Brazilian recipe
Hearty Beef and Rice Skillet (Arroz à carreteiro)
A traditional, robust dish featuring savory sun-dried beef and fresh herbs, perfect for a nourishing and authentic meal.
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Ingredients
2 cloves of garlic, minced
1 onion, finely diced
2 tablespoons of lard or vegetable oil
5 cups of boiling water
800g of charque, cut into small pieces and desalinated
Fresh green herbs (parsley and chives), chopped to taste
2 cups of rice, washed and drained
1 onion, finely diced
2 tablespoons of lard or vegetable oil
5 cups of boiling water
800g of charque, cut into small pieces and desalinated
Fresh green herbs (parsley and chives), chopped to taste
2 cups of rice, washed and drained
Where to find ingredients
You can find charque in the specialty meat section of local markets or butchers. If unavailable, high-quality beef jerky or corned beef can be used as a substitute for the texture and saltiness required.
Preparation method
- Soak the charque in water for a few hours, changing the water multiple times to remove excess salt.
- Heat the lard or oil in a large heavy-bottomed pot over medium heat.
- Sauté the onion until translucent, then add the garlic and cook until golden.
- Add the desalinated charque to the pot and sear until well-browned and fragrant.
- Stir in the rice and cook for a few minutes, allowing the grains to coat with the drippings.
- Pour the boiling water over the rice and meat mixture.
- Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
- Sprinkle with fresh chopped herbs before serving to add a bright finish to the dish.
Observations
Arroz à carreteiro is a classic dish with deep roots in Brazilian history, originally crafted by the travelers who navigated the hinterlands. This recipe celebrates the bold flavor of charque, a salted and sun-dried beef, expertly paired with simple staples and a vibrant finish of fresh green herbs. It is the ultimate comfort food—straightforward to prepare and packed with rustic, savory depth.
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