Picadinhoa Brasiliera Recipes

BRAZILIAN PICADILLO RECIPE

Steps:

• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the onions and the bell pepper. Saute until they are soft - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally - about 5 minutes.
• Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
• Next, add in the olives, and the vinegar, and stir to combine.
• Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
• Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
• Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
• Finish with the parsley and serve!

PICADINHO

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.

PICADINHO'A BRASILIERA

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, celery, bell pepper, eggs, tomatoes, and parsley into a mixing bowl; mix until evenly combined.
• Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Reduce the heat to medium-low, cover, and simmer 15 minutes. Stir in the red wine and red pepper flakes. Continue simmering, covered, until the liquid evaporates, about 1 hour.

PICADINHO'A BRASILIERA

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, celery, bell pepper, eggs, tomatoes, and parsley into a mixing bowl; mix until evenly combined.
• Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Reduce the heat to medium-low, cover, and simmer 15 minutes. Stir in the red wine and red pepper flakes. Continue simmering, covered, until the liquid evaporates, about 1 hour.

PICADINHO'A BRASILIERA

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, celery, bell pepper, eggs, tomatoes, and parsley into a mixing bowl; mix until evenly combined.
• Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Reduce the heat to medium-low, cover, and simmer 15 minutes. Stir in the red wine and red pepper flakes. Continue simmering, covered, until the liquid evaporates, about 1 hour.

PORTUGUESE PORK PICADINHOS

Steps:

• Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
• add chorizio into pan. Saute with pork until chorizio looses some of its red color.
• clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
• pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
• cook for 40 minutes at 350.
• Serve with white rice.