Brazilian Pulled-Beef

Juicy and full of flavor, this recipe serves as a main course or for a traditional Brazilian party sandwich.

carne-louca-2_receitadaclau

Click here to see the recipe in Portuguese

 

servings: 10 (as main dish) or 30 (for sandwiches) / preparation time: 3 hours

 

Ingredients:

4 pounds of beef cut into large cubes (chuck, sirloin, eye of round or rump roast)

2 tablespoons vegetable oilcarne-louca-1_receitadaclau

2 chopped onions

6 cloves garlic, minced

2 tablespoons of tomato paste

2 chopped bell peppers (green and red)

2 tablespoons of soy sauce

1 pinch of oregano

1 pinch of cuminlanche-de-carne-louca_receitadaclau

2 cups of water

salt and pepper to taste

chopped parsley and olive oil to taste

 

Directions:

1 – Chop and season the meat with salt, pepper, shoyu, oregano and cumin.

2 – In the pressure cooker, heat the oil and place the meat to brown on both sides. Do not overcrowd the pan, put just as much as it fits in the bottom, brown, remove and set aside, repeating the procedure until all the meat is browned. Set aside.

3 – Add a drizzle of oil to the pan to sauté the onion and garlic for about 5 minutes, stirring well.

4 – Put the tomato paste, mix well, and add the bell peppers. Cook for another 5 minutes.

5 – Add the water, stir, and place the meat back into the pan. Cover the pan and cook for 30 minutes over medium-high heat.

6 – Turn off the heat and let the pressure dissipate by itself before opening.

7 – Remove the meat, shred into desired size and return to the pan with the sauce. Let cook for about 2 hours, on medium-low heat and stirring occasionally (add a little water if necessary).

8 – Finish with the parsley and a drizzle of olive oil. Serve.

 

Tips and Options:

  • Serve over rice, mashed potatoes, pasta or filling for a sandwich.
  • For a different taste, change a parsley for cilantro.
  • Add green olives.
  • The more you leave the meat on the fire, the tastier it will be.
  • If properly stored, you can prepare this recipe in advance, keeping in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Meat can be served hot or cold.

 

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