📝 About This Recipe
A soul-warming staple of the Brazilian Northeast and the 'Tropeiro' (cowboy) culture, this savory Paçoca is a masterclass in texture and deep, umami flavor. Unlike the sweet peanut candy of the same name, this version combines tender shredded jerky beef with buttery toasted cassava flour and aromatic spices. It is a rugged yet sophisticated dish that captures the essence of the Brazilian hinterlands in every crunchy, salty bite.
🥗 Ingredients
The Beef Base
- 1.5 lbs Carne Seca (Salt-cured Jerky Beef) (desalted, cooked, and trimmed of excess fat)
- 6 cups Water (for pressure cooking the beef)
- 2 pieces Bay Leaf
The Aromatic Sauté
- 4 tablespoons Clarified Butter (Bottled Butter/Manteiga de Garrafa) (or unsalted butter if unavailable)
- 1/2 cup Bacon (finely diced)
- 1 large Red Onion (finely minced)
- 4 pieces Garlic Cloves (mashed into a paste)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin Powder
The Toasted Flour & Finish
- 2 cups Manioc Flour (Farinha de Mandioca Crua) (raw/white cassava flour)
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt (use sparingly as the beef is naturally salty)
👨🍳 Instructions
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1
Begin by desalting the carne seca: cut the beef into 2-inch cubes and soak in cold water for at least 12 hours, changing the water every 4 hours.
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2
Drain the soaked beef and place it in a pressure cooker. Cover with fresh water and add the bay leaves.
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3
Cook under pressure for 30-35 minutes until the beef is tender enough to shred easily with a fork. If using a regular pot, simmer for 1.5 to 2 hours.
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4
Drain the beef and let it cool slightly. Remove any excess gristle or large pieces of fat. Shred the beef finely using your hands, two forks, or a food processor (pulse briefly so it doesn't become a paste).
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5
In a large heavy-bottomed skillet or a traditional iron pot, melt 2 tablespoons of the clarified butter over medium heat.
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6
Add the diced bacon and fry until the fat has rendered and the bits are golden and crispy.
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7
Add the shredded beef to the skillet with the bacon. Sauté for 8-10 minutes, stirring frequently, until the beef becomes slightly crispy and deeply browned.
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8
Push the beef to the sides of the pan and add the remaining 2 tablespoons of butter to the center. Sauté the onions until translucent, then add the garlic and cook for another minute until fragrant.
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9
Stir in the smoked paprika and cumin, ensuring the beef and aromatics are well-coated.
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10
Lower the heat to medium-low. Gradually pour in the manioc flour, one cup at a time, stirring constantly to incorporate with the fats and juices.
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11
Continue to cook and stir for 5-7 minutes. This 'toasts' the flour, allowing it to absorb the beef flavor while remaining crunchy. Look for the flour to turn a light golden-brown hue.
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12
If the mixture feels too dry, add an extra tablespoon of clarified butter. It should be a loose, sandy crumble, not a paste.
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13
Turn off the heat. Fold in the fresh scallions and cilantro, and season with black pepper. Taste before adding salt, as the beef often provides enough salinity.
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14
For a truly authentic texture, you can transfer the mixture to a large mortar and pestle and lightly pound it to marry the flavors further, though this is optional.
💡 Chef's Tips
Always use 'Farinha de Mandioca Crua' (raw) rather than pre-toasted farofa flour to control the toast level yourself. If you cannot find Carne Seca, use high-quality beef jerky (unflavored) or salt-cured brisket, but ensure you desalt it thoroughly. The secret to a great Paçoca is the 'Manteiga de Garrafa'—its nutty, toasted milk solids provide an incomparable Brazilian flavor. Don't rush the beef frying stage; getting those crispy edges on the shredded meat is vital for the textural contrast against the flour. If the dish is too dry for your liking, a splash of the beef cooking liquid can be added at the very end to moisten it slightly.
🍽️ Serving Suggestions
Serve as a side dish to a rich Feijoada to provide a crunchy textural contrast. Pair with 'Baião de Dois' (Brazilian rice and beans) for the ultimate Northeastern comfort meal. Serve alongside grilled bananas; the sweetness cuts through the salty, savory notes of the beef. Accompanied by a cold Brazilian Pilsner or a classic lime Caipirinha to cleanse the palate. Excellent when served with a side of vinaigrette (Brazilian tomato and onion salad) for acidity.