PICADINHO DE CARNE (BRAZILIAN BEEF STEW)
Picadinho de carne is a low carb Brazilian beef stew made with chunks of beef and vegetables stewed on the stovetop until tender. Learn also how to make in a pressure cooker and in a slow cooker. It is a cousin of traditional beef stew.! So yummy!
Provided by Denise Browning
Categories Main Course
Time 1h25m
Number Of Ingredients 13
Steps:
- STOVETOP PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes, or until browned on both sides. Transfer beef with its pan juices to a bowl.2) In the same pan, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef with juices back to the pan.3) Stir in tomato paste, broth, carrots, and butternut squash. Let come to a boil over medium-high heat. Then reduce heat to medium-low, cover tightly, and cook for 50-60 minutes or until beef is tender. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.4) For me this is the best beef stew of all! It's full of flavor, tender, and gluten-free. Depending on the veggies that you use, this Brazilian beef recipe can also be low carb. That is why I didn't use potatoes, but you can certainly do so if you'd like to.
- SLOW COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to the slow cooker along with its pan juices.2) In the same skillet, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Transfer to the slow cooker.3) Add tomato paste, broth, carrots, and butternut squash. Stir, cover, and cook on high for 2-4 hours, or on low for 8-10 hours. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in 1/4 cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.
- PRESSURE COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Press the saute function. Once heated, add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to a plate.2) Add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef back to the pressure cooker. Cancel saute.3) Stir in tomato paste, broth, carrots, and butternut squash. Lock lid and cook on high pressure for 15 minutes . Natural release pressure (about 20 minutes) and unlock lid. Stir in vinegar. If desired, you may thicken the sauce. To do this press the saute function, dissolve 1-2 tablespoons of cornstarch in 1/4 cup of water, and then slowly add it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.
Nutrition Facts : Calories 379 kcal, Carbohydrate 11 g, Protein 45 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 117 mg, Sodium 1370 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BRAZILIAN-STYLE BEEF RIBS
Whenever I go to Brazil I must eat at a Brazilian churrascaria and have some beef ribs. The meat is so tender and flavorful, it's hard to believe it's only seasoned with salt. Here's my version of Brazilian-Style Beef Ribs, enjoy!
Provided by AndAQT2
Categories World Cuisine Recipes Latin American South American Brazilian
Time 6h20m
Yield 3
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
- Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
Nutrition Facts : Calories 698.1 calories, Cholesterol 162.6 mg, Fat 56.5 g, Protein 44.1 g, SaturatedFat 22.9 g, Sodium 3646.7 mg
BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)
I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!
Provided by Iron Woman
Categories Brazilian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Cut tenderloin into about six pieces.
- Reduce heat and place tenderloin pieces on the grill.
- As the meat started to cook dissolve the salt in the water and add the garlic.
- When the meat is browned on the outside baste.
- Keep basting throughout until the meat is done.
BAKED BRAZILIAN BEEF
Make and share this Baked Brazilian Beef recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut sirloin tip into 1-inch cubes.
- Place in casserole with garlic powder, onions, liquids and seasonings.
- Cover and bake at 350° for 1 hour until beef is tender.
- Thicken gravy with the blended flour and margarine.
- Serve with mashed potatoes, noodles, or rice.
BRAZILIAN BEEF AND TOMATOES
You can plate this dish over egg noodles or rice if you wish. I prefer it in a bowl with warm corn tortillas which I use as scoops.
Provided by Diana Adcock
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large cast iron skilled over medium high heat brown beef.
- Reduce heat to medium and add the tomatoes, onion, garlic and ginger.
- Stir well.
- Stir in the coconut milk.
- Sprinkle with oregano, red pepper flakes, salt and pepper.
- When mixture comes to a boil reduce heat to medium low.
- Cover and simmer, stirring occasionally, until beef is tender, around 1 and 1/2 hours.
- Stir in beans, cooking for an additional 15 minutes.
- Taste and adjust seasonings.
- Stir in cilantro.
- Serve.
Nutrition Facts : Calories 1386.4, Fat 102.7, SaturatedFat 47.9, Cholesterol 234.7, Sodium 812.6, Carbohydrate 42.5, Fiber 13.1, Sugar 9, Protein 76.4
BRAZILIAN BEEF STEW (FEIJOADA)
This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.
Provided by Ingrid Nicolich-Obr
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
- Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
- Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
- Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
- Add vinegar and season with salt and pepper.
- Garnish each serving of stew with jalapeno slices, orange wedges and zest.
Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6
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