📝 About This Recipe
A cornerstone of Brazilian comfort food, Picadinho de Carne is an elegant yet rustic beef hash that traces its roots back to the colonial era in Rio de Janeiro and São Paulo. Unlike a standard stew, the beef is meticulously hand-cut into tiny cubes and seared to perfection before simmering in a rich, savory gravy. This dish is the ultimate 'comfort in a bowl,' traditionally served at late-night bohemian bistros and family Sunday lunches alike.
🥗 Ingredients
The Beef & Marinade
- 2 lbs Beef Tenderloin or Sirloin Tip (cut into 1/2-inch small cubes)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lime Juice (freshly squeezed)
The Aromatics & Base
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for richness)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 1 tablespoon Tomato Paste
- 2 pieces Roma Tomatoes (seeded and finely diced)
The Braising Liquid
- 1/2 cup Dry Red Wine (such as Merlot or Cabernet)
- 1.5 cups Beef Stock (low sodium)
- 1 tablespoon Worcestershire Sauce (known as 'molho inglês' in Brazil)
- 1 piece Bay Leaf (dried)
Finishing Touches
- 1 medium Carrots (peeled and cut into tiny cubes)
- 1/4 cup Fresh Parsley and Chives (finely chopped (Cheiro-Verde))
👨🍳 Instructions
-
1
In a large bowl, toss the cubed beef with the minced garlic, salt, black pepper, and lime juice. Let it marinate at room temperature for 15-20 minutes to develop flavor.
-
2
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and butter.
-
3
Sear the beef in batches to avoid crowding the pan. You want a deep brown crust on the cubes. Remove the beef and set aside on a plate.
-
4
In the same pot, lower the heat to medium and add the diced onion and red bell pepper. Sauté for 5 minutes until softened, scraping the brown bits (fond) from the bottom of the pan.
-
5
Stir in the tomato paste and cook for 2 minutes until it turns a dark brick red color.
-
6
Add the diced tomatoes and cook until they begin to break down into a sauce-like consistency.
-
7
Deglaze the pan with the red wine, stirring constantly until the liquid is reduced by half.
-
8
Return the seared beef and any accumulated juices back to the pot. Add the beef stock, Worcestershire sauce, and the bay leaf.
-
9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes.
-
10
Add the diced carrots to the pot. Cover and continue to simmer for another 15 minutes, or until the beef is tender and the sauce has thickened to a glossy glaze.
-
11
Taste and adjust seasoning with more salt or pepper if necessary. Remove the bay leaf.
-
12
Just before serving, stir in the fresh parsley and chives to provide a burst of color and herbal freshness.
💡 Chef's Tips
For the most authentic texture, hand-cut the beef rather than using pre-cut stew meat; the smaller cubes ensure every bite is infused with sauce. If the sauce is too thin, simmer uncovered for the last 10 minutes to reduce it to a thick, spoonable consistency. Using a high-quality beef stock is crucial as it forms the backbone of the gravy. You can substitute the beef tenderloin with chuck roast for a more economical version, but increase the simmering time to 60-90 minutes until the meat is fork-tender. Always sear the meat in small batches; if you crowd the pan, the meat will steam rather than brown, losing that essential Maillard reaction flavor.
🍽️ Serving Suggestions
Serve over a bed of fluffy Brazilian white rice and seasoned black beans. Traditionally accompanied by 'Farofa' (toasted cassava flour) for a delightful crunch. Add a side of pan-fried 'Banana da Terra' (plantains) to balance the savory beef with sweetness. A perfectly fried egg (sunny side up) placed on top of the beef is a classic 'Picadinho Completo' touch. Pair with a cold Brazilian Pilsner or a classic Caipirinha to cut through the richness of the meat.