15 Hearty Brazilian Beef Recipes That Make Everyone Hungry

When I think of Brazilian cuisine, my taste buds instantly tingle with excitement for mouthwatering beef dishes. From a smoky churrasco to a rich feijoada, each recipe brings a burst of flavor and tradition. The juicy picanha with its garlicky notes is just the beginning. There’s so much more to discover, and I’m thrilled to share these irresistible recipes. Get ready to satisfy your cravings with these hearty Brazilian beef delights.

Churrasco: The Ultimate Brazilian Barbecue

Churrasco, the beloved Brazilian barbecue, is a culinary tradition that embodies the spirit of Brazilian culture. This dish isn’t just about cooking meat; it’s about gathering friends and family to enjoy a lively atmosphere filled with laughter, good conversation, and mouthwatering flavors.

The heart of a churrasco lies in the simplicity of the ingredients, allowing the quality of the beef to shine through. It’s typically seasoned only with coarse salt, which enhances the natural flavors of the meat, making it a true celebration of beef.

To make a perfect churrasco, you’ll need a variety of cuts of beef, and while some traditionalists swear by using just one type of meat, mixing different cuts can add a delightful range of flavors and textures to your barbecue. The art of grilling churrasco is all about controlling the heat and knowing when to turn the meat for ideal cooking. Gather your loved ones, fire up the grill, and prepare for a fantastic feast that captures the essence of Brazil.

Ingredients (Serves 4-6 people):

• 2 lbs of beef (such as picanha, flank steak, or ribeye)
• Coarse sea salt
• Freshly ground black pepper (optional)
• Olive oil (for drizzling)
• Fresh lime wedges (for serving)

Cooking Instructions:

1. Choose Your Cuts of Meat: Select a variety of beef cuts such as picanha (top sirloin), flank steak, and ribeye. Each cut has a unique flavor and texture. Cut the picanha into thick slices, about 1.5 inches, while the flank steak can be cut into long strips.
2. Season the Meat: Generously coat the meat with coarse sea salt. Avoid using too much seasoning as the goal is to enhance the natural flavor of the beef. If desired, add a sprinkle of freshly ground black pepper for some extra flavor.
3. Prepare the Grill: Preheat your grill to medium-high heat. If using charcoal, let the coals burn until they’re covered with white ash. If using a gas grill, allow it to heat up for about 10-15 minutes. You want a high temperature for a good sear on the meat.
4. Skewer the Meat (Optional): For a traditional presentation, you can skewer the beef slices onto metal or wooden skewers. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.
5. Grill the Meat: Place the skewers or pieces of meat directly on the grill. Grill for about 4-6 minutes on each side for medium-rare, adjusting the time depending on your desired doneness. Use tongs to turn the meat to guarantee even cooking.
6. Rest the Meat: Once cooked to your liking, remove the meat from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, assuring a juicy and tender bite.
7. Serve with Lime: Slice the meat against the grain and serve it with fresh lime wedges on the side. The acidity of the lime perfectly complements the rich flavors of the beef.

Extra Tips:

When preparing churrasco, the quality of the beef is essential, so opt for fresh, high-quality cuts from a reputable butcher.

If you want to experiment with flavors, consider marinating the meat for a few hours before grilling, but keep it simple to maintain the authentic taste.

Also, make sure that your grill is clean and well-oiled to prevent sticking. Finally, serve your churrasco with traditional accompaniments like farofa (toasted cassava flour) and vinaigrette salsa for an authentic Brazilian experience.

Enjoy your churrasco with good company and a cold beverage for the ultimate barbecue celebration!

Feijoada: A Hearty Black Bean Stew

Feijoada is a traditional Brazilian dish that’s beloved for its rich flavors and hearty ingredients. This black bean stew is often served as a communal meal, bringing friends and family together around the table. The dish is typically made with a variety of meats, including beef and pork, which simmer together with black beans and spices to create a warm and comforting stew.

Originating from the 16th century, feijoada has evolved into a beloved staple in Brazilian cuisine and is often served during festive occasions, particularly on Wednesdays and Saturdays.

To make a delicious feijoada, it’s essential to use quality ingredients and allow enough time for the flavors to meld together. This recipe serves 4-6 people, making it perfect for a family gathering or a casual dinner party. Pair it with rice, collard greens, and orange slices for a complete and satisfying meal that captures the essence of Brazilian culinary traditions.

Ingredients

• 1 pound black beans, soaked overnight and drained
• 1 pound beef chuck, cut into chunks
• 1 pound pork shoulder, cut into chunks
• 1/2 pound smoked sausage, sliced
• 1/2 pound chorizo sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 6 cups beef broth or water
• Olive oil, for sautéing
• Cooked white rice, for serving
• Sliced oranges, for garnish
• Chopped fresh cilantro, for garnish

