| Prep: 25 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 25g | 8g | 37g |
| sugars | fibre | protein | salt |
| 8g | 7g | 32g | 2g |
Why I Love Brazilian Shredded Beef Casserole
Every now and then, a recipe comes along that takes you on a culinary journey, without leaving the comfort of your home. Enter the Brazilian shredded beef casserole, a symphony of flavors from South America that takes center-stage in my kitchen and leaves a lasting imprint on your palate.
At first blush, the ingredient list of this Shredded Beef Casserole seems quite extensive, but hold onto your aprons! The complex layering of flavors is underpinned by its simplicity and the relatively straightforward method of preparation. It reminds me of the magic that happens in New York kitchens daily, where the ingredients are as diverse as the residents themselves, culminating in dishes rich in culture and flavor.
Dishing Up Some History
Interestingly, the Brazilian shredded beef casserole doesn’t exactly have a standout celebrity chef championing its cause. But that’s the beauty behind it – it’s a dish born out of home kitchens, passed down through generations. Think of it as Brazil’s answer to our beloved Shepherd’s Pie. Intriguing, right?
The choreography of flavors in the Brazilian shredded beef casserole embodies Brazil’s gastronomic backbone. If you’re curious to deep dive into Brazilian cuisine, I’d recommend checking out Chef Alex Atala, a renowned Brazilian chef who combines traditional ingredients with haute cuisine. Though not directly linked to this recipe, Atala’s dishes exude a similar love & respect for the local produce, a philosophy that resonates with me. A quick glance at his work can be found here
Why this recipe makes the cut!
What I adore about this casserole is its warming, hearty nature – it’s a dish that binds people together much like a classic New York style-pizza or bagel. That enriching beef, enhanced with the aromatic harmony of garlic, onions and bell peppers, the subtle sweetness of the diced tomatoes, all rounded off by the earthy duo of cilantro and parsley, is gastronomic comfort at its finest.
And for some spice and sizzle, the paprika and red chili flakes step up, giving it that Brazilian kick. The green olives add a definite sharpness that balances the composition beautifully. Serve this up atop some fluffy white rice, and you’ll never need another comfort food recipe in your locker again!
While the Shredded Beef Casserole is a meal in itself, it can also be paired with some fresh, crisp salad. Or for a complete Brazilian-themed dinner, accompany it with Pão de Queijo (Brazilian Cheese Bread) and a vibrant, zesty Caipirinha cocktail.
In a nutshell, this dish is a carnival for your taste buds, a tribute to all things flavorful, hearty and comforting. Try out this Brazilian Shredded Beef Casserole and let’s bring Brazil’s samba to our New York kitchens!
What You’ll Need
- 2 lbs of chuck roast beef
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 4 garlic cloves, minced
- 2 large onions, sliced
- 2 bell peppers, sliced
- 4 medium potatoes, peeled and cut into cubes
- 2 cups of canned diced tomatoes
- 1 cup of fresh cilantro, chopped
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of olive oil
- 2 bay leaves
- 1 teaspoon of paprika
- 1/2 teaspoon of red chili flakes
- 1 cup of beef broth
- 2 cups of cooked white rice (for serving)
- 1/2 cup of green olives (optional)
Method
Step One
Start by seasoning the chuck roast beef with salt and black pepper. Heat the olive oil in a large pan over medium heat. Once the oil is heated, add in the beef and cook it until it’s browned on all sides, which should take approximately 15-20 minutes. After that, remove the beef from the pan and set it aside.
Step Two
To the same pan, add the onions, bell peppers, and minced garlic. Cook them for about 5-7 minutes until the onions become slightly translucent. Then, stir in the potatoes and continue to cook for another 10 minutes. Add paprika, red chili flakes, and bay leaves to the mixture, continue stirring for 2 minutes more.
Step Three
Add in the beef broth and canned diced tomatoes to the pan. Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for about 1 hour until the beef becomes tender and the potatoes are cooked thoroughly.
Step Four
After the beef is tender, shred it into pieces using two forks. Return the shredded beef back to the pan and mix it well with the vegetable mixture. Then, stir in the fresh cilantro and parsley.
Step Five
If you are using green olives, add them into the casserole now. Simmer the casserole for another 5-7 minutes until the olives are heated through. Adjust the seasoning if required.
Step Six
Serve your shredded beef casserole over cooked white rice. Enjoy your meal!
