Dried beef with toasted cassava flour

Dried beef with toasted cassava flour

Paçoca de pilão

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Paçoca de pilão is a type of sun-dried beef that is mixed with cassava flour and ground until very fine. It’s a popular side dish for stews and bean dishes.

Ingredients

Quantity Ingredient
1kg dried salted beef or jerky, (see glossary)
11 garlic cloves
500ml vegetable oil
250g toasted cassava flour, (see glossary)
100g butter
1 onion, sliced

Method

  1. Soak the beef in cold water overnight in the refrigerator to remove the excess salt.
  2. Put the beef in a saucepan and cover with water. Bring to the boil over a high heat, then cook for 5 minutes. Drain the beef and cut it into small cubes. Crush three of the garlic cloves. Season the beef with the crushed garlic and set aside to marinate for a few minutes.
  3. Heat the oil in a frying pan over a high heat. Cook the beef in the hot oil for 12–15 minutes, or until well browned. Drain all the oil from the pan and slowly add enough water to cover the beef. Cook for 1 hour, or until the beef is soft.
  4. Drain the beef and put it in a large mortar with the cassava flour. Vigorously pound the mixture for 10–15 minutes, or until it becomes fine and crumbly. Add salt to taste and mix well. Set aside to cool.
  5. Slice the remaining garlic cloves. Melt the butter in a small frying pan over a medium–high heat. Cook the onion and garlic for 10–12 minutes, or until brown and crispy.
  6. Top the beef mixture with the fried onion and garlic mixture, and serve with rice.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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