Brazilian recipe
Tender Pot-Roasted Eye of Round with Creamy Sauce (Lagarto com creme de leite)
Discover how to prepare a succulent, fork-tender eye of round roast in a rich, velvety cream sauce. A classic, comforting dish ideal for Sunday family lunches.
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Ingredients
1 kg eye of round roast (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 eye of round (lagarto) at local butcher shops (butcheries) or in the meat aisle of major supermarkets. Table cream (creme de leite) is typically found in the canned goods section or the international aisle. If table cream is unavailable, a high-fat heavy cream or thick single cream is a suitable substitute.
Preparation method
- Season the eye of round roast. Optionally, sear the meat in a pot with a little oil to lock in the juices.
- Place the meat in a pressure cooker and cover with hot water.
- Add the beef bouillon cubes, previously dissolved in a cup of hot water, to the pot.
- Cook under pressure for approximately 30 minutes once the pressure valve begins to whistle.
- While the meat is cooking, prepare the mashed potatoes: boil the potatoes until soft, then mash thoroughly.
- Season the mashed potatoes with a pinch of black pepper and fold in the mayonnaise to taste until the mixture is smooth and creamy.
- Once the 30 minutes are up, carefully remove the roast 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.
- Gently warm the sauce over low heat and return the meat slices to the pot so they can absorb the flavors.
- Serve the roast hot, coated in the creamy sauce, accompanied by steamed white rice.
- Garnish the dish with the grated raw carrot before serving.
Observations
This recipe for Lagarto com creme de leite is a quintessential staple of Brazilian home cooking, perfect for those seeking a hearty and comforting meal. By using a pressure cooker, we ensure the eye of round roast becomes exceptionally tender, while the decadent cream sauce enhances the depth of the meat, creating a perfect pairing for steamed white rice.
It is a versatile dish that transitions easily from a regular weekday dinner to a special weekend gathering, balancing simplicity with impressive results. The highlight of this preparation is the contrast between the tender, sliced meat and the luxurious, velvety sauce.
It is a versatile dish that transitions easily from a regular weekday dinner to a special weekend gathering, balancing simplicity with impressive results. The highlight of this preparation is the contrast between the tender, sliced meat and the luxurious, velvety sauce.
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