Cooking Instructions

1. Prepare the Beans: In a large pot, add the soaked black beans and cover them with water. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes until they’re tender. Drain and set aside.
2. Sear the Meats: In a large Dutch oven or heavy pot, heat a couple of tablespoons of olive oil over medium-high heat. Add the beef chuck and pork shoulder pieces, searing them on all sides until browned. This step adds depth of flavor to the stew.
3. Add Sausages: Once the beef and pork are browned, reduce the heat to medium and add the sliced smoked and chorizo sausages to the pot. Sauté for an additional 5 minutes until the sausages start to brown and release their flavors.
4. Sauté Vegetables: Add the chopped onion and minced garlic to the pot and sauté for another 3-4 minutes until the onion is translucent and fragrant.
5. Combine Ingredients: Stir in the cooked black beans, bay leaves, cumin, paprika, salt, and pepper. Pour in the beef broth (or water) until all ingredients are covered. Bring the mixture to a gentle boil.
6. Simmer the Stew: Reduce the heat to low, cover the pot, and let the feijoada simmer for 1.5 to 2 hours. Stir occasionally, allowing the flavors to meld together and the meats to become tender.
7. Final Adjustments: After cooking, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
8. Serve: Serve the feijoada hot, accompanied by cooked white rice, sliced oranges, and chopped cilantro for garnish.

Extra Tips

When making feijoada, consider using a variety of meats to enhance the flavor profile of the dish. You can also add additional spices such as chili powder or smoked paprika for an extra kick.

For a lighter version, substitute some of the meats with vegetables or mushrooms. Remember that feijoada tastes even better the next day, so don’t hesitate to make it in advance and enjoy the leftovers!

Picanha: Grilled Top Sirloin With Garlic

Picanha, a cherished cut of beef in Brazilian cuisine, is known for its rich flavor and tenderness. This top sirloin cut is often grilled to perfection, creating a beautifully charred exterior while maintaining a juicy and succulent interior. Traditionally served at Brazilian barbecues, or “churrascos,” Picanha is typically seasoned simply with salt, allowing the natural flavors of the beef to shine through. The addition of garlic enhances the dish, providing a delightful aromatic touch that elevates the overall experience.

To prepare Picanha, it’s vital to choose a high-quality piece of meat, ideally with a thick layer of fat on one side. This fat renders during cooking, imparting moisture and flavor to the meat. While grilling, the Picanha can be cut into thick slices, and it’s often served with chimichurri sauce, rice, and farofa for a complete meal. Gather your ingredients and follow this simple recipe to enjoy a taste of Brazil right at home.

Ingredients (Serves 4-6):

• 2 to 3 pounds of Picanha (top sirloin cap)
• 4 cloves of garlic, minced
• 2 tablespoons of coarse sea salt
• 1 tablespoon of black pepper
• 2 tablespoons of olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Meat: Start by trimming any excess silver skin from the Picanha, but leave the thick layer of fat intact. This fat is critical for flavor and moisture. Cut the meat into thick slices (about 2 inches) along the grain and then season generously with coarse sea salt, black pepper, and minced garlic. Rub the seasoning all over the meat to guarantee it’s evenly coated.
2. Preheat the Grill: While you’re preparing the meat, preheat your grill to high heat. If using a charcoal grill, light the charcoal and wait until it’s covered with white ash before cooking. For a gas grill, allow it to heat up for about 10-15 minutes. A hot grill is necessary for achieving that perfect sear on the Picanha.
3. Grill the Picanha: Once the grill is ready, place the Picanha slices fat-side down on the grill grates. Grill for about 5-7 minutes, or until you see a nice crust forming. Flip the slices and continue grilling the other side for another 5-7 minutes for medium-rare, adjusting the cooking time based on your desired doneness.
4. Rest the Meat: After grilling, remove the Picanha from the grill and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute throughout the meat, guaranteeing a juicy and flavorful bite.
5. Slice and Serve: Once rested, slice the Picanha against the grain into thin strips. This technique helps to maintain tenderness. Arrange the slices on a platter, drizzle with olive oil, and garnish with freshly chopped parsley. Serve with chimichurri sauce and your choice of sides, such as rice and farofa.

Extra Tips:

When cooking Picanha, the key is to avoid overcooking the meat, as it can become tough. Use a meat thermometer to check for doneness; aim for an internal temperature of 130°F for medium-rare.

Additionally, if you have access to a Brazilian-style skewer, consider grilling the Picanha on the skewer for an authentic touch. Finally, don’t hesitate to experiment with different seasonings or marinades, but remember that the simplicity of salt and garlic is what makes this dish shine. Enjoy your grilled Picanha with friends and family for a true taste of Brazil!

Carne De Sol: Sun-Dried Beef Delight

Carne de Sol, or sun-dried beef, is a traditional Brazilian dish that showcases the rich culinary heritage of the country’s northeastern region. This method of preserving beef dates back centuries, where the meat is seasoned and left to dry under the sun, enhancing its flavor and texture. The result is a delicious, savory treat that can be enjoyed in various ways, whether on its own, accompanied by rice, or as part of a hearty stew. The unique preparation method not only preserves the meat but also infuses it with the essence of the Brazilian sun.

To prepare Carne de Sol at home, you can either purchase pre-made sun-dried beef or make your own. The latter involves a simple yet effective process of marinating and drying the beef, allowing you to enjoy the authentic flavor of this beloved dish. Once ready, Carne de Sol can be grilled, sautéed, or used in recipes like feijoada or served with sides like cassava or beans. Its versatility and rich taste make it a hit among meat lovers and a staple in Brazilian cuisine.

