Brazilian recipe
Traditional Homemade Sheep's Pluck Stew
Learn to make authentic sheep's pluck stew, a delicious and flavorful Northeastern Brazilian dish, perfect for special occasions. Step-by-step recipe.
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Ingredients
1 sheep's stomach
1 bunch fresh cilantro and green onions, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder (colorau) to taste
6 lemons
1 shot (approx. 2 oz) cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
1 bunch fresh cilantro and green onions, chopped
3 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
5 tomatoes, chopped
1 tablespoon sugar
Black pepper to taste
Grated nutmeg to taste
6 bay leaves
Annatto powder (colorau) to taste
6 lemons
1 shot (approx. 2 oz) cachaça
Baking soda to taste
Vegetable oil (soy or corn) for sautéing
Salt to taste
2 ice cubes
Where to find ingredients
Sheep's stomach and intestines can be found at butcher shops or specialty meat markets. Look for them in the offal section. If unavailable, ask your butcher to order them for you. Fresh cilantro and green onions are widely available at any grocery store or farmer's market. Lemons, onions, garlic, bell peppers, tomatoes, sugar, salt, pepper, nutmeg, vegetable oil, and bay leaves are standard pantry items found in the produce or spice aisle of any supermarket. Cachaça, a Brazilian sugarcane spirit, can be found in liquor stores or the alcohol section of larger supermarkets, often in the international or Latin American spirits aisle. Annatto powder (colorau) is a common Brazilian spice, often found in Latin American or international food sections of supermarkets, or at specialty Latin American grocery stores. Baking soda is available in the baking aisle of any supermarket.
Preparation method
- In a glass, squeeze juice from one quarter of a lemon and add the sugar. Muddle together
- Add the shot of cachaça and ice cubes to the glass. Shake well
- Set this mixture aside to accompany the preparation
- Begin cleaning the sheep's stomach. Use water, salt, and the juice from other lemons. Wash thoroughly to remove impurities
- Cook the sheep's stomach with water, salt, and bay leaves in a pressure cooker until tender
- While the stomach is cooking, finely chop the intestines
- Cook the chopped intestines in a separate pot with water and salt until tender
- In a separate pan, heat the vegetable oil and sauté the chopped onions and minced garlic
- Add the annatto powder, chopped tomatoes, chopped bell pepper, and sheep's offal (if using). Season with black pepper
- Cook the mixture until it forms a thick sauce
- Remove the cooked sheep's stomach from the pot and chop it into small pieces
- Combine the chopped cooked stomach and cooked intestines with the sautéed mixture. Stir in the chopped cilantro and green onions, and grated nutmeg
- With the filling ready, use it to stuff the cleaned, cooked sheep's stomach
- Gently simmer the stuffed stomach over low heat until all the flavors are well incorporated
- Serve the stew hot, accompanied by the reserved liquid and, if desired, a caipirinha or cold beer
Observations
Sheep's pluck stew is a traditional dish from Northeastern Brazilian cuisine, known for its strong flavor and unique preparation. It involves cooking the sheep's innards (stomach, intestines, and offal) and then stuffing the stomach with these cooked parts and seasonings. It's a dish that requires attention and care in preparation, but the result is incredibly rewarding and appreciated at celebrations and family gatherings.
This detailed guide teaches you the step-by-step process for preparing an authentic sheep's pluck stew, ensuring the characteristic flavor and texture of this regional dish.
This detailed guide teaches you the step-by-step process for preparing an authentic sheep's pluck stew, ensuring the characteristic flavor and texture of this regional dish.
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