Directions
Subtitle: An Authentic Brazilian Dish Made with Heart and Soul
Description: This Brazilian carne de sol recipe is bursting with flavor, showcasing the diverse culinary influences that come together to create one of the most beloved national dishes in Brazil. It features rich beef marbled with fatty layers of meat, cooked slowly over an open flame until tender and juicy.
Ingredients List:
– 1 pound boneless sirloin steak (about ½ inch thick)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 large onions, thinly sliced
– 4 garlic cloves, minced
– 2 cups red wine
– 2 bay leaves
– 1 teaspoon ground cumin
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons tomato paste
– 2 cans (15 ounces each) whole tomatoes, preferably San Marzano plum tomatoes
– Salt and pepper, to taste
Instructions:
1. Season the steak with salt and pepper on both sides. Set aside for 30 minutes to let stand while preparing the other ingredients.
2. In a medium skillet, heat the olive oil over medium high heat. Add the onion slices and sauté until translucent, about 5 minutes.
3. Stir in the garlic, wine, bay leaves, cumin, nutmeg, and tomato paste. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes.
4. Remove the steak from the refrigerator and brown both sides over medium high heat in a heavy pot. Be careful not to burn the meat as it will render too tough.
5. Once browned, transfer the steak to a separate plate and set aside.
6. Return the pan containing the onions, garlic, and wine to the stove top and stir in the tomatoes. Simmer until the sauce has thickened, about 1 hour.
7. Add the steak back into the sauce and bring to a simmer. Continue to cook over low heat, stirring occasionally, until the steak is tender, about 3 hours.
8. Season the carne de sol with salt and pepper to taste before serving.
Difficulty Level: Medium
Servings: 6
Directions:
1. Preheat the oven to 425°F. Line a baking sheet with foil.
2. Place the chicken thighs skin side down on the prepared baking sheet. Season generously with kosher salt and black pepper.
3. Bake for 25 minutes, rotating the thighs once halfway through cooking.
4. Meanwhile, heat the broiler on high.
5. When the chicken is done, slide out onto a rack and keep warm.
6. Prepare the mashed potatoes: Boil water in a large pot. Add salt to the water and bring to a boil.
7. Add the instant potatoes and continue to boil according to package directions. Drain and return the drained potatoes to their container.
8. While the potatoes are cooking, prepare the gravy: Melt butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Slowly pour the hot stock into the flour/butter mixture, whisking constantly to form a smooth gravy.
9. When the chicken is cool enough to handle, shred using two forks. Combine the shredded chicken, cream cheese, Worcestershire sauce, and chives in a bowl. Toss gently to combine.
10. To assemble the sandwiches, spread a layer of mayonnaise on one slice of bread. Spread a layer of mustard on the other slice of bread. Layer the chicken salad, potato salad, and mayo-mustard-toasted bread on the bread. Top with another slice of bread and serve immediately.
Time Needed: Total Time: 25 minutes + 2 hours for the sauce to thicken
Note: Make sure you have the right tools and utensils available when making this recipe. Also,
Steps
|
1
Done
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Season the steak with salt and pepper on both sides. Set aside for 30 minutes to let stand while preparing the other ingredients. |
|
2
Done
|
In a medium skillet, heat the olive oil over medium high heat. Add the onion slices and sauté until translucent, about 5 minutes. |
|
3
Done
|
Stir in the garlic, wine, bay leaves, cumin, nutmeg, and tomato paste. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes. |
|
4
Done
|
Remove the steak from the refrigerator and brown both sides over medium high heat in a heavy pot. Be careful not to burn the meat as it will render too tough. |
|
5
Done
|
Once browned, transfer the steak to a separate plate and set aside. |
|
6
Done
|
Return the pan containing the onions, garlic, and wine to the stove top and stir in the tomatoes. Simmer until the sauce has thickened, about 1 hour. |
|
7
Done
|
Add the steak back into the sauce and bring to a simmer. Continue to cook over low heat, stirring occasionally, until the steak is tender, about 3 hours. |
|
8
Done
|
Season the carne de sol with salt and pepper to taste before serving. |
|
9
Done
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Preheat the oven to 425°F. Line a baking sheet with foil. |
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10
Done
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Place the chicken thighs skin side down on the prepared baking sheet. Season generously with kosher salt and black pepper. |
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11
Done
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Bake for 25 minutes, rotating the thighs once halfway through cooking. |
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12
Done
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Meanwhile, heat the broiler on high. |
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13
Done
|
When the chicken is done, slide out onto a rack and keep warm. |
|
14
Done
|
Prepare the mashed potatoes: Boil water in a large pot. Add salt to the water and bring to a boil. |
|
15
Done
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Add the instant potatoes and continue to boil according to package directions. Drain and return the drained potatoes to their container. |
|
16
Done
|
While the potatoes are cooking, prepare the gravy: Melt butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Slowly pour the hot stock into the flour/butter mixture, whisking constantly to form a smooth gravy. |
|
17
Done
|
When the chicken is cool enough to handle, shred using two forks. Combine the shredded chicken, cream cheese, Worcestershire sauce, and chives in a bowl. Toss gently to combine. |
|
18
Done
|
To assemble the sandwiches, spread a layer of mayonnaise on one slice of bread. Spread a layer of mustard on the other slice of bread. Layer the chicken salad, potato salad, and mayo-mustard-toasted bread on the bread. Top with another slice of bread and serve immediately. |