Ingredients (Servings: 4-6)

• 2 lbs beef (preferably top round or flank steak)
• 1 cup coarse salt
• 4 cloves garlic, minced
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil (for cooking)
• Fresh herbs (such as parsley or cilantro) for garnish
• 1 lemon or lime (for serving)

Cooking Instructions

1. Prepare the Beef: Start by selecting a cut of beef, preferably top round or flank steak, as these cuts are lean and ideal for drying. Trim any excess fat and slice the beef into large pieces, about 1-2 inches thick.
2. Marinate the Beef: In a large bowl, mix the coarse salt, minced garlic, black pepper, and cayenne pepper (if using). Rub this mixture generously over the beef pieces, making sure all surfaces are coated. This step is essential for flavor and preservation.
3. Dry the Beef: Lay the seasoned beef pieces on a drying rack or hang them in a well-ventilated area, preferably in direct sunlight. Allow the beef to dry for 2-3 days, turning them occasionally for even drying. If sun-drying isn’t possible, you can use an oven set to the lowest temperature to dry the beef for several hours.
4. Cook the Beef: Once the beef is adequately dried, it’s time to cook. Heat olive oil in a skillet over medium heat. Add the dried beef pieces and cook for about 4-5 minutes on each side until they form a nice crust and are heated through.
5. Serve: Remove the beef from the skillet and let it rest for a few minutes. Slice it into thin strips and serve garnished with fresh herbs. Accompany with lemon or lime wedges to add a zesty flavor.

Extra Tips

For the best results, make sure that your beef is dried properly to enhance its flavor profile while preventing spoilage. If you’re short on time, consider using beef jerky as an alternative for a quick version of Carne de Sol.

Additionally, pairing the dish with traditional sides like rice, beans, or a salad can elevate the meal and make it more nutritious. Remember that Carne de Sol is versatile; feel free to experiment with different spices or cooking methods to suit your taste!

Bife À Cavalo: Steak With Fried Egg

Bife À Cavalo, a traditional Brazilian dish, combines the rich flavors of grilled beef with the delicious addition of fried eggs perched on top. This hearty meal is perfect for any occasion, whether you’re serving it for a casual weekday dinner or a special gathering with family and friends.

The name “bife à cavalo” translates to “steak on horseback,” symbolizing the eggs riding on top of the juicy steak. This combination not only captivates the palate but also presents beautifully on the plate.

The preparation of Bife À Cavalo is straightforward and requires minimal ingredients, making it an accessible dish for even novice cooks. The key to achieving a tender and flavorful steak lies in marinating it properly and cooking it to the desired doneness.

Accompanied by sides like rice and beans or a fresh salad, this dish truly embodies the essence of Brazilian cuisine.

Ingredients (Serves 4-6)

• 4-6 beef steaks (sirloin, ribeye, or your choice)
• 4-6 large eggs
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Marinate the Steak: In a bowl, combine the minced garlic, olive oil, soy sauce, salt, and black pepper. Add the beef steaks to the marinade, ensuring they’re evenly coated. Cover the bowl with plastic wrap and let the steaks marinate in the refrigerator for at least 30 minutes or up to 2 hours for a more intense flavor.
2. Prepare the Grill or Skillet: Preheat your grill or a large skillet over medium-high heat. If using a skillet, add a little oil to prevent the steaks from sticking.
3. Cook the Steaks: Remove the steaks from the marinade and let any excess liquid drip off. Place them on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
4. Fry the Eggs: While the steaks are resting, heat a small amount of oil in a separate skillet over medium heat. Crack the eggs into the pan and fry them to your desired doneness—sunny-side up is traditional for this dish. Season with a pinch of salt.
5. Assemble the Dish: Place each steak on a serving plate, and top with a fried egg. Garnish with chopped parsley and serve with lemon wedges on the side for added brightness.
6. Serve: Pair the Bife À Cavalo with sides like rice, beans, or a fresh salad. Enjoy while hot!

Extra Tips

For best results, choose high-quality cuts of beef and allow them to come to room temperature before cooking for even cooking.

Additionally, let the steaks rest for a few minutes after cooking to retain their juices. If you’re feeling adventurous, consider adding a sprinkle of cheese or a spicy sauce to the top of the fried egg for an extra flavor kick. Enjoy your culinary journey into Brazilian cuisine!

Moqueca De Carne: Brazilian Beef Stew

Moqueca de Carne is a delightful Brazilian beef stew that showcases the vibrant flavors of the country’s culinary traditions. This dish combines tender pieces of beef with a medley of tropical ingredients, creating a comforting and aromatic stew that’s perfect for sharing with family and friends. The use of coconut milk, bell peppers, and spices brings a unique depth to the dish, making it a favorite in many Brazilian households.

Traditionally served with rice, this hearty stew is a wonderful representation of Brazil’s diverse gastronomic landscape.

Preparing Moqueca de Carne is an enjoyable experience that allows you to explore the bold, rich flavors typical of Brazilian cuisine. The key to a successful stew lies in the marination of the beef, which infuses the meat with essential flavors. As the stew simmers, the ingredients meld together, creating a savory and satisfying dish that’s sure to impress.

