Brazilian recipe
Creamy Braised Eye of Round (Lagarto com creme de leite)
Cook a tender, flavourful beef roast with a rich, velvety cream sauce. This classic, straightforward dish is perfect for a special family lunch.
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Ingredients
1 kg eye of round (lagarto)
2 beef bouillon cubes
1 tin table cream (creme de leite)
2 cups cooking oil
8 to 9 small potatoes
1/2 raw carrot, grated
1 pinch black pepper
Mayonnaise to taste
Hot water
2 beef bouillon cubes
1 tin table cream (creme de leite)
2 cups cooking oil
8 to 9 small potatoes
1/2 raw carrot, grated
1 pinch black pepper
Mayonnaise to taste
Hot water
Where to find ingredients
You can find cuts like the eye of round and common pantry staples at local butcher shops or supermarkets in Fiji. Ensure your table cream is the standard culinary variety (creme de leite) found in the canned goods aisle.
Preparation method
- Season the beef to your preference. If desired, brown the meat in a pan with a little oil to sear the exterior.
- Place the beef in a pressure cooker and cover with hot water.
- Add the beef bouillon cubes dissolved in a cup of hot water.
- Cook under pressure for approximately 30 minutes once the cooker reaches pressure.
- While the meat is cooking, prepare the mashed potatoes: boil the potatoes until soft and mash them thoroughly.
- Season the mashed potatoes with a pinch of black pepper and mix in mayonnaise to taste until you achieve a smooth, creamy consistency.
- After 30 minutes, remove the beef from the pressure cooker and slice into rounds.
- In the same pressure cooker, stir the table cream (drained of whey) into the remaining pan juices.
- Warm the sauce over low heat, returning the beef slices to the pan so they absorb the flavour.
- Serve the beef with the warm sauce, accompanied by white rice.
- Garnish the dish with the raw grated carrot.
Observations
This recipe for creamy beef roast is a staple in Brazilian home cooking, perfect for those seeking a comforting and savoury dish. The pressure cooker is used here to ensure the meat is tender, while the cream-based sauce adds a rich finish that pairs beautifully with steamed white rice.
It is a versatile meal suitable for both everyday family lunches and more festive gatherings, offering both practicality and an impressive result. The tender slices of meat, coated in the smooth, velvet sauce, are the true highlight of this preparation.
It is a versatile meal suitable for both everyday family lunches and more festive gatherings, offering both practicality and an impressive result. The tender slices of meat, coated in the smooth, velvet sauce, are the true highlight of this preparation.
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