It's a ground meat based dish enriched with lots of vegetables, which is commonly served for lunch. Honestly, I've never had a chance to taste an authentic Brazilian Picadinho, so I can't tell for sure if it's a 100% original recipe, but I'm pretty sure in one thing: you'll like this one, guaranteed!
It's most commonly served as a main dish with cooked rice, but it can also be used as a delicious filling for savoury pastries and tacos, or an interesting non-biting substitute for the famous Chili con Carne.
Picadinho is a juicy dish with a pungent taste due to the fresh celeriac, and with a rather sweet aftertaste made by the onion-wine combination.
And this is what you'll need to prepare this Brazilian Picadinho:
- 500 g ground beef
- 1 onion
- 2 garlic cloves
- 1 celeriac
- 1 bell pepper
- 300 g tomatoes
- 2 tablespoons dried parsley
- 3 eggs
- 200 ml red wine
- 1 teaspoon red pepper flakes
- to taste salt and pepper
- 3-4 tablespoons oil
- 150 g raw long-grain rice
Directions:
- In a bowl combine raw meat, diced celeriac and bell pepper, peeled and mashed or finely chopped tomatoes and parsley.
3. Peel and mince garlic and add it to the onion when it's already done. Cook for an additional 40-60 seconds, until garlic releases its distinguishing smell. Add the meat mixture right away, so that garlic doesn't burn. Cook over medium fire until meat loses its pink color.
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4. After meat has turned brown, add some salt and pepper to taste, red pepper flakes and wine. Combine, reduce the fire to low, cover the pan and let it cook until all the liquid vapors, stirring occasionally.
5. Beat eggs using a fork and add them to the meat. Combine and cook stirring often for a couple of minutes more, until eggs are done. |
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Serve the picadinho hot, with the cooked rice as a side dish. Some sour salad or pickled vegetables will give an extra freshness to this dish.
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A glass of red wine will also match excellently with the picadinho!