Carlos's Carreteiro Gaúcho (Brazilian Beef Rice Skillet)
Ingredients
2 tbsp oil or beef fat
1 lb (450g) dried beef (carne seca) or leftover churrasco, shredded or chopped
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper (optional), diced
2 tomatoes, chopped (or 1/2 can diced tomatoes)
1½ cups raw long-grain rice
4 cups hot water or beef broth
Salt and black pepper to taste
Fresh parsley or green onion for garnish
Original Source
Recipe shared by Carlos, a former co-worker and current friend.
Instructions
Prepare the meat:
If using carne seca, soak it in water for 12–24 hours, changing the water a few times, then boil until tender and shred.
If using leftover barbecue, just chop it into small pieces.
Sauté the base:
Heat oil in a large skillet or pot.
Add onion and garlic. Sauté until fragrant and golden.
Add bell pepper and tomato, cooking until softened.
Add meat:
Stir in the shredded meat and cook for a few minutes to blend flavors.
Cook the rice:
Add rice and stir well to coat.
Pour in the hot water or broth, season with salt and pepper.
Cover and simmer over low heat for about 20 minutes or until rice is cooked and liquid is absorbed.
Finish:
Fluff the rice with a fork.
Garnish with chopped parsley or green onion.
Chef's Notes
This dish is traditionally made with leftovers from churrasco. Any roasted or grilled beef works.
You can also add bits of sausage or bacon.
