Dish of Pasta with Beef Ragù
(click to enlarge)

Brazilian Beef Ragù


Brazil   -   Picadinho
Makes:
Effort:
Sched:
DoAhead:  		 2-7/8 #
****
4 hrs
Yes		 Picadinho is very important to Brazilian cooking, used like similar Italian sauces - Brazil has a very large Italian population. Serve over Pasta, Potatoes, or Farofa.

2
1
1/2
1-1/2
-------
8
6
3
5
6
6
6
-------
2
3/4
8
2
2
-------
1/8
1/2
1/2
1/3
-------
#
t
t
oz
---
oz
oz

cl
oz
oz
oz
---
T
c
oz
c
t
---
t
T
t
t
---
Beef (1)
Salt
Pepper
Pancetta (2)
-- Vegies
Tomatoes
Onion
Scallions
Garlic
Bell Pepper, grn  
Bell Pepper, yel
Bell Pepper, red
-------------
Oil
Red Wine, dark
Tomato Sauce (3)
Broth, Beef
Worcestershire
-- Seasoning
Nutmeg
Salt
Pepper
Chili Powder
---------------
Prep   -   (2 hrs   -   time includes 1 hr for cutting Beef into quarter inch dice by hand with a knife. Other methods could significantly reduce time, possibly with noticeable loss of texture.)
  1. Cut BEEF into pieces no larger than 1/4 inch.
  2. Cut PANCETTA into 1/4x1/4x1/2 inch pieces.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Dice about 1/2 inch.
  4. Chop ONIONS fine. Chop SCALLIONS fine. Crush GARLIC and chop fine. Chop all BELL PEPPERS fine. Mix all.
  5. Mix all Seasoning items.
Run   -   (2 hrs)
  1. In a coverable sauté pan (3-1/2 qt) or similar, heat Oil and fry Beef, stirring until cooked through and any exuded liquid has evaporated. remove with a slotted spoon, leaving oil behind, and set aside.
  2. Stir Pancetta into pan and fry stirring until a little crisp.
  3. Add to the pan Tomatoes and Onion mix. Fry stirring until Vegies are tender.
  4. Stir in Beef including any collected juices.
  5. Stir in Red Wine and let it simmer until about half reduced.
  6. Stir in Tomato Sauce, Broth, Worcestershire Sauce, and Seasonings. Bring to a boil, turn to a simmer and scrape up any fond adhering to the pan. Cover and simmer, stirring now and then, for 1 to 1-1/2 hours.
  7. Uncover and adjust Liquid as needed for a sauce consistency. Simmer down, or add boiled water as needed. It should not be dry, but have only a little free liquid.
  8. Serve hot over Pasta, Potatoes, or Brazilian Farofa, liberally garnished with chopped Parsley.
NOTES:

  1. Beef:

      Chuck is preferred, but other reasonably tender cuts can be used. Round is tougher and will need longer cooking.

  2. Pancetta:

      This is something I don't use much, and I'd have to buy a whole lt more than called for by this recipe, so I use a good Slab Bacon. Works fine.

  3. Tomato Sauce:

      Use a very simple sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 oz cans, but other simple sauces will also work.

  4. Pasta:

      It is best to use a short firm Pasta with this sauce.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ajm_cowrag1 240529 bkcc107   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.