Picadinhoa Brasiliera Recipes

PICADINHO

Picadinho image

Provided by Food Network

Yield 6 Servings

Number Of Ingredients 10

Ingredients

1 large white onion, coarsely chopped
2 pounds strip or rump steak, cut into 1/2 inch cubes
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
3 preserved malagueta peppers, minced (see Note)
1 teaspoon of the liquid from the bottle of malagueta peppers
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
6 green onions, dark green parts only, sliced, for garnish
3 slices bacon, cut into 1/4 inch dice

Steps:

Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden.
Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top.

BRAZILIAN PICADILLO

Brazilian Picadillo image

My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

Provided by JRICE

Categories 100+ Everyday Cooking Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
7 cloves garlic, chopped
1 ½ cups chopped onion
1 ½ cups chopped green bell pepper
3 pounds lean ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
¼ cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
¼ teaspoon hot sauce
6 cups canned tomatoes, half-drained

Steps:

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.8 g, Cholesterol 74.3 mg, Fat 17.9 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 1063.7 mg, Sugar 4.4 g

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