📝 About This Recipe
Born in the vast pampas of Southern Brazil, Arroz Carreteiro was originally created by wagoners (carreteiros) who needed a hearty, one-pot meal that utilized sun-dried meat and rice. This rustic masterpiece combines the salty depth of charque (dried beef) with aromatic vegetables and smoky bacon, creating a savory symphony of flavors. It is a celebration of the Brazilian ranching heritage, offering a comforting, protein-packed meal that is both humble and incredibly satisfying.
🥗 Ingredients
The Proteins
- 500 grams Charque or Carne-seca (Brazilian dried beef) (desalted, boiled, and cut into small cubes)
- 150 grams Bacon (finely diced)
- 200 grams Paio sausage or Calabresa sausage (sliced into thin half-moons)
The Aromatics and Base
- 2 cups Long-grain white rice (uncooked)
- 1 large Yellow onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1/2 piece Red bell pepper (diced small)
- 2 pieces Roma tomato (seeded and diced)
- 2 tablespoons Lard or Vegetable oil (traditional recipes use lard for flavor)
Liquids and Seasoning
- 4 to 5 cups Beef stock or hot water (kept hot on the side)
- 1 teaspoon Smoked paprika
- 1 piece Bay leaf
- to taste Salt and Black pepper (be cautious with salt due to the dried meat)
Finishing Touches
- 1/2 cup Fresh parsley and green onions (Cheiro-verde) (finely chopped)
- 3 pieces Hard-boiled eggs (sliced or chopped for garnish)
👨🍳 Instructions
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1
Prepare the dried beef by soaking it in cold water for at least 12 hours, changing the water 3-4 times to remove excess salt. Pressure cook for 20 minutes or boil for 40 minutes until tender, then dice into small cubes.
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2
In a large, heavy-bottomed pot (ideally cast iron), heat the lard or oil over medium-high heat.
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3
Add the diced bacon and fry until the fat renders and the bacon becomes crispy and golden brown.
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4
Add the sliced sausage and the prepared dried beef cubes to the pot. Sauté for 5-7 minutes until the meats are well-browned and have developed a flavorful crust.
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5
Stir in the chopped onion and red bell pepper. Cook for 3-4 minutes until the onion is translucent and soft.
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6
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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7
Add the diced tomatoes and smoked paprika. Stir well, scraping the bottom of the pot to release the 'fond' (the brown bits) which carries all the flavor.
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8
Pour in the 2 cups of rice. Stir constantly for 2-3 minutes to 'toast' the grains; they should become slightly translucent and well-coated in the flavorful fats.
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9
Add the bay leaf and pour in 4 cups of the hot beef stock or water. The liquid should cover the rice by about an inch.
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10
Taste the liquid before adding extra salt, as the meats are naturally salty. Season with black pepper to taste.
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11
Bring to a boil, then reduce the heat to low. Cover the pot tightly and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
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12
Turn off the heat. If the rice looks a bit dry, add the remaining 1/2 cup of hot stock, cover, and let it rest for 5-10 minutes. This 'resting' period allows the moisture to redistribute.
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13
Fluff the rice gently with a fork and stir in half of the chopped parsley and green onions.
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14
Garnish with the sliced hard-boiled eggs and the remaining fresh herbs before serving directly from the pot for a rustic feel.
💡 Chef's Tips
Always use hot liquid to cook the rice; adding cold water shocks the grains and can result in a gummy texture. If you cannot find authentic Brazilian charque, you can substitute with high-quality beef jerky (unflavored) or corned beef brisket that has been simmered and shredded. Don't skip the toasting of the rice; it creates a protective layer around the grain that keeps the rice 'soltinho' (fluffy and individual). The secret to a great Carreteiro is the 'bottom of the pot' flavor—ensure your meats are deeply browned before adding the rice. If you like a bit of heat, add a finely chopped pimenta-dedo-de-moça (red chili) during the onion sauté phase.
🍽️ Serving Suggestions
Serve with a side of 'Farofa' (toasted cassava flour) for an authentic textural contrast. A simple side of sliced oranges helps to cut through the richness of the meats and aids digestion. Pair with a crisp, cold Brazilian Pilsner or a classic Caipirinha to balance the saltiness. A side of garlicky sautéed kale (Couve à Mineira) adds a wonderful bitterness and color to the plate. Top with a few drops of Brazilian malagueta pepper oil if you enjoy a spicy kick.