Brazilian Beef Stew Food

PICADINHO DE CARNE (BRAZILIAN BEEF STEW)

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.

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 PORK STEW WITH CORN DUMPLINGS

Steps:

• Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil - they don't have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
• Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
• Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
• After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
• When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
• Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven - the stew without its lid - and cook for 25 mins until the dumplings are golden and risen.
• Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

FEIJOADA

Steps:

• The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
• Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
• Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they're all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
• Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
• After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
• Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
• Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
• Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
• Return the meats back to the pot.
• Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

BRAZILIAN BLACK BEAN AND BEEF STEW

Steps:

• In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
• Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
• Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
• Season to taste with pepper.

BRAZILIAN BEEF STEW -FEIJOADA

Steps:

• Preheat oven at 300 degrees.
• Season meat with salt and black pepper.
• Heat a large dutch oven over medium-high heat. When the pan is nice and hot, add one teaspoon of olive oil and brown 1/3 of the stew meat. Brown meat on all sides, then remove to a bowl. Continue to cook the remainder of the meat using one teaspoon of olive oil for each batch of meat.
• Incorporate the orange juice to the pot to deglaze, scraping up brown bits on the bottom of the pan.
• Add the onion and let cook for about 4-5 minutes, just until softened. Continue by adding the tomatoes, both pureed and whole beans, garlic, pork (if using), kielbasa, ham shank, all the browned beef, 2 1/2 cups of chicken stock, chili powder, and bay leaves. Cover and cook in the oven. Check the pot every hour for evaporation, adding more stock as needed. Cook for approximately 3 1/2 to 4 hours, until meat is falling apart.
• Remove ham shank and let cool. Pull any remaining ham bits off bone and place back into pot. Discard bay leaves.
• If you choose to use the vinegar, add just before serving. (It is optional.) I have forgotten and it was just delicious. The addition of the vinegar just brings a zip of brightness to the dish. Perhaps, you would prefer to test the taste by adding a teaspoon or two, at a time.
• Garnish each serving with jalapeño slices, chopped tomato, or orange wedges.

BRAZILIAN FEIJOADA (PORK AND BLACK BEAN STEW)

Steps:

• Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
• Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.
• Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.
• Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.
• Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.
• Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.
• Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.
• Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.

CHEF JOHN'S BRAZILIAN FEIJOADA

Steps:

• Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
• Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
• Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
• Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
• Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
• Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
• Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
• When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

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.

SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE

Steps:

• Coarsely chop the onions and tomato and set aside. Mince the garlic.
• Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
• Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
• In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
• Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
• Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
• Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.