Whether you’re cooking for a special occasion or a casual weeknight dinner, Moqueca de Carne is an excellent choice that will transport your taste buds to Brazil.

Ingredients (serves 4-6):

• 2 lbs beef (chuck or brisket), cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium tomatoes, diced
• 1 can (14 oz) coconut milk
• 1/4 cup olive oil
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• Salt and pepper to taste
• Cooked white rice, for serving

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes, minced garlic, lime juice, paprika, cumin, salt, and pepper. Mix well to guarantee the beef is evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or ideally overnight for deeper flavor.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the sliced red and green bell peppers, and continue to sauté for an additional 3-4 minutes until slightly softened.
3. Brown the Beef: Remove the marinated beef from the refrigerator and add it to the pot with the sautéed vegetables. Cook the beef for about 5-7 minutes, stirring occasionally, until it’s browned on all sides.
4. Add Tomatoes and Coconut Milk: Stir in the diced tomatoes and coconut milk. Bring the mixture to a gentle simmer, scraping the bottom of the pot to release any flavorful bits. Once it starts to simmer, reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours. Stir occasionally, guaranteeing the beef becomes tender and the flavors meld together.
5. Finish with Cilantro: Once the beef is tender, taste the stew and adjust the seasoning if necessary. Stir in the chopped cilantro right before serving. This adds a fresh and vibrant note to the dish.
6. Serve: Serve the Moqueca de Carne hot over a bed of cooked white rice, allowing the rich sauce to soak into the rice for an authentic Brazilian experience.

Extra Tips:

For a more intense flavor, consider adding a splash of fish sauce or a few slices of fresh chili peppers to the stew for a hint of heat. You can also experiment with different vegetables, such as zucchini or carrots, to add more texture to your Moqueca de Carne.

Additionally, be sure to let the stew rest for a few minutes after cooking; this will allow the flavors to develop further before serving. Enjoy your culinary journey to Brazil!

Picadinho: Brazilian Beef Hash

Picadinho is a beloved Brazilian dish that showcases the rich flavors and comforting textures of beef hash. This hearty meal is perfect for family dinners or gatherings, bringing a taste of Brazil right to your kitchen. Typically made with tender cuts of beef, fresh vegetables, and a blend of spices, Picadinho offers a warm and satisfying experience that’s guaranteed to please everyone at the table.

The beauty of Picadinho lies in its versatility; you can customize it with your favorite vegetables or adjust the seasoning to your liking. This dish is often served with rice and beans, making it a complete meal that’s both nourishing and delicious. Whether you’re a seasoned cook or a beginner in the kitchen, making Picadinho is a straightforward process that yields impressive results.

Ingredients (serves 4-6 people)

• 1.5 lbs (680g) beef (such as sirloin or chuck), cut into small cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper (any color), diced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Begin by cutting the beef into small, uniform cubes to guarantee even cooking. Season the beef with salt and pepper. This will enhance the flavor of the meat and give it a good base.
2. Brown the Meat: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding the pan. Sear the meat on all sides until browned, about 5-7 minutes. This step adds depth of flavor through caramelization.
3. Sauté the Aromatics: Once the beef is browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant. This will create a flavorful base for the dish.
4. Add Vegetables: Stir in the diced carrot, potato, and bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly. This adds texture and freshness to the dish.
5. Combine Ingredients: Return the browned beef to the skillet. Add the beef broth, tomato paste, paprika, and cumin. Stir well to combine all the ingredients. The broth will provide moisture and flavor to the hash.
6. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 30-40 minutes, or until the beef and vegetables are tender. Stir occasionally to prevent sticking. This slow cooking will meld the flavors beautifully.
7. Final Touches: Once cooked, taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it rest for a few minutes before serving.
8. Serve: Dish out the Picadinho onto plates or a serving platter. Garnish with freshly chopped parsley for a pop of color and freshness.

Extra Tips

When making Picadinho, feel free to get creative with the vegetables you use. You can add peas, corn, or even green beans for extra color and nutrition.

If you prefer a thicker sauce, you can let it simmer uncovered for a few additional minutes to reduce the liquid. For an authentic experience, serve it alongside white rice and black beans, and don’t hesitate to pair it with a tangy salad to balance out the richness of the dish.

Enjoy your delicious Brazilian beef hash!

Escondidinho De Carne: Beef and Mashed Yucca Casserole

Escondidinho De Carne, also known as Beef and Mashed Yucca Casserole, is a traditional Brazilian dish that beautifully showcases the rich flavors of the country’s cuisine. This hearty casserole features layers of tender, seasoned beef hidden beneath a creamy, velvety mashed yucca (also known as cassava) topping. It’s a comfort food that not only warms the heart but also delights the palate, making it a perfect dish for family gatherings or special occasions.

The combination of flavors and textures in Escondidinho De Carne is truly irresistible. The savory ground beef is cooked with aromatic spices and vegetables, while the mashed yucca adds a distinct, slightly nutty flavor that complements the beef perfectly. Topped with cheese, this casserole is baked until golden brown and bubbly, creating a deliciously satisfying meal that’s sure to impress.

