Makes: Serves 6
Preparation Time: 2 hours
- 1.5 KG OF BEEF BRISKET
- 2 GARLIC CLOVES, MINCED OR CRUSHED
- 1 LARGE ONION, DICED
- 4 TABLESPOONS OF CORN OIL
- 1 TABLESPOON OF ANNATTO
- ½ BUNCH OF PARSLEY AND SCALLIONS, CHOPPED
- ¼ BUNCH OF CLOVE BASIL, STEMS REMOVED
- 2 BAY LEAVES
- 6 POTATOES, PEELED
- 2 TEACUPS OF FINE MANIOC FLOUR
- SALT AND BLACK PEPPER TO TASTE
Trim the meat, cut it into large cubes and season with salt and black pepper. Braise the garlic and onion in oil. Add the annatto and the meat pieces; fry the meat, searing each side. Add all other seasonings (set aside a bit of the scallions and parsley for garnishing) and cover it with water. Cook for 30 minutes and then add the potatoes. When everything is cooked, adjust seasoning and remove from heat, sprinkle the reserved scallions and parsley and serve with manioc flour.
In some cities around the Paraíba river valley, where it first appeared in the 18th century as a party food, the dish is also known as “fogado” In both cases the name refers to the practice of “drowning” the meat, which could take up to 24 hours, and cooking it in huge copper pots. Originally, it was made with manioc, but nowadays there are versions that use potatoes or pasta.