📝 About This Recipe
Hailing from the heart of São Paulo's countryside, Afogado is a legendary ritualistic stew traditionally served during the 'Festa do Divino Espírito Santo'. This rustic masterpiece features beef slow-cooked until it literally 'drowns' (afogar) in a rich, aromatic broth infused with garlic, cumin, and fresh herbs. It is a celebration of patience and community, offering a melt-in-your-mouth texture and a deep, comforting flavor profile that defines Brazilian country soul food.
🥗 Ingredients
The Meat
- 2.5 kg Beef Chuck or Brisket (cut into large 5cm cubes)
- 1 kg Beef Short Ribs (bone-in for extra flavor and gelatin)
- 150 grams Smoked Bacon (diced)
Aromatics and Seasoning
- 10 cloves Garlic (minced or crushed in a mortar)
- 3 large Onions (finely diced)
- 1 tablespoon Cumin Powder (the signature spice of this dish)
- 1 tablespoon Annatto Powder (Urucum) (for a rich reddish-gold color)
- 4 pieces Bay Leaves
- to taste Salt (approx. 2 tablespoons)
- 1 teaspoon Black Pepper (freshly cracked)
Liquids and Finishing
- 3-4 liters Beef Stock or Water (enough to fully submerge the meat)
- 2 tablespoons Lard or Vegetable Oil (traditional recipes use pork lard)
- 1 bunch Green Onions and Parsley (Cheiro-Verde) (finely chopped)
- as needed cups Manioc Flour (Farinha de Mandioca) (raw or toasted for serving)
👨🍳 Instructions
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1
Begin by seasoning the beef cubes and short ribs with the crushed garlic, salt, black pepper, and cumin. Let the meat marinate for at least 30 minutes (or overnight in the fridge) to ensure deep flavor penetration.
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2
In a very large, heavy-bottomed pot (preferably cast iron or soapstone), melt the lard over medium-high heat.
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3
Add the diced bacon and fry until the fat has rendered and the bits are golden and crispy.
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4
Working in batches to avoid crowding the pot, sear the beef pieces until they develop a deep brown crust on all sides. This 'Maillard reaction' is crucial for the stew's final depth of flavor.
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5
Remove the meat temporarily and add the chopped onions to the remaining fat. Sauté until translucent and slightly caramelized, scraping the brown bits from the bottom of the pot.
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6
Stir in the annatto powder and bay leaves, cooking for 1 minute until the oil turns a vibrant red.
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7
Return all the seared meat and any accumulated juices back into the pot. Stir well to coat the beef in the aromatic base.
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8
Pour in the beef stock or water until the meat is submerged by at least 2 inches. Bring to a boil, then immediately reduce the heat to low.
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9
Cover the pot with a tight-fitting lid. Simmer gently for 3 to 4 hours. The goal is a 'slow drowning' where the connective tissues break down entirely.
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10
Check the pot every hour, stirring gently and adding more hot water if the liquid level drops too low. The meat should always be 'afogado' (drowned).
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11
Once the meat is falling apart at the touch of a fork, remove the short rib bones. Skim off any excess fat from the surface if desired.
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12
Taste and adjust the salt and cumin. The broth should be rich, savory, and slightly spicy from the black pepper.
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13
Just before serving, stir in half of the fresh green onions and parsley.
💡 Chef's Tips
For the most authentic experience, use a cut with some fat and connective tissue; lean cuts will become dry. If using a pressure cooker, you can reduce the time to 50 minutes, but the slow-simmered version has a superior, silkier broth. Always use hot water when topping up the pot to maintain a constant cooking temperature. Cumin is the soul of Afogado; don't be afraid of it, as it balances the richness of the beef. Let the stew rest for 15 minutes before serving to allow the flavors to settle.
🍽️ Serving Suggestions
Serve in deep bowls over a generous portion of white rice. Provide a side of raw manioc flour (farinha) for guests to thicken their own broth into a 'pirão' consistency. Accompany with a simple salad of thinly sliced raw kale (couve) tossed with lemon and olive oil. Pair with a cold Brazilian Pilsner or a shot of high-quality aged Cachaça. Offer a side of pickled 'pimenta bode' or 'malagueta' for those who enjoy extra heat.