Pacoca (Dried Beef Puree) Recipe #128353
This is a typical Brazilian Dish, especially in the northeast. I Americanized it. Serve with rice, of course. Warning: If you don't like weird international foods, you won't like this.
by meedeeter
4½ hours | 4 hours prep
SERVES 4
- 1 lb dried beef (like thick beef jerky)
- 8 ounces pork
- 4 onions
- 8 cups cassava meal
- salt
- pepper
- Soak the dried beef in water to cover for 4-6 hours to draw out the salt, changing the water several times. Drain and mop dry. Cut into cubes about 1 inch across.
- Cut the pork in small dice. Cook them in a large frying pan over low heat until the fat runs. Add the beef and cook until golden brown. Remove the pork and beef with a slotted spoon and set aside. Using the same fat, cook the onions until soft and golden.
- Combine the meat and onions and pound them into a mortar, to break up the meat shreds. Or use a food processor, but don't overdo it.
- Mix in the cassava meal gradually, to make a dense, smooth puree. Return to the frying pan and heat through, stirring. Season to taste. Serve hot with boiled rice.
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5 stars