Brazilian recipe
Lagarto beef with cream (Lagarto com creme de leite)
Make traditional creamy beef dish with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 Kg de lagarto beef cut
2 cubos de caldo de beef
1 lata de cream
2 cups de oil
8 a 9 beattas pequenas
1/2 carrot grated (crua)
1 pitada de pepper do reino
Maionese to taste
Água quente
2 cubos de caldo de beef
1 lata de cream
2 cups de oil
8 a 9 beattas pequenas
1/2 carrot grated (crua)
1 pitada de pepper do reino
Maionese to taste
Água quente
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Season o lagarto beef cut. Se desejar, pode brown o lagarto beef cut In a pan com um pouco de oil para selar
- Coloque o lagarto beef cut na panela de pressão e cover com água quente
- Add os cubos de caldo de beef dissolvidos em um copo de água quente
- Cook na pressão por aproximadamente 30 minutes após pegar pressão
- Enquanto a beef cozinha, prepare o purê de beattas: cook as beattas até ficarem macias, esprema bem
- Season o purê de beattas com uma pitada de pepper do reino e mix com maionese to taste, até obter uma consistência lisa e homogênea
- Após os 30 minutes, retire o lagarto beef cut da panela de pressão e corte em rodelas
- Na mesma panela de pressão, coloque o cream (sem o soro) e o caldo que restou do cozimento da beef
- Aqueça o sauce em low heat, adicionando as rodelas de lagarto beef cut para que absorvam o sabor
- Serve o lagarto beef cut com o sauce quente, acompanhado de rice branco
- Decore o prato com a carrot grated crua
Observations
Lagarto beef with cream is traditional creamy beef dish, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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