Baked Brazilian Beef Food

BRAZILIAN BEEF STEW

Steps:

• Mix vinegar and dressing mix until well blended. Pour over meat in medium bowl; stir to coat. Cover. Refrigerate 20 min.
• Add meat and peppers to hot oil in medium saucepan. Cook on medium-high heat 5 min., stirring frequently. Add salsa and broth; mix well. Bring to boil.
• Reduce heat to medium; simmer 20 min. or until meat is cooked through and stew is thickened, stirring occasionally. Serve with hot cooked rice, if desired.

BRAZILIAN-STYLE BEEF RIBS

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.

BRAZILIAN PICADILLO

Steps:

• In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
• In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
• Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

BAKED BRAZILIAN BEEF

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.

KIBE: BRAZILIAN BEEF CROQUETTES

Steps:

• Enjoy.

BRAZILIAN BEEF AND TOMATOES

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.

BAKED BEEF AND RAVIOLI

Steps:

• Heat oven to 350.
• Cook ravioli to desired doneness as directed on pkg., drain.
• meanwhile, brown beef, drain.
• Stir in spaghetti sauce and spinach.
• Spoon and spread half of beef mixture into greased 8 inch square baking dish.
• Arrange ravioli over beef layer.
• Spoon and spread remaining beef mixture over ravioli.
• Cover with foil.
• Bake at 350 for 20 minutes.
• Uncover baking dish and sprinkle with cheese.
• Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)

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.

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.