Roast Beef Brazilian Style Carne Assada Food

POT ROAST CARNE ASADA STYLE

Steps:

• Sprinkle beef evenly with half the salt and pepper.
• Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
• Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
• Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
• Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
• Remove the meat from the pan and cover loosely with foil.
• Taste the sauce for salt and pepper and add more if necessary.
• Shred the beef, removing any fat, and serve with the sauce on the side.
• **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
• You can also freeze it in its sauce for up to 1 month.

ROAST BEEF BRAZILIAN STYLE (CARNE ASSADA)

Steps:

• Use a sirloin tip, heel of beef or boneless rump roast- 5 or 6 pounds. Perforate several times with a fork. Season with white wine or vinegar, chopped garlic, salt, pepper, and chopped parsley. Let the roast sit over night turning occasionally. Place in a roasting pan with all of the seasonings. Add a little oil and cook at 350 degrees, basting occasionally. VARIATIONS: make holes in the raw roast beef before roasting and insert carrot spears.

CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)

Steps:

• Marinade:.
• Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
• Put in refrigerator and marinate for 24 hrs and turn a few times.
• Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
• Remove roast from marinade, drain and dry. Save marinade for later.
• Brown roast in hot oil on all sides, add browned onions and marinade.
• Add water. Water should cover 2/3's of the roast.
• Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
• The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
• You can strain and thicken the sauce, if desired.