Dried beef meat with pinion and cabbage farofa
(Ensopado de carne-seca e pinhão com farofa de couve)

Dry Beef Stew with Pinion and Cabbage with Farofa is a dish from the Nordeste (North-East) region of Brazil. Weekdays it can be hard to make certain time-consuming dishes, but Sundays are made to catch up with fancier cooking. When friends or family are visiting and you have to create something imaginative and tasty and that (hopefully) everybody will like, here is a special recipe for this situation. Important rule of thumb: never forget that cooking is not only an art, it is a great pleasure and also an act of sharing. A good meal on a nice table is the perfect setting to exchange ideas: the more love and dedication seen in the food served, the more memorable these gatherings with friends and family will be.

Provided you can find the carne-seca (beef jerky), let's look at a nice little dish that is fancy, very tasty and relatively easy to make; I hope you like it too. So, let's go to the kitchen to carefully prepare this recipe… Combine all the ingredients, follow the tips and step-by-step operations with love and you will get a delicious traditional dish!

Yield: 6-7 servings
Desalination: 24 hours
Total time:

Ensopado de carne-seca

* 1 and 1/4 lb. (550 g.) dried meat without visible fat, carne-seca type
* 2 cups water
* 1 tablespoon of oil
* 1 onion, chopped
* 2 cups of pinion
* 3 tomatoes, chopped peeled and seeded
* 2 tablespoons of parsley, chopped

Ingredients for the farofa of collard greens:
* 2 teaspoons olive oil
* 2 cloves garlic, crushed
* 3 cups of collard greens into thin strips
* 1 tablespoon salt
* 1 cup cornmeal


1) Starting the day before, desalinate the dry beef for 24 hours, changing the water three times or more

2) In the pressure cooker, cook over medium heat the desalinated meat (trim all visible fat) with water, seal and simmer for 40 minutes (counting starting from the moment that the cooker begins to sizzle).

3) After this time is up, cool down the cooker under running water, unseal and shred the meat and set aside.

4) In a medium saucepan, heat olive oil and saute the onion until translucent. Add the meat and the tomatoes and simmer over low heat for 20 minutes or until tender.

5) Add the pine nuts (roasted, cut into large pieces) and cook for another five minutes. Season with chopped and book-smelling green.

Next, making the farofa with collard greens

6) Heat up the oil: in this fry the garlic in a skillet. Add the sliced collard greens, (sliced into very thin strips) and season with salt. Mix 4 tablespoons water to the cornmeal, then add to the skillet and mix with the collard greens.

Arrange the collard greens around each plate, then at the center place the meat with pine nuts

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