Carnes
1 kg of beef brisket
1 kg of pork loin
200 g of bacon
1 kg of smoked ham
2 or 3 pairs (leave the ham and pairs in the water for the next day)
Legumes
3 yams
2 carrots
4 sweet potatoes
8 regular potatoes
1 head of cabbage cut into four or five pieces
6 turnips
1 piece of apple
1 bunch of chives (intact leaves)
6 bananas-terra
1/2 kg of cassava
1/2 kg of sweet potato
4 tomato halves
3 onions cut in half
For seasoning the beef
3 crushed garlic cloves
2 chopped onions
2 tablespoons of chopped fresh parsley
2 sprigs of rosemary
1 tablespoon of vinegar
to taste
4 tablespoons of olive oil for sautéing
For the sauce (after the stew is ready)
4 tablespoons of olive oil
3 tablespoons of chopped fresh parsley
2 garlic cloves
1 onion
2 diced tomatoes
2 cups of the stew broth
For the pirão
cassava flour and the stew broth
Carnes
1 kg of beef brisket
1 kg of pork loin
200 g of bacon
1 kg of smoked ham
2 or 3 pairs (leave the ham and pairs in the water for the next day)
Legumes
3 yams
2 carrots
4 sweet potatoes
8 regular potatoes
1 head of cabbage cut into four or five pieces
6 turnips
1 piece of apple
1 bunch of chives (intact leaves)
6 bananas-terra
1/2 kg of cassava
1/2 kg of sweet potato
4 tomato halves
3 onions cut in half
For seasoning the beef
3 crushed garlic cloves
2 chopped onions
2 tablespoons of chopped fresh parsley
2 sprigs of rosemary
1 tablespoon of vinegar
to taste
4 tablespoons of olive oil for sautéing
For the sauce (after the stew is ready)
4 tablespoons of olive oil
3 tablespoons of chopped fresh parsley
2 garlic cloves
1 onion
2 diced tomatoes
2 cups of the stew broth
For the pirão
cassava flour and the stew broth
Season the beef brisket and pork loin as indicated above, and refrigerate for a day or two
Then, in a large pot, heat some olive oil over medium heat
Add the seasoned meats and cook until they're nicely browned
Add enough water to cover everything, cover the pot, and simmer over low heat for about an hour
Then, combine the resulting broth with the meat and vegetables in a large stew pot
Add more water, the remaining meats, and all the legumes
The water should cover everything
Check the seasoning and bring it to a boil
Then, reduce the heat and let it simmer
As the ingredients start to cook, remove them one by one from the pot
The four tomatoes and three onions can be completely softened
Reserve the broth
Separate the meats from the legumes, leaving the latter in the stew pot so they don't cool down
Sauté the ingredients for the sauce
Let it thicken
When everything is ready, arrange the meats on a platter surrounded by legumes and pour the sauce over them
Make the pirão by gradually adding cassava flour to the broth while stirring constantly
Serve the pirão in a separate container to accompany the stew
Serves 10-12 people
This is a typical dish from the mountain cities (Domingos Martins, Santa Teresa) with a cooler climate, especially during winter.
