Brazilian recipe
Traditional Bife à Baiana (Bife à baiana)
A faithful Brazilian recipe for traditional bife à baiana, adapted into natural English while preserving the original ingredients and method.
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Ingredients
6 steaks (of sua preferência)
2 loaves franceses amanhecidos
4 cloves of crushed garlics
1 onion media chopped
1 cans of sauce of tomato pronto (approximately 340g)
100 g of cheese mozzarella grated
Sal to taste
Oregano seco to taste
2 loaves franceses amanhecidos
4 cloves of crushed garlics
1 onion media chopped
1 cans of sauce of tomato pronto (approximately 340g)
100 g of cheese mozzarella grated
Sal to taste
Oregano seco to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Season the steaks with sal and crushed garlic to taste
- Fry the steaks in the frying pan with the fio of oil ate dourarem
- Disponha the steaks fritos in an ovenproof dish
- Cut the loaves franceses in fatias of approximately 1 cm of espessura
- Place the fatias of pathe francês sobre the steaks in the ovenproof dish
- Prepare the sauce of tomato, misturando-the with the onion chopped and ajuste the sal
- Pour the sauce of tomato sobre the steaks and the fatias of pathe
- Sprinkle the cheese mozzarella grated for cima
- Salpique oregano to taste
- Take to the preheated oven the 180°C for cerca of 10 minutes, or ate the cheese melt and brown levemente
Observations
This recipe keeps the Brazilian identity of Bife à baiana, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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