Best Brazilian Beef Recipes

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)

Steps:

• Preheat grill.
• Cut tenderloin into about six pieces.
• Reduce heat and place tenderloin pieces on the grill.
• As the meat started to cook dissolve the salt in the water and add the garlic.
• When the meat is browned on the outside baste.
• Keep basting throughout until the meat is done.

BRAZILIAN-STYLE BEEF RIBS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.
• Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

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:

• 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.

BRAZILIAN-STYLE BEEF STROGONOFF

Steps:

• Season filet mignon with salt and pepper to taste. In a medium pan, sauté seasoned filet mignon in high heat with butter. Reserve.
• In a bigger pan, brown onion with butter and then add the mushrooms and the reserved steak. Let it cook for about 5 minutes.
• Add the soy sauce and the cognac (heated), and singe it.
• In a bowl, mix the table cream, ketchup, mustard, salt and pepper to taste and the flour dissolved in milk, and add this mixture to the steak and mushrooms and let it cook for 5-8 more minutes in medium heat until the sauce incorporates and thickens.
• Turn off heat and serve the strogonoff with potato sticks, white rice and a nice salad.
• TIPS:
• Beef: let the steak rest about 1-2 hours, out of the fridge before preparing the dish. The beef has to sauté and not cook, so it is best to brown it in high heat and don't let it release too much juice in the pan, preserving its color, moisture and flavor.
• Heating up the cognac: Get a coffee cup half full of hot water and set a snifter across the top. It will heat it perfectly. Heating it in a microwave (no more than 5 seconds), open flame or steam should all produce the same end result.
• Table cream: to take the watery part of the canned table cream, let the can sit in the fridge for about 4 hours prior to using it, and when you open the can, it will be easier to separate the cream from the runny part. In doing that, the strogonoff will be creamier and thicker.
• If you use the fresh heavy cream, let the sauce cook for a little more to thicken.
• To freeze: this recipe can be made and frozen but do not add the table cream when freezing. After taking the prepared steak out of the freezer, add the table cream and heat it up prior to serving.)
• You may substitute steak for chicken breast, shrimp, cod fish, and sliced tuna.

BAKED BRAZILIAN BEEF

Steps:

• Cut sirloin tip into 1-inch cubes.
• Place in casserole with garlic powder, onions, liquids and seasonings.
• Cover and bake at 350° for 1 hour until beef is tender.
• Thicken gravy with the blended flour and margarine.
• Serve with mashed potatoes, noodles, or rice.

BRAZILIAN BEEF AND TOMATOES

Steps:

• In a large cast iron skilled over medium high heat brown beef.
• Reduce heat to medium and add the tomatoes, onion, garlic and ginger.
• Stir well.
• Stir in the coconut milk.
• Sprinkle with oregano, red pepper flakes, salt and pepper.
• When mixture comes to a boil reduce heat to medium low.
• Cover and simmer, stirring occasionally, until beef is tender, around 1 and 1/2 hours.
• Stir in beans, cooking for an additional 15 minutes.
• Taste and adjust seasonings.
• Stir in cilantro.
• Serve.

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-STYLE BEEF WITH SWEET POTATO SALAD

Steps:

• Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.
• Light the barbecue (or see tip, below, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.

BRAZILIAN BEEF STROGANOFF (ESTROGONOFE)

Steps:

• This is a very popular dish in Brazil and is made with fresh cream rather than sour cream. Cut filet mignon in narrow strips. Season with salt and pepper. Brown in butter. When browned, add chopped onion and sliced mushrooms. Do not overcook. Add the Ketchup™, mustard, Worchester. Cook slowly. When time to serve, add the cream. Add the cornstarch to a little of the cream. Serve with noodles or rice.

BRAZILIAN ROAST BEEF SAMMIE (BAURU)

Steps:

• 1. Gather your ingredients.
• 2. Combine the sauce ingredients, and allow them to rest on the countertop while you prepare the rest of the sandwich.
• 3. Slice the roast, or purchase it already sliced.
• 4. Chef's Tip: You want thin-sliced beef, but not too thin. If you have it sliced by your butcher, tell him/her that you want it sliced for sandwiches.
• 5. Chef's Note: I used a smoked bottom round
• 6. Add the cheeses to a pot over a bain marie, and allow to slowly melt.
• 7. Let it get good and melted.
• 8. Slice the tomato; you'll need four slices.
• 9. Cut the rolls in half, two tops, and two bottoms.
• 10. Hollow out the bottom half.
• 11. Add some of the sauce to the bottom part of the bun.
• 12. Layer the beef on top of the sauce.
• 13. Add the tomatoes.
• 14. Add the pickles.
• 15. Add the melted cheese.
• 16. Place the tops on the rolls, and cut in half.
• 17. Serve with some chips, and beverage of choice. Enjoy.
• 18. Keep the faith, and keep cooking.

BRAZILIAN BEEF

Steps:

• Trim all fat from beef, place into a hotel pan. Combine remaining ingredients-mix well. Pour over beef cover and chill 4-24 hours, turning occasionally. Remove from marinade, drain well. Broil or grill to desired doneness. Remove to rest for 15 minutes, before carving bias-sliced across the grain into paper-thin strips. Arrange onto a serving platter serve hot, warm, or at room temperature.

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.