Ingredients (Serves 4-6)

• 1 lb ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 cup beef broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 lbs yucca (cassava), peeled and cut into chunks
• 1/2 cup milk
• 1/4 cup butter
• 1 cup grated cheese (mozzarella or similar)
• 1/4 cup chopped fresh parsley (for garnish)

Cooking Instructions

1. Prepare the Yucca: Begin by placing the peeled and chopped yucca in a large pot of salted water. Bring to a boil and cook until the yucca is tender, which should take about 20-25 minutes. Once cooked, drain the water and let the yucca cool slightly before mashing.

2. Make the Beef Filling**: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing** until they’re soft and fragrant. Stir in the chopped bell pepper and tomatoes, cooking for an additional 3-4 minutes.

Next, add the ground beef, breaking it up with a spatula, and cook until it’s browned. Season with paprika, cumin, salt, and pepper, then pour in the beef broth. Let it simmer for about 10 minutes, allowing the flavors to meld together.

3. Mash the Yucca: In a large bowl, combine the cooked yucca, milk, and butter. Use a potato masher or a fork to mash the mixture until smooth and creamy. Season with salt to taste.

4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a baking dish, spread the beef filling evenly on the bottom. Carefully layer the mashed yucca over the beef, smoothing it out with a spatula. Sprinkle the grated cheese on top of the mashed yucca.

5. Bake: Place the assembled casserole in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips

When making Escondidinho De Carne, it’s important to guarantee that your yucca is cooked until very tender for the best mash. For added flavor, consider incorporating some spices like oregano or chili flakes into the beef filling.

You can also experiment with different cheeses on top—try using a mix of cheeses for a more complex flavor profile. Additionally, feel free to add some vegetables to the beef mixture, such as peas or carrots, for extra nutrition and color.

Costela No Bafo: Slow-Cooked Beef Ribs

Costela No Bafo is a traditional Brazilian dish that showcases the rich, hearty flavors of beef ribs. This method of slow cooking allows the meat to become incredibly tender while absorbing the aromatic spices and herbs used in the marinade. The ribs are typically cooked in a sealed environment, which keeps the moisture locked in, resulting in a succulent and flavorful dish that pairs perfectly with rice, beans, or a fresh salad.

Preparing this dish isn’t only a feast for the palate but also a wonderful way to bring family and friends together around the dining table.

To make Costela No Bafo, it’s important to use high-quality beef ribs, as they’re the stars of the dish. The slow cooking process highlights the natural flavors of the meat, while the marinade enhances its taste with a delightful blend of spices and herbs. This recipe is perfect for gatherings and special occasions, as it feeds 4-6 people and is sure to impress your guests with its mouth-watering aroma and tender texture.

Ingredients (Serves 4-6):

• 2 kg beef ribs
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 cup beef broth
• 1/2 cup fresh parsley, chopped
• Juice of 2 limes
• 2 bay leaves

Instructions:

1. Prepare the Marinade: In a bowl, mix together the minced garlic, chopped onion, olive oil, smoked paprika, cumin, black pepper, salt, lime juice, and chopped parsley. This marinade will infuse the beef ribs with a rich flavor and tenderize the meat.
2. Marinate the Ribs: Place the beef ribs in a large dish and pour the marinade over them, making sure they’re evenly coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. This step allows the flavors to penetrate the meat thoroughly.
3. Preheat the Oven: Preheat your oven to 150°C (300°F). This low temperature will guarantee that the ribs cook slowly and evenly, resulting in tender meat.
4. Prepare for Cooking: In a large roasting pan, add the marinated ribs along with the bay leaves and pour the beef broth into the pan. The broth will create steam during cooking, keeping the ribs moist.
5. Cover and Cook: Cover the roasting pan tightly with aluminum foil to trap the steam. Place it in the preheated oven and cook for 3-4 hours, or until the meat is tender and pulls away from the bone easily. Check occasionally to confirm there’s enough liquid in the pan.
6. Finish and Serve: Once the ribs are cooked, remove them from the oven and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Serve the ribs with your choice of sides, and enjoy the delicious flavors of Costela No Bafo!

Extra Tips:

For an extra layer of flavor, consider adding a few slices of onion and some whole garlic cloves to the roasting pan along with the ribs.

If you prefer a slightly caramelized exterior, you can remove the foil in the last 30 minutes of cooking and increase the oven temperature to 180°C (350°F) to achieve a lovely golden-brown crust.

Additionally, serving the ribs with a side of farofa, a toasted cassava flour mixture, can complement the dish beautifully and provide a traditional Brazilian touch.

Kibe: Beef-Stuffed Bulgur Wheat

Kibe, also known as kibbeh, is a traditional Brazilian dish that showcases the rich flavors of beef combined with the nutty texture of bulgur wheat. Originating from Middle Eastern cuisine, this savory dish has become a favorite in Brazil, often served as an appetizer or main course. The unique combination of spices, herbs, and the succulent beef filling makes kibe a delightful treat for any gathering or family meal.

