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Carne Recheada com Farofa (Meat Stuffed with Farofa)
Carne Recheada com Farofa (Meat Stuffed with Farofa) is a traditional Brazilian recipe for a classic dish of beef marinated in vinegar and filled with a farofa stuffing that's fried in butter to cook and served sliced with a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Meat Stuffed with Farofa (Carne Recheada com Farofa0.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Sauce RecipesBeef RecipesVegetable RecipesBrazil Recipes
Carne Recheada com Farofa (Meat Stuffed with Farofa) a Classic Brazilian recipe for a dish of beef marinated in vinegar and filled with a farofa stuffing that's fried in butter to cook and served sliced with a tomato-based sauce.
Ingredients:
For the Meat:
1kg good-quality beef, cut into thin steaks
2 garlic cloves, crushed
120ml vinegar
1 tsp dried oregano
salt and freshly-ground black pepper, to taste
For the Farofa:
2 whole hard-boiled eggs, peeled and finely chopped
1 onion, cut into thin slices
250g fine cassava flour
3 tbsp butter
pinch of salt
2 tbsp fresh parsley, finely chopped
For the Sauce:
2 dessert spoons butter
3 dessert spoons oil
6 large tomatoes, blanched, peeled and de-seeded
3 onions, finely chopped
3 garlic cloves, crushed
2 tbsp fresh parsley, chopped
Method:
Begin with the farofa. Melt the butter in a pan, add the onion and fry for about 6 minutes, or until lightly browned. Scatter over the cassava flour and stir to combine, then season with salt. Stir in the parsley and finely-chopped egg. Take off the heat and set aside.
Season the beef steaks with the salt, black pepper, garlic, oregano and vinegar. Set aside in a shallow dish to marinate for 2 hours.
After this time, take each steak in turn and spread with a little of the farofa stuffing. Roll the steak up to securely hold the stuffing in the centre then secure with a toothpick.
For the sauce, combine half the oil with half the butter in a pan. Heat until the butter melts, then add the beef roll sand fry until golden brown and cooked through. If it looks like the beef may be drying to quickly, add a little water to the pan. Take off the heat as soon as they are cooked and set aside.
In a separate pan, add the remaining oil and butter. Heat until the butter has melted then add the onions and fry for 4 minutes, or until soft then stir in the tomatoes and garlic. Cook for about 6 minutes, or until the tomatoes have broken down to a sauce.
Finally stir the parsley into the sauce.
Arrange the meat on a serving dish and spoon over the sauce. Serve immediately.
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