Brazilian Style Beef With Sweet Potato Salad Recipes

BRAZILIAN POTATO SALAD (WITH MAYONNAISE)

Steps:

• To make the best potato salad with mayo, place potatoes in a large pot with enough water to cover by at least 1-2 inches. Bring to a boil over high heat, add a good pinch of salt, and reduce heat to medium-low.
• Cook for about 8-10 minutes or until potatoes are tender when pierced with a fork. Drain in a colander but do not rinse them.
• Transfer potatoes to a large bowl and drizzle with vinegar. Set aside and let cool completely.
• Meanwhile, in a separate large bowl combine mayonnaise, salt and pepper to taste, lime juice, garlic, grated onion, chopped olives (green olives are usually used in this dish although I used Kalamata olives for mine), mint, cilantro (or parsley), and green onions. If desired, combine the chopped hard-boiled eggs (in this case, stir in an additional 1/4 cup of mayo into the mixture).
• Add cool potatoes to the mayo mixture, stirring gently to combine. Cover and chill for 1 to 2 hours (or more) before serving.
• Garnish top of the Brazilian potato salad with whole olives and chopped green onions. Enjoy!

BRAZILIAN POTATO SALAD

Steps:

• Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
• Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
• Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
• Cover and chill until ready to serve.

BRAZILIAN BEEF STEW (FEIJOADA)

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.