Recipezaar: Brazilian,Beef recipes

Feijoada(Brazilian Black Beans)

Wed, 07 Nov 2001 17:22:19 -0500

Feijoada - The Real One

Wed, 02 Oct 2002 21:44:24 -0400

This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator, of course). The perfect drink is Caipirinha, made with 'cachaca', smashed lemons and sugar, cold. You can drink beer, also. Be sure to have a place to rest after the Feijoada. You'll need it... :)) -- posted by Wanderley Brandao

Homemade Beef Bouillon Cubes

Tue, 05 Aug 2003 20:03:22 -0400

What a find! For dietary reasons, using purchased bouillon cubes are not an option for me. This is from Angela Papaiz who contributed to the Brazilian Children's Fund Cookbook. Prep time depends on how fast you chop. LOL I will over estimate on my timing. -- posted by GinnyP

Stroganoff (Brazilian)

Sat, 23 Aug 2003 20:01:18 -0400

I went in search of Brazilian recipes, for a night I'm planning. I didn't realize how popular stoganoff was! This is a combination of 2 recipes. -- posted by JustJanS

Sausage & Mushroom Breakfast Casserole

Tue, 04 Nov 2003 20:00:08 -0500

Guests For Breakfast?This easy casserole serves a crowd of 10 to 12.Relax with friends while your entire breakfast bakes in one dish.I found this on a recipe card for meat dishes at Walmart! -- posted by Rhonda O

Brazilian-Style Skirt Steak

Thu, 20 Jul 2006 21:38:14 -0400

Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I've mastered the concept of making it, I love to serve it as the main course for dinner and my husband can't get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... SEA SALT! Who would've known?! -- posted by Krystal-Belle

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Brazilian Beef and Tomatoes

Sun, 18 Mar 2007 22:49:21 -0400

You can plate this dish over egg noodles or rice if you wish. I prefer it in a bowl with warm corn tortillas which I use as scoops. -- posted by DiB's

Brazilian Marinated Steaks With Chile Lime Sauce

Mon, 10 Sep 2007 15:19:26 -0400

For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-) -- posted by SusieQusie

Paulista Churrasco

Mon, 24 Sep 2007 22:13:00 -0400

Brazilian barbecue in the style of Sao Paulo. From Philip Wagner's page. nt -- posted by Sue L

Brazilian Stroganoff

Sat, 01 Mar 2008 01:00:06 -0500

In Brazil people love this food to serve in a special occasion for dinner. It's cheap and easy. It's the perfect meal for company. You should serve with white rice and potato sticks (I rather process the potato and fry it myself) -- posted by Demotherway

Brazilian-Style Beef Strogonoff

Thu, 03 Apr 2008 02:16:05 -0400

This is a brazilian favorite and one of our family's too! Beef strogonoff comes in a flavor-rich heavy cream sauce, with a touch of ketchup, mustard and soy sauce, along with chopped mushrooms. It is perfect when served with white rice, potato sticks and a green salad. I particularly am not very fond of mushrooms, so I leave it out of the recipe when I make it for my picky eaters at home, but I am posting the original recipe for this brazilian dish. Enjoy! -- posted by Gabe's Mom

Brazilian Olive-Stuffed Pot Roast

Sat, 31 May 2008 02:59:20 -0400

From the Houston Chronicle, posted for ZWT. -- posted by KlynnPadilla

Mountain Rice (Arroz Da Serra) - Portuguese Brazil

Sun, 24 May 2009 02:26:51 -0400

This is from "Cuisines of Portguguese Encounters", which as recipes from the author's travels thru Portugal and its former colonies. This dish was made by Portuguese settlers combining their foods with the customs of the Tupi-Guarani Indians It's now part of Brazil's national cuisine. I haven't made it yet. -- posted by Debbie R.

Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange

Mon, 23 Nov 2009 16:17:55 -0500

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding. -- posted by robd16