Ready for a hearty Saturday lunch? Today we’re diving into a traditional and flavorful dish packed with color and savory spices. It’s a filling meal with an irresistible aroma—we’re talking about Arroz Carreteiro (Brazilian-style beef and rice). Let’s get cooking!
Ingredients for Arroz Carreteiro:
- 2 tbsp extra-virgin olive oil
- 3.5 oz (100g) bacon, diced
- ½ cup cooked dried salted beef (carne seca), chopped
- 1 smoked sausage (Calabresa style or smoked kielbasa), diced
- 3 cloves garlic, minced
- ½ cup onion, finely diced
- 1 cup long-grain white rice, uncooked
- 3 cups reserved beef cooking liquid (from the pressure cooker)
- ½ cup fresh parsley and scallions, chopped
- 11 oz (320g) dried salted beef (carne seca)
How to make Arroz Carreteiro:
- Place the beef in a pot and boil to remove excess salt.
- Drain the first boiling water.
- Transfer the beef to a pressure cooker with fresh water and cook for about 40 minutes.
- Remove the beef (shred or chop it) and save the cooking liquid.
- In a large pan or pot, heat the olive oil and fry the bacon until crispy.
- Add the beef to the bacon and sauté.
- Stir well for 5 minutes, then add the diced sausage.
- Add the onion and garlic, sautéing until fragrant.
- Add the rice and stir to coat, toasting it slightly for a minute.
- Pour in the reserved cooking liquid until the mixture is covered.
- Cook over medium heat for 15 minutes, then reduce to low with the lid partially covering the pot.
- Once the water is absorbed, cover completely, turn off the heat, and let it rest for 5 minutes.
- Fluff the rice with a fork and stir in the fresh parsley and scallions.
- Serve hot and enjoy this complete one-pot meal!
Did you know?
Arroz Carreteiro is a traditional dish from Southern Brazil, originally associated with the carreteiros (oxcart drivers). Today, it is a beloved staple across the entire country. It consists of rice cooked with sautéed beef, dried salted beef (carne seca), bacon, and smoked sausage, seasoned heavily with garlic, onions, and fresh herbs. In the Central-West and Northeast regions of Brazil, a similar version is known as Maria-Isabel, typically prepared with sun-dried beef (carne de sol). (Source: Wikipedia).
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