Rio 451 years: to celebrate the date, a typically Carioca beef stew with less sodium | Press

São Paulo, February 2016 – On March 1st, Rio de Janeiro celebrates 451 years of many achievements. To commemorate the anniversary of the city that will host the Olympic Games with open arms, the Umami Committee chose a typically Carioca recipe, without forgetting health: a Beef Stew that has up to 37% less sodium than the original recipe, without losing flavor.

In this dish, Umami – the fifth basic taste of the human palate – is present in almost the entire recipe, found in the beef, onion, potato, and carrot. In addition to enhancing the flavor of the dish and helping to reduce sodium in the preparation, Umami offers several health benefits, such as improving food acceptance among children and the elderly and aiding protein digestion.

Check out the preparation method below:

Beef Stew (Picadinho)

Ingredients:

• 250 g beef (topside) cut into cubes
• Half small onion, chopped
• 1 clove garlic, chopped
• Half teaspoon salt
• Half teaspoon monosodium glutamate
• 2 tablespoons oil
• 1 cup boiling water (200 ml)
• 3 tablespoons tomato pulp
• 1 small potato, diced (120 g)
• Half small carrot, sliced (50 g)
• 1 tablespoon chopped parsley

Preparation method:

1. Season the meat with onion, garlic, salt, and monosodium glutamate, and let it marinate in the refrigerator for 1 hour.
2. In a pressure cooker, add the oil and heat over high heat.
3. Add the meat and fry for five minutes, or until completely browned.
4. Pour in the water and tomato pulp, add the potato and carrot, and close the lid. Cook over low heat for 8 minutes after it starts boiling.
5. Remove from heat, wait for the pressure to release, add the parsley, and cook again over low heat for another 2 minutes, or until the sauce thickens slightly.
6. Serve immediately with white rice.

Chef’s Tip: To include more Umami-rich ingredients, you can add corn and mushrooms.

Yield: 3 servings
Preparation time: 30 minutes (+1 hour refrigeration)

Find more recipes at www.portalumami.com.br

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.