Makes: Serves 4
Preparation Time: 50 minutes
- 600 G OF TENDERLOIN, CHOPPED INTO SMALL CUBES
- 2 TABLESPOONS OF OLIVE OIL
- ½ TEACUP OF SMOKED BACON, CHOPPED
- 1 ONION, DICED
- 4 GARLIC CLOVES, MINCED
- 2 TEACUPS OF BEEF STOCK
- 3 TABLESPOONS OF BUTTER
- 2 TEACUPS OF MANIOC FLOUR
- 2 TABLESPOONS OF VINEGAR
- 6 EGGS
- SALT AND BLACK PEPPER TO TASTE
Season the meat with salt and black pepper. Sear every side in olive oil; remove and set aside. Using the same pot, braise the bacon, add half the onions and garlic and return the seared meat. Add the stock and cook until it reduces to half. Meanwhile, make the farofa: braise the remaining onions and garlic in butter. Add the manioc flour and season with salt and black pepper. For the poached eggs, heat the water with vinegar in a small pot. With a ladle, swirl the centre of the liquid and place one raw egg. Cook for 3 minutes then remove it. Serve the picadinho with white rice (p. 336), black beans, farofa, and the egg.
IN DETAIL: The heir to the Portuguese stews, the picadinho appeared in Rio de Janeiro’s taverns during colonial times – those eventually turned into 19th century joints. Rio de Janeiro, therefore, lays claim to the original recipe: with black beans, egg, and banana. In São Paulo, the dish is served without beans, the egg is poached, and has a fried turnover as a side.