Preparing kibe may seem intimidating, but with a bit of patience and the right ingredients, you can create this delicious dish that will impress your family and friends. The bulgur wheat acts as a perfect wrap for the spiced beef mixture, and when baked to golden perfection, it yields a crispy exterior that contrasts beautifully with the tender filling. Serve it with a side of yogurt sauce or a fresh salad for an unforgettable meal!

Ingredients (serving size: 4-6 people)

• 1 cup bulgur wheat
• 1 pound ground beef (preferably lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup pine nuts, toasted (optional)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 cup water (for soaking bulgur)
• Additional olive oil for brushing

Cooking Instructions

1. Soak the Bulgur Wheat: Begin by rinsing the bulgur wheat under cold water. Once rinsed, place it in a bowl and cover it with 1/2 cup of water. Allow it to soak for about 20-30 minutes until the bulgur is soft and has absorbed the water. Drain any excess liquid and set aside.
2. Prepare the Filling: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, cooking until the onions are translucent and fragrant, about 5 minutes. Stir in the ground beef, breaking it apart with a spatula, and cook until browned, about 8-10 minutes. Drain any excess fat.
3. Season the Beef Mixture: Once the beef is cooked, add the ground cumin, ground coriander, cinnamon, salt, and black pepper. Mix well to combine the spices evenly. Fold in the soaked bulgur, chopped parsley, mint, and pine nuts, if using. Add lemon juice and stir to incorporate all ingredients. Remove from heat and allow the filling to cool slightly.
4. Shape the Kibe: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil. Take a portion of the beef-bulgur mixture and shape it into an oval or football-like patty, ensuring it’s compact. Repeat this process until all the mixture is shaped. Alternatively, you can press the mixture into the greased baking dish, creating an even layer.
5. Bake the Kibe: If you shaped the kibe as individual patties, place them on a baking sheet. Brush the tops with additional olive oil. Bake in the preheated oven for 25-30 minutes, or until the kibe is golden brown and cooked through. If you pressed the mixture into a baking dish, score the top with a knife to create serving portions before baking.
6. Serve: Remove the kibe from the oven and let it cool for a few minutes. If baked in a dish, cut along the scored lines. Serve warm with a side of yogurt sauce or a fresh salad for a complete meal.

Extra Tips

When preparing kibe, make certain that the bulgur is properly soaked to achieve the right texture; it should be moist but not soggy. Feel free to experiment with different herbs and spices to customize the filling to your taste.

If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or a combination of mushrooms and vegetables. Additionally, for extra moisture, consider adding a little beef broth to the filling before baking. Enjoy your homemade kibe as a delightful addition to any meal!

Bifinho À Milanesa: Breaded Beef Cutlets

Bifinho À Milanesa is a beloved Brazilian dish that showcases tender beef cutlets coated in a crispy breadcrumb crust. This delightful preparation not only enhances the flavor of the meat but also adds a satisfying crunch that pairs beautifully with various sides such as rice, salad, or fries. The breading process is simple yet effective, allowing the natural flavors of the beef to shine through while providing a delicious contrasting texture.

This dish is perfect for family gatherings or casual dinners, as it’s easy to prepare and can be made in larger quantities to feed a crowd. The cutlets can be served with a wedge of lemon for a zesty kick or accompanied by your favorite dipping sauces. With just a few ingredients and straightforward techniques, you can create a meal that will impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6)

• 1.5 lbs beef (such as sirloin or flank steak), thinly sliced
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups breadcrumbs (preferably seasoned)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon paprika (optional)
• Vegetable oil (for frying)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Beef: Start by placing the thinly sliced beef between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the beef to an even thickness, about 1/4 inch thick. This step guarantees that the meat cooks evenly and becomes tender.
2. Set Up Breading Station: In three separate shallow dishes, set up your breading station. In the first dish, add the all-purpose flour and season it with salt, black pepper, garlic powder, and paprika. In the second dish, beat the two large eggs until fully combined. In the third dish, place the breadcrumbs.
3. Coat the Beef Cutlets: Take a piece of the pounded beef and first dredge it in the seasoned flour, making sure it’s fully coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any extra egg to drip off. Finally, coat the beef in the breadcrumbs, pressing lightly to make sure the breadcrumbs adhere well. Repeat this process for all the beef slices.
4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium heat until it shimmers but isn’t smoking. To test if the oil is ready, you can drop a small piece of breadcrumb in; if it sizzles, the oil is hot enough.
5. Fry the Cutlets: Carefully place the breaded beef cutlets in the hot oil, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use tongs to flip the cutlets gently. If needed, work in batches to guarantee even cooking.
6. Drain and Serve: Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges on the side for squeezing over the cutlets.

Extra Tips

For an extra flavor boost, consider marinating the beef cutlets in a mixture of olive oil, lemon juice, and your choice of herbs for a couple of hours before breading. This will enhance the meat’s tenderness and add depth to the flavor.

Additionally, using panko breadcrumbs instead of regular breadcrumbs can give your cutlets an even crunchier texture. Finally, don’t hesitate to experiment with different seasonings in the flour or breadcrumbs to create a unique twist on this classic recipe.

