu beer-braised beef topped with caramelized onions and melted smoked provolone on toasted brioche buns
PHOTO CREDIT:

Neri Giachini

Fogo de Chão is a Brazilian steakhouse known for its fire-roasted meats, presented in the churrasco tradition of Brazil. Tapping into the bar bites trend, the concept launched Bar Fogo within the restaurants, introducing guests to Brazilian-inspired small plates, craft cocktails and South American wines.

Neri Giachini, Head Gaucho Chef, sees the newly introduced Braised Beef Sliders becoming a big hit, fitting into the Bar Fogo theme and offering up a new Brazilian experience in a fun bar bite. The build is centered around tender Brazilian beer-braised beef. “The beef short rib is slow-cooked over open flame for two to four hours, then braised for two more hours with Xingu beer, which imparts rich, caramel notes,” says Giachini. “The braised rib is then served on a toasted, buttery brioche bun with smoked provolone and sautéed onions.” Adding more Brazilian intrigue is a spicy malagueta aïoli. “The malagueta is a habanero-like pepper most popular in northeast Brazil, and we serve it on the side so guests can add heat as they’d like.”

The flavors come together nicely for a successful slider. “The buttery brioche balances the spice and deep flavors of the braised beef,” he says. “The mild smokiness from the provolone, plus the mild sweetness of the caramelized onions, is balanced well with a bit of spice from the aïoli.” Giachini says he’s eagerly awaiting reaction from Fogo’s guests. “We anticipate it quickly becoming one of their favorites, just as it is ours,” he says. “Sliders are both popular and well suited for sharing, and this dish truly emulates the Fogo de Chão family dining experience. Beef ribs are and always have been a staple of the full churrasco experience here at Fogo, and the Braised Beef Rib Sliders offer our guests a new, innovative and bite-sized twist on this longtime classic.”

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