The piece of golden meat consumed by some Brazilian national team players during the World Cup costs more than R$ 3,000.
A generous piece of gold-plated meat is served up as the Brazilian national team players season it by sprinkling salt with their fingertips.
The gesture, taken up and shared on social media, is a “trademark” imitation of Nusret Gökçe, known as Salt Bae, owner of the restaurant where the eccentric dishes are served.
Athletes VinÃcius Jr., Éder Militão and Gabriel Jesus, accompanied by former player Ronaldo Fenômeno, dined in the restaurant located in Qatar, where the price of meat can reach R$ 9,000.
The players’ consumption on site has drawn criticism. One of them was made by Father Julio Lancellotti, who wrote: “While millions around the world are starving, we get a video of this, outrageous, which causes outrage and sadness” in a post with nearly 12,000 comments on Instagram .
In an interview with the PodPah podcast, former Brazilian international Ronaldo countered the criticisms by stating that consuming the dish “has nothing wrong with it and can even inspire other people”.
The place visited by the players is one of the branches of the Nusr-Et restaurant, which is also present in Turkey, Greece, the United States, the United Kingdom, the United Arab Emirates and Saudi Arabia.
After all, what is “golden meat” and how is it prepared?
The most expensive dish, chosen by Brazilian athletes, is a cutlet covered in gold leaf.
In Qatar, the price is the equivalent of around R$3,300, but depending on the location, the restaurant menu varies. In London, for example, a piece of Wagyu, a meat considered more noble, costs £630 (about R$4,360), without the gold leaf.
“But it’s possible to do the process of ‘bathing’ meat in gold with any type of meat the person wants, like filet mignon and picanha, for example,” points out Paulo Zegaib, chef-owner of Dinho’s, a restaurant specializing in meats. located in Sao Paulo.
Zegaib explains that the process is simpler than many might imagine. “Just place the gold leaf, sold separately, over the hot meat. It melts and sets the look.”
“The idea of ​​leafing gold comes from confectionery, it’s common in the preparation of desserts. But it was Nusret who came up with the idea of ​​putting it on pieces of meat,” he adds.
The gold doesn’t change the taste of the piece at all, explains the chef. “What will happen is to activate another sense, the visual one, for beauty and the state of ‘eating gold’.”
For those who want to reproduce the recipe at home, gold leaf for recipes can be found in kitchen supply stores or even online. A kilo of rib-eye costs between R$120 and R$160.
“The high price charged in Nusret’s restaurants is more a matter of experience, of glamour, than of actual ingredients,” says the chef-owner of Dinho’s.
In Zegaib’s assessment, the recipe hasn’t yet become popular in Brazil, but there is room for it. “If a customer who has seen the videos asks my restaurant for it, I can buy it.”
– This text was published in https://www.bbc.com/portuguese/brasil-63864285
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Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
