Brazilian recipe
Creamy Lagarto Roast (Lagarto com creme de leite)
Discover how to prepare tender roast beef with a rich, velvety milk cream sauce. A traditional and comforting classic, perfect for a cozy family meal.
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Ingredients
1 kg beef top round (lagarto)
2 beef bouillon cubes
1 can (300g) table cream (creme de leite)
2 cups vegetable 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 can (300g) table cream (creme de leite)
2 cups vegetable 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 beef top round (lagarto) at local butcher shops (caminhos) or the meat section of supermarkets in Maseru. Table cream is commonly available in the canned goods aisle. If fresh cream is unavailable, a thick heavy cream can serve as a substitute.
Preparation method
- Season the beef; if preferred, sear the meat in a pan with a little oil to lock in the juices.
- Place the beef in a pressure cooker and cover with hot water.
- Add the bouillon cubes dissolved in a glass of hot water.
- Cook under pressure for approximately 30 minutes after the pressure builds.
- While the meat is cooking, prepare the mashed potatoes by boiling them until soft and mashing them well.
- Season the mashed potatoes with black pepper and stir in mayonnaise to taste until smooth and creamy.
- Once the 30 minutes have passed, remove the beef from the pressure cooker and slice it into rounds.
- In the same pressure cooker, whisk the table cream (drained of excess whey) into the remaining cooking juices.
- Heat the sauce over low heat and add the beef slices back in to soak up the flavors.
- Serve the beef warm, coated in the sauce, alongside white rice.
- Garnish the dish with the fresh grated raw carrot before serving.
Observations
This creamy lagarto roast is a hallmark of Brazilian home cooking, designed for those who appreciate a hearty and comforting dish. Using a pressure cooker is essential to ensure the beef becomes fork-tender, while the silky sauce—made with table cream—transforms the cooking juices into a luxurious gravy that pairs beautifully with white rice.
It is a versatile meal, suitable for both busy weekdays and slow-paced family gatherings. The contrast between the tender slices of beef and the velvety, savory sauce is the true highlight of this traditional preparation.
It is a versatile meal, suitable for both busy weekdays and slow-paced family gatherings. The contrast between the tender slices of beef and the velvety, savory sauce is the true highlight of this traditional preparation.
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