Carne Louca: Shredded Beef Sandwich

Carne Louca, which translates to “crazy meat,” is a traditional Brazilian dish that features tender, shredded beef simmered in a savory sauce, often served on crusty bread. This flavorful sandwich is a popular street food and is loved for its rich taste and hearty texture. The dish combines elements of Brazilian cuisine, such as spices and fresh ingredients, creating a delightful meal that can be enjoyed for lunch or dinner.

To prepare Carne Louca, the beef is typically slow-cooked until it becomes incredibly tender and easily shredded. The addition of vegetables, such as onions and bell peppers, enhances the flavor profile of the dish, while a mix of seasonings brings warmth and depth. Once the beef is cooked and shredded, it’s piled high on crusty rolls or bread, making for a satisfying sandwich that’s perfect for gatherings or a cozy meal at home.

Ingredients (serving size: 4-6 people)

• 2 pounds beef chuck roast
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup tomato sauce
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Crusty rolls or French bread, for serving
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Start by seasoning the beef chuck roast generously with salt and pepper. This step is essential to enhance the flavor of the meat as it cooks.

2. Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned beef roast and sear it on all sides until browned, about 4-5 minutes per side. This step locks in the juices and adds depth to the flavor.

3. Add Vegetables and Broth: Remove the beef from the pot and set it aside. In the same pot, add the sliced onions, red and green bell peppers, and minced garlic. Sauté for about 5 minutes, or until the vegetables start to soften.

Then, return the beef to the pot and pour in the beef broth, tomato sauce, soy sauce, and Worcestershire sauce.

4. Season and Simmer: Sprinkle in the paprika and cumin, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 3-4 hours, or until the beef is fork-tender and easily shreds.

5. Shred the Beef: Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot and stir it into the sauce, allowing it to absorb more flavor.

6. Assemble the Sandwiches: Toast the crusty rolls or French bread slightly to add a crunch. Pile the shredded beef mixture onto the bread and garnish with chopped parsley for a fresh touch.

Extra Tips

When making Carne Louca, feel free to customize the seasoning to your taste. Adding a bit of heat with crushed red pepper or including other vegetables like carrots or celery can enhance the dish even further.

For a creamier texture, consider mixing in a dollop of mayonnaise or a slice of cheese on the sandwich. Additionally, leftovers can be stored in the refrigerator and reheated, making it a convenient option for meal prep throughout the week.

Arroz Carreteiro: Beef and Rice Dish

Arroz Carreteiro, a traditional Brazilian dish, beautifully combines flavors and textures to create a comforting meal that’s perfect for family gatherings or casual dinners. Originating from the Brazilian gaucho culture, this dish embodies the spirit of the open range with its hearty ingredients and simple preparation.

With tender beef, aromatic spices, and fluffy rice, Arroz Carreteiro is a favorite among many and showcases the rustic charm of Brazilian cuisine. The simplicity of Arroz Carreteiro makes it an easy dish to prepare, yet its rich taste will impress your guests.

This recipe highlights the importance of using quality beef, fresh vegetables, and the right seasonings to achieve that authentic flavor. As you cook, let the ingredients meld together, allowing the dish to develop its robust character. Let’s get started on creating this delicious meal that serves 4-6 people!

Ingredients:

• 2 cups of long-grain rice
• 1 lb (450g) of beef (chuck or flank steak), cut into small cubes
• 4 cups of beef broth
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 medium bell pepper (red or green), diced
• 2 medium tomatoes, diced
• 1 teaspoon of paprika
• ½ teaspoon of cumin
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• 1 cup of green peas (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by chopping the onion, garlic, bell pepper, and tomatoes. Cut the beef into small cubes. This preparation step guarantees that all ingredients are ready to be added at the right time during cooking.
2. Sauté the Beef: In a large skillet or pot, heat the olive oil over medium-high heat. Add the cubed beef and season it with salt and black pepper. Sauté the beef until it’s browned on all sides, about 5-7 minutes. Browning the meat adds depth to the flavor.
3. Add Vegetables: Once the beef is browned, add the chopped onion, minced garlic, and diced bell pepper to the skillet. Stir and cook for about 3-4 minutes, until the vegetables are softened. This step enhances the dish’s aroma and builds the flavor base.
4. Incorporate Tomatoes and Spices: Add the diced tomatoes, paprika, and cumin to the skillet. Mix everything well and cook for another 2-3 minutes, allowing the tomatoes to break down and release their juices. This creates a rich sauce for the rice to absorb.
5. Add Rice and Broth: Stir in the rice, guaranteeing it’s well-coated with the sauce. Then, pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
6. Finish with Peas: If you’re using green peas, add them in the last 5 minutes of cooking. This will provide a pop of color and added flavor. Once the rice is tender and fluffy, remove the pot from the heat and let it sit, covered, for another 5 minutes.
7. Garnish and Serve: Fluff the rice with a fork and garnish with fresh chopped parsley before serving. This final touch adds freshness and brightness to the dish.

Extra Tips:

For an added depth of flavor, consider marinating the beef in garlic, lime juice, and a splash of soy sauce for a couple of hours before cooking. Additionally, feel free to customize the recipe by adding ingredients such as bacon or different vegetables to suit your taste.

Arroz Carreteiro is versatile and can be easily adapted to include your favorite ingredients. Enjoy the process and savor the delightful aromas that fill your kitchen!

