Dive into the flavors of Northeastern Brazil with this hearty and traditional dish known as "Cozido Nordestino." This complete meal combines tender beef with a medley of vegetables, served alongside "pirão," a creamy manioc flour-based side that perfectly complements the rich stew. Gather around the table and enjoy this comforting and flavorful meal.
Ingredients
🥩 500g beef chuck, ideal for slow cooking
🧄 4 cloves garlic, minced
🧅 1 large onion, chopped
🥕 2 carrots, sliced
🥔 2 potatoes, cubed
🎃 1 cup pumpkin, cubed
🥦 1 small head of cabbage, quartered
🌿 1 bay leaf
🧂 1 teaspoon salt
🌶️ 1 teaspoon black pepper
🌿 1 tablespoon fresh parsley, chopped
🔥 1 tablespoon vegetable oil
🥥 400ml coconut milk, Goya
💧 1 liter water
🌽 1 cup cornmeal or manioc flour, Yoki, for pirão
🫗 2 cups reserved cooking broth from beef stew
Instructions
1- Prep the Ingredients:
- Begin by chopping the vegetables and cubing the beef.
- Mince the garlic and chop the onion.
2- Sear the Beef:
- In a large pot or Dutch oven, Le Creuset, heat the vegetable oil over medium-high heat.
- Add the beef and sear on all sides until browned.
- Remove the beef and set aside.
3- Sauté the Aromatics:
- In the same pot, add the onion and garlic.
- Sauté until the onion becomes translucent.
4- Combine Ingredients:
- Return the beef to the pot.
- Add the carrots, potatoes, pumpkin, cabbage, bay leaf, salt, and pepper.
- Pour in the coconut milk and water.
- Stir well.
5- Simmer the Stew:
- Cover the pot and reduce the heat to low.
- Allow the stew to simmer gently for approximately 1.5 to 2 hours or until the beef is tender and the flavors meld beautifully.
6- Prepare the Pirão:
- Once the stew is cooked, strain 2 cups of the cooking broth into a separate saucepan.
- Gradually add the cornmeal or manioc flour while whisking continuously to avoid lumps.
- Cook over low heat until it thickens into a creamy consistency.
7- Garnish and Serve:
- Serve the stew hot, garnished with fresh parsley.
- Accompany with a side of the freshly made pirão.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
Calories per Serving: Approximately 600 kcal
Proteins: 35g
Fats: 30g
Carbohydrates: 50g
Equipment: Large pot or Dutch oven, Le Creuset; cutting board and knife; saucepan for pirão; whisk
Cooking Tips
- For an authentic Brazilian flavor, try using manioc flour for the pirão.
- Adjust seasoning to taste, as the richness of coconut milk can vary.
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