📝 About This Recipe
Carne Louca, literally translating to 'Crazy Meat,' is a beloved Brazilian party staple traditionally served at birthday celebrations and casual gatherings. This dish features tough cuts of beef transformed into succulent, tender shreds bathed in a vibrant, aromatic tomato and bell pepper sauce. It is the ultimate crowd-pleaser, offering a nostalgic explosion of savory, tangy, and slightly sweet flavors that capture the heart of Brazilian home cooking.
🥗 Ingredients
The Beef & Braise
- 2.2 pounds Chuck Roast or Bottom Round (Coxão Duro) (cut into large 3-inch chunks)
- 3 cups Beef Broth (low sodium preferred)
- 3 pieces Bay Leaves (dry)
- 1 tablespoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatic Sauce
- 3 tablespoons Olive Oil (extra virgin)
- 2 large Yellow Onion (thinly sliced into half-moons)
- 5 cloves Garlic (minced)
- 1 large Red Bell Pepper (julienned into thin strips)
- 1 large Green Bell Pepper (julienned into thin strips)
- 3 large Roma Tomatoes (seeded and diced)
- 2 tablespoons Tomato Paste (for richness)
- 1/4 cup Red Wine Vinegar (for essential acidity)
- 1/2 cup Green Olives (pitted and sliced)
The Finishing Touches
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Green Onions (thinly sliced)
- 1 teaspoon Smoked Paprika (for a subtle depth)
👨🍳 Instructions
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1
Season the beef chunks generously with salt and black pepper on all sides.
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2
In a pressure cooker or heavy-bottomed Dutch oven, heat one tablespoon of olive oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 8-10 minutes total. Remove beef and set aside.
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3
Deglaze the pot with a splash of beef broth, scraping up the brown bits (fond) from the bottom. Return the beef to the pot, add the rest of the broth and bay leaves.
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4
If using a pressure cooker, seal and cook for 45-50 minutes. If using a Dutch oven, cover and simmer on low for 2.5 to 3 hours until the meat is fork-tender.
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5
Once cooked, remove the beef from the liquid and let it rest for 10 minutes. Reserve 1 cup of the cooking liquid and discard the bay leaves.
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6
Using two forks, shred the beef into long, thin strands. Set the shredded meat aside.
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7
In a large skillet or clean pot, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the onions until translucent, about 5 minutes.
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8
Add the garlic, red bell pepper, and green bell pepper. Sauté for another 5 minutes until the peppers begin to soften.
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9
Stir in the tomato paste and smoked paprika, cooking for 2 minutes to wake up the spices and caramelize the paste.
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10
Add the diced tomatoes, red wine vinegar, sliced olives, and the reserved cup of cooking liquid. Bring to a gentle simmer.
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11
Fold the shredded beef back into the vegetable mixture. Simmer uncovered for 10-15 minutes, allowing the beef to absorb the flavors and the sauce to thicken slightly.
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12
Turn off the heat and stir in the fresh parsley and green onions. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
💡 Chef's Tips
For the most authentic experience, make this a day in advance; the flavors deepen significantly after a night in the fridge. If you don't have red wine vinegar, apple cider vinegar is a great substitute to maintain that signature tang. Ensure you slice the onions and peppers into thin strips rather than dicing them; this creates the classic 'stringy' texture that blends with the shredded beef. Don't skip the searing step! That deep brown crust on the beef provides the foundation for the entire dish's flavor profile.
🍽️ Serving Suggestions
Serve inside 'Pão Francês' (crusty Brazilian rolls) for the classic party sandwich experience. Pair with a cold Brazilian Pilsner or a fresh Caipirinha to cut through the richness of the beef. Serve over white rice and feijão (beans) for a complete, hearty Brazilian lunch. Accompany with a side of 'Vinagrete' (Brazilian tomato and onion salsa) for extra freshness and crunch.