Brazilian recipe
Pot-Roasted Eye of Round with Creamy Sauce (Lagarto com creme de leite)
Discover a tender, savory eye of round roast finished in a luscious cream sauce. A classic, comforting Brazilian recipe that's perfect for a memorable family meal.
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Ingredients
2.2 lbs (1 kg) eye of round roast
2 beef bouillon cubes
1 can (approx. 10 oz) table cream
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 (approx. 10 oz) table cream
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
The eye of round roast is easily found in the butcher section of most supermarkets. For the authentic Brazilian touch, use table cream (creme de leite), commonly available in the international or Latin foods aisle. As a substitute for table cream, you may use heavy cream if necessary, though the texture will be slightly thicker.
Preparation method
- Season the eye of round as preferred; if you like, sear the meat in a pan 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.
- Cook under pressure for approximately 30 minutes after the pressure regulator begins to whistle.
- While the meat cooks, prepare the potato purée: boil the potatoes until tender and mash them thoroughly.
- Season the mashed potatoes with a pinch of black pepper and fold in mayonnaise to taste until smooth and creamy.
- Once the 30 minutes are up, remove the meat from the pressure cooker and slice it into uniform rounds.
- In the same pressure cooker, whisk the table cream (drained of excess whey) into the remaining pan juices.
- Warm the sauce over low heat, adding the meat slices back in to soak up the flavors.
- Serve the meat with the hot sauce, ideally accompanied by white rice.
- Garnish the dish with the fresh grated carrot before serving.
Observations
This recipe for Lagarto com creme de leite is a beloved staple of Brazilian home cooking, designed for those who appreciate a hearty and satisfying main course. Utilizing a pressure cooker ensures the eye of round achieves incredible tenderness, while the finishing touch—a velvety cream sauce—elevates the dish to something truly special. It is a wonderfully versatile option that works just as well for a casual Sunday dinner as it does for a gathering with loved ones.
The real standout feature here is the texture of the meat, which can be served sliced or gently pulled, fully coated in the luxurious sauce. It pairs beautifully with simple steamed white rice and fresh vegetables to balance the richness of the cream.
The real standout feature here is the texture of the meat, which can be served sliced or gently pulled, fully coated in the luxurious sauce. It pairs beautifully with simple steamed white rice and fresh vegetables to balance the richness of the cream.
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