Best Roast Beef Brazilian Style Carne Assada Recipes

POT ROAST CARNE ASADA STYLE

Steps:

• Sprinkle beef evenly with half the salt and pepper.
• Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
• Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
• Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
• Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
• Remove the meat from the pan and cover loosely with foil.
• Taste the sauce for salt and pepper and add more if necessary.
• Shred the beef, removing any fat, and serve with the sauce on the side.
• **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
• You can also freeze it in its sauce for up to 1 month.

CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)

Steps:

• Marinade:.
• Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
• Put in refrigerator and marinate for 24 hrs and turn a few times.
• Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
• Remove roast from marinade, drain and dry. Save marinade for later.
• Brown roast in hot oil on all sides, add browned onions and marinade.
• Add water. Water should cover 2/3's of the roast.
• Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
• The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
• You can strain and thicken the sauce, if desired.

POT ROAST (CARNE ASSADA NA PANELA)

Steps:

• Wash the meat and season it with salt and pepper. Heat the oil and fry the roast turning occasionally until it is evenly browned. Add the vinegar, garlic and chopped parsley and simmer for 1/2 hour. Add peeled carrots and onions separated into rings and simmer for another 1/2 hour. Remove the carrots and onions and keep hot. Strain the droppings and pour into a sauce server. Slice the meat and arrange on a serving platter with onions and carrots. Serve with the sauce in the separate container.