This is a typical Brazilian recipe that originated in the south of Brazil when men would cross the plains in wagons carrying goods back and forth. This dish was then cooked in a open camp fire during these long trips. It makes usage of long lasting ingredients - dried rice and beef.
2 tablespoons lard or oil
1.2kg dried aged beef (salted - see note)
200g pork sausage, sliced
2 diced onions
6 chopped garlic cloves
600g white rice
6 cups boiling water of beef stock
2 chopped, peeled tomatoes
1/2 cup mix of chopped parsley and spring onions
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Directions Preparation:15min › Cook:30min › Extra time:7hours15min › Ready in:8hours
Soak the dried beef in water overnight, changing the water a couple of times.
On the following day, drain beef and transfer to a saucepan. Cover with fresh water and boil for 5 minutes. Drain and cut in small bite size pieces.
In a large saucepan, heat the lard then saute the beef, sausage, onions and garlic. Add rice and saute for about 5 minutes, stirring well.
Pour boiling water or stock, cover and let it simmer until liquid is absorbed and rice is cooked, adding more liquid if necessary.
Once rice is cooked, stir in chopped tomatoes and herbs then serve hot.
Dried Aged Beef
The original dish uses salted dried beef, commonly found in Brazil, and requires the "de-salting"steps on this recipe. You can use unsalted dried beef or even jerky, in this case you may not need to soak and boil the meat, and may need to add some salt to taste.