Vaca Atolada: Beef With Yuca Stew

Vaca Atolada, a traditional Brazilian dish, is renowned for its hearty flavors and comforting texture, making it a favorite among families and friends. This savory beef stew is enriched with tender yuca (cassava), which absorbs the rich broth, resulting in a meal that’s both filling and delicious.

Often enjoyed during family gatherings or special occasions, Vaca Atolada is a perfect representation of Brazilian culinary culture, combining simple ingredients to create a dish that’s bursting with flavor.

The secret to a successful Vaca Atolada lies in the slow cooking process, which allows the beef to become tender and the flavors to meld beautifully. The combination of spices and fresh ingredients adds a depth of flavor that’s hard to resist.

Serve this dish with a side of rice or a fresh salad, and you have a complete meal that everyone will enjoy.

Ingredients (serving size: 4-6 people):

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 lb yuca (cassava), peeled and cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 green bell pepper, chopped
• 2 cups beef broth
• 1 cup water
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 bay leaf
• Salt to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Start by seasoning the beef cubes with salt, black pepper, paprika, and cumin. Allow them to marinate for about 15-20 minutes to enhance the flavors.
2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides for about 5-7 minutes, then remove it from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, and bell pepper. Sauté them for about 5 minutes until the onions are translucent and fragrant. This step builds the flavor base for the stew.
4. Add Tomatoes and Broth: Once the vegetables are sautéed, stir in the diced tomatoes, beef broth, and water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot for added flavor.
5. Combine Ingredients: Return the browned beef to the pot. Add the bay leaf and stir everything together. Cover the pot and let it simmer on low heat for about 1.5 hours, or until the beef is tender.
6. Add Yuca: After 1.5 hours, add the yuca chunks to the pot. Continue to simmer for an additional 30-40 minutes, or until the yuca is fork-tender and the beef is very tender.
7. Finish and Serve: Once everything is cooked, taste and adjust the seasoning as needed. Remove the bay leaf. Garnish with fresh parsley before serving. Enjoy the Vaca Atolada hot, paired with rice or a side salad.

Extra Tips: When preparing Vaca Atolada, make sure to choose a good cut of beef, such as chuck, which becomes tender during the slow cooking process. For added depth of flavor, consider marinating the beef overnight in the spices.

Also, keep an eye on the yuca as it cooks; overcooking can cause it to break apart. Finally, feel free to experiment with additional vegetables, such as carrots or green beans, to customize the dish to your liking.

Strogonoff De Carne: Brazilian Beef Stroganoff

Strogonoff de Carne, or Brazilian Beef Stroganoff, is a beloved dish that combines tender strips of beef with a creamy, flavorful sauce. This Brazilian variation is slightly different from its Russian counterpart, incorporating ingredients such as mustard and tomato sauce, which give it a unique twist.

The dish is often served over rice and enjoyed with crispy potato sticks on the side, making it a hearty meal that’s perfect for family gatherings or a cozy dinner at home.

The beauty of Strogonoff de Carne lies not only in its rich flavors but also in its simplicity. With just a few key ingredients, you’ll be able to whip up a dish that’s both comforting and delicious. This recipe is designed to serve 4-6 people, making it an excellent choice for entertaining or a filling weeknight dinner.

Ingredients:

• 1 pound (450g) beef sirloin, cut into thin strips
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (240ml) beef broth
• 1 tablespoon Dijon mustard
• 1 cup (240ml) heavy cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked white rice (for serving)
• Crispy potato sticks (for serving)

Cooking Instructions:

1. Prepare the Beef: Start by slicing the beef sirloin into thin strips. Make sure the strips are uniform in size to guarantee even cooking. Season the beef with salt and pepper to taste. This will enhance the flavor of the meat as it cooks.
2. Sauté the Beef: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the beef strips in batches to avoid overcrowding the pan. Sauté the beef for about 3-5 minutes or until browned on all sides. Remove the beef from the skillet and set aside.
3. Cook the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent and fragrant. This step builds the foundation of flavor for your stroganoff.
4. Create the Sauce: Reduce the heat to medium and return the beef to the skillet. Add the beef broth, Dijon mustard, Worcestershire sauce, and tomato sauce. Stir to combine all the ingredients. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
5. Add the Cream: Slowly pour in the heavy cream, stirring continuously to create a smooth and creamy sauce. Allow the stroganoff to simmer for an additional 2-3 minutes, until the sauce thickens slightly. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve: Once the stroganoff is ready, remove it from the heat. Serve the Strogonoff de Carne over a bed of cooked white rice. Garnish with freshly chopped parsley and accompany it with crispy potato sticks on the side for added texture and flavor.

Extra Tips:

For an extra layer of flavor, consider marinating the beef in Worcestershire sauce and Dijon mustard for a few hours before cooking. This can enhance the taste and tenderness of the meat.

Additionally, feel free to customize your stroganoff by adding mushrooms or bell peppers during the sautéing step. These not only enhance the flavor but also add a nice texture to the dish.

Finally, make sure not to overcook the beef to maintain its tenderness; it should be cooked just until browned and still juicy. Enjoy your cooking!