The northeastern Arrumadinho

The Arrumadinho is a typical dish from the state of Pernambuco in northeast Brazil, where it is sold at food stands on the sandy beaches, as well as at fancier restaurants. Everyone seems to each have their own way to make this dish; here is a basic recipe, prepared with dried meat or brazilian sun-dried meat (carne-de-sol): if you can find the carne-de-sol, this would be the traditional ingredient for this dish.

The name Arrumadinho, meaning neatly organized in portuguese, comes from the way it is served: first the ingredients are arranged separately, they will be mixed in the dish by the guest who will eat it. To summerize, we will see this appetizer recipe in 4 sections: beef jerky, farofa, vinaigrette and green beans, seasoned with clarified butter.








Yield: 8-12 servings
Preparation:
Cooking:
Total time:

Arrumadinho


Beans:
* 1 cup (250 g) of dried green fava beans, washed
* 1 onion diced in large cubes
* Cilantro
* Chives to taste
* 1 tablespoon butter
* Salt to taste

Dried meat:
* 1.5 lb. (700 lb.) dried beef or beef jerky meat, diced
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon (50 g) butter
* Salt and black pepper to taste

Farofa:
* 300 g of cassava flour
* 100 g butter
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 teaspoon (soup) of paprika
* Salt and black pepper to taste

Vinaigrette:
* 1/2 bell pepper, diced
* 1 tomato, diced
* 1/2 chopped cilantro pack
* 1/2 bunch chopped chives
* 1 medium onion, diced
* 1/2 cup of vinegar
* 1/4 cup of oil
* juice of 1 lemon
* Salt and black pepper to taste

Procedure:

1) We start with the beans, as they are the ones that require more time. Pour some water in a saucepan, then add cilantro, the onion, butter and salt and heat everything up. As soon as the water starts boiling, add the dry beans and cook them until tender. Reserve.

2) Preparing the meat: melt the butter, brown the garlic then add the onions and the meat. Cook the ingredients together until the meat has browned, set aside.

3) Now turning to the Farofa, heat the butter; in the butter brown the garlic and cook the onion and add the paprika. Simmer and add the manioc flour and the salt.

4) Vinaigrette: combine all ingredients in a bowl and season to your taste by adding water only to smooth the sauce. Place all preparations separately and pour the vinaigrette on the side, it is up to the guest to mix his ingredients.

Privacy Policy   Disclaimers