Friday, March 25, 2016

Peasant Pan-cooked beef (Carne de panela caipira)

This traditional Brazilian dish combines many vegetables with meat in a thick gravy. It can be eaten alone or—of course—with rice. It smells wonderful while it cooks and is one of my husband's favorite meals!

If you can't find yucca root, just sub with another potato or two!


Peasant Pan-cooked beef (Carne de panela caipira)

Time needed: prep: 1 hour cook: 1 hour total: 2 hours
Servings: 8-10
Ingredients:

Marinade:
2 lb. Stew meat or 2 lb. steak, cut into cubes
2 libros de carne cortada em cubos
1/4 t Salt
1/4 colher de chá de sal
1/4 t Black pepper
1/4 colher de chá de pimenta negra
1 t Garlic
1 colher de chá de alho
1 T Apple cider vinegar
1 colher de sopa de vinagre de maçã
2 T fresh Parsley, chopped, or 1 T dried
2 colheres de sopa de cheiro verde
Prepare the marinade. Add the meat and marinate for at least 1 hour.
Junte tudo e deixa pelo menos uma hora.

For the pan:
Na panela:
2 T oil
2 colheres de sopa de óleo
1 onion diced
1 cebola, picada
2 cloves of garlic, minced
2 dentes de alho, amassados
3 potatoes, quartered
3 batatas, cortadas em quatro
1 large yucca root or 2 small, peeled and trimmed and cut into 2-inch pieces
1 raíz grande de mandioca, cortada em cubos
2 ears of corn, cut in half
2 espigas de milho, cortadas em rodelas
2 C beef broth
2 copos de caldo de carne
1 carrot, quartered
1 cenoura, picada
2 sweet potato, peeled and quartered
2 batatas doce, cortadas em quatro
1 tsp salt
1 colher de chá de sal
Cilantro to garnish
salsinha

Directions:

1. In a large heavy saucepan, heat the oil for two minutes. Add the meat (reserve the marinade liquid) and sear for two minutes.
1. Em uma panela grande, coloque o óleo e aqueça por dois minutos. Acrescente a carne (reserve o líquido da marinada) e doure por dois minutos.
2. Add the onion and garlic and slowly add the marinade liquid.
2. Junte a cebola e alho e pingue o líquido da marinada.


3. When everything is well-covered in sauce, add the yucca root and the corn, one cup of broth, and the salt. Bring to a boil, lower the heat and simmer for forty minutes.
3. Quando estiver tudo bem refogado, junte um copo de caldo de carne, a mandioca, o milho, e o sal. Feche a panela e deixe ferver por quarenta minutos.





4. Open the lid, add the potatoes and the carrot and the other cup of broth. Add more water if necessary. Close the lid and simmer for ten more minutes.
4. Abra a panela, junte as batatas, a cenoura, e o outro copo de caldo de carne. Acrescente mais água se for necessário. Tampe novamente e deixe por mais dez minutos.



5. Serve with white rice. Garnish with cilantro. Season with salt and pepper as necessary.
5. Sirva com arroz branco e salsinha.



    ,astef,
    ,amaa

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