Makes: 6 servings

Preparation Time: 2 hours

Level: Medium

INGREDIENTS

  • 300 G MEAT SHAVINGS (FRALDINHA, ALCATRA, TRI-TIP,
    PICANHA), CUT INTO THIN SLICES
  • 4 CUPS CORN OIL
  • 400 G CHARQUE, DESALTED, COOKED AND SHREDDED 
  • 2 GARLIC CLOVES, CHOPPED
  • 1 SMALL ONION, CHOPPED 
  • 350 G LONG-GRAIN WHITE RICE
  • 700 ML BEEF STOCK
  • 4 TABLESPOONS PARSLEY, CHOPPED 
  • 2 TABLESPOONS SCALLION, CHOPPED 
  • 6 COOKED EGGS 
  • 3 PORK SAUSAGES, GRILLED 
  • SALT AND PEPPER TO TASTE

PREPARATION

Sauté meat shavings in a thick-botton pan, until brown; season with salt and pepper. Add charque, garlic and onion. Stir-fry a little longer and bring together the rice. Pour in the beef stock, correct the salt, put a lid and cook for 20 minutes, until rice gets tender. Sprinkle parsley, scallion and the eggs mashed up. Serve with grilled pork sausage. 

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BEEF STOCK

Makes: 3 litres

Preparation Time: 12 hours

Level: Difficult

INGREDIENTS

  • 5 KG BONELESS BEEF SHANK, OR ANY OTHER BEEF CUT WITH COLLAGEN 
  • 2 LARGE ONIONS 
  • 1 CARROT
  • 4 CELERY STALKS 
  • 1 LEEK 
  • 2 CUPS CORN OIL
  • 1 CUP TOMATO PASTE
  • 1 BOTTLE OF DRY RED WINE
  • 5 BAY LEAVES

PREPARATION

Cut the beef shank into large pieces and cook it in preheated oven at 180°C for 1 hour, until it gets pretty dry and brown. Chop onions, carrot, celery stalks and leek into large dices. Stir-fry the vegetables with corn oil until it gets golden brown, without burning. Add the beef shank and tomato paste, mixing well, plus red wine, bay leaves and 8 litres of water. Cook over medium-low heat for about 6 hours. Strain the broth, squeezing well to take all liquid from it. Discard all solid ingredients. Bring broth back to the fire and let it simmer for 3 hours, or until it reduces by half. Take the quantity needed for the recipe, and store the rest on the freezer for 6 months, at most.