Everyday meals
Arroz carreteiro
A rice dish typical of Rio Grande do Sul, made with dried beef, bacon and smoked sausage, simmered with onions and herbs. Traditionally cooked over a wood fire by the gauchos, it is served on a large plate with farofa.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Desalt the dried beef the day before by changing the water several times, then cook it for 30 minutes in water until tender.
- Fry the bacon in a large pan until golden and its fat has rendered.
- Add the sliced onions, garlic and pepper and fry for 5 minutes.
- Stir in the beef, the sausage and the peeled, diced tomatoes, then simmer for 10 minutes.
- Add the rice and toast it for 2 minutes, stirring.
- Pour in the hot stock, add the bay leaf and paprika, then cook covered over low heat for 20 minutes.
- Leave to rest for 5 minutes off the heat, then adjust the seasoning.
- Serve topped with parsley and spring onion, with farofa on the side.
Variations and tips
Version without dried beef. Replace the charque with minced beef fried with a spoonful of soy sauce for a smoky flavour.
With what's available here. Charque can sometimes be found in Latin American shops; otherwise, salted beef dried in the oven or well-smoked lardons give a close result.
More ideas
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.