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Fraldinha: Brazilian Sirloin Flap Steak

Posted on by John Reynolds

faldinha flap steak cooked rare and sliced with herbs and salt in the background

Traditional Brazilian churrasco centers around beef: prime cuts spit-roasted over open coals make for some of the most succulent, flavorful meat you will ever taste. Most of us are familiar with picanha, which is by far Brazil’s favorite cut of meat. But a close second is the fraldinha,  or sirloin flap steak. Bursting with beefy flavor and just the right texture for grilling, it is a must for your next cookout. Let’s learn more fraldinha, including prep and cooking tips. 

What Cut of Meat is Fraldinha? 

cow diagram showing location of bottom sirloin, where flap steak is derived
Fraldinha comes from the bottom sirloin of the cow.

 

Before getting into the details, it’s important to understand what sirloin is: this part of the cow is cut into two sections, top and bottom sirloin. Fraldinha comes from the bottom sirloin, which is traditionally cut into three parts: the ball tip, tri-tip, and flap steak. 

Fraldinha translates to “little diaper” in Portuguese, alluding to the steak cut’s distinctive shape. It is thin, marbled with juicy fat, and versatile. 

raw fraldinha, aka flap steak
Raw flap steak has a distinct shape that Brazilians named “fraldinha” for its resemblance to a diaper.

Fraldinha in Brazil: The Other Favorite Cut 

Often overshadowed by picanha, Fraldinha is frequently mistaken for this similar cut of steak.  Picanha has a thicker layer of fat on one side as it comes from the rump of the cow. This layer of fat adds enhanced flavor that you will not necessarily get in Fraldinha, but the latter cut contrasts with marbled fat throughout the steak so the fat seeps into the beef more evenly.

Both fraldinha and picanha are integral to churrasco, which is a typical beef-grilling method well known in Brazil. Both of these cuts are cooked basically the same way, offering different benefits for your flavor and dish preferences.

Of course, fraldinha is not limited to Brazil. It is a prevalent cut of beef in other South American countries, especially Uruguay and Argentina. In France, flap steak is known as “bavette.” It is served in bistros with a flavorful shallot cream. In Mexico, flank steak is the cut used to make carne asada.

Sirloin Flap vs Flank Steak: What’s The Difference?

Sirloin flap is often used synonymously with flank steak, but they are not the same thing. The bottom sirloin is adjacent to the flank on the cow, but it is a different cut. Flank is derived from the external oblique muscles of the cow, making it a thicker, leaner cut of meat compared to the sirloin flap. 

Fraldinha, on the other hand, has slightly shorter muscle fibers and is somewhat fattier than flank steak. While both cuts are composed of various flat and broad muscles surrounding the abdomen, the placement of the bottom sirloin – which is where the flap steak cut is from – allows for more flavor and tenderness than flank steak.  

In general, however, sirloin flap steak costs about the same as flank steak, and both are cooked and served in similar fashion: long, flat pieces with a nice pink middle and grilled edges. Both are cut against the grain for optimal tenderness. 

Is Sirloin Flap Steak The Same As Hanger Steak?

Sirloin flap steak, as we have learned thus far, can be confused with many different steak cuts. While flap steak is commonly mistaken for both picanha and flank steak, it is also a common misconception that Fraldinha is the same as hanger steak.

Hanger steak comes from the plate of the cow, where it “hangs” between the tenderloin and rib. It is prized for its flavor, tenderness, and relative affordability. Hanger steak is also known as the “butcher’s cut,” because butchers were known to hold this piece back for themselves.

Both hanger and sirloin flap are an economical and delicious alternative to more expensive cuts of beef, such as bone-in filet mignon or a porterhouse. It is worth noting that both flank and hanger steaks are offered in smaller portions at the market–usually around 2 lbs–compared to the flap steak, which is typically 3-4 lbs. 

What is the Best Way to Cook Sirloin Flap?

Fraldinha is best cooked quickly over high heat, such as on the grill. As it is a larger cut of beef, you may be tempted to cut it into smaller portions for cooking–don’t do it! Leave the meat in one piece for cooking, then slice it against the grain after you have let it rest for ten minutes. A large, three-pronged skewer will allow you to easily flip the meat and maintain even cooking. 

How Do Brazilians Eat Fraldinha? 

The beauty of Fraldinha is in its natural, beefy flavor. Brazilians don’t like to disguise this flavor too much, so a dash of salt and pepper is typically all that is added before a quick spit-roast over open coals.

That being said, Brazilians are certainly not averse to condiments with their fraldinha and other cuts of beef. A zesty chimichurri spooned over the top more than fits the bill, as does a side of creamy garlic dipping sauce.  

Do You Marinate Fraldinha? 

Cuts of beef with long muscle fibers, such as flap steak, lend themselves beautifully to a marinade. You can use any marinade you like, just be sure to give it ample time to seep into the meat–at least three hours, but overnight is ideal. For a delicious and simple flap steak marinade, try the following: 

Fraldinha Marinade

For every 1lb of sirloin flap steak:

  • 2 ounces of extra virgin olive oil, 
  • the juice of two limes, 
  • 3 cloves of minced garlic, 
  • 2 ounces of green cachaca, 
  • 1 tablespoon of honey, 
  • 1 tablespoon of soy, 
  • 1.5 teaspoons of salt, 
  • freshly ground black pepper. 

Mix all the ingredients together with the sirloin flap, and marinate overnight (or for 3 hours minimum). 

Sides to Go With Sirloin Flap

Sirloin flap pairs very well with various sides as the grilled meat flavor is distinct and versatile. We recommend Crispy Steakhouse Brussels Sprouts, which are subtle yet flavorful, and offer a healthy option as an addition to your steak dinner. 

Greek Rice Pilaf, otherwise known as Arroz a Griega, is a hearty side that provides an abundance of flavors including garlic and onion, which always pairs well with steak. 

If you like to mix and match your meats in a meal, our Brazilian Collards with Bacon recipe might be for you. Collards are high in dietary fiber and are generally considered a very healthy addition to a meal, and the incorporation of bacon creates a delectable side that pairs well with grilled steak. 

Where To Buy Flap Steak

Sirloin flap steak is making its way into local markets, but it can still be somewhat difficult to find. It is conveniently available in our online butcher shop, where you can find other delicious cuts of meat that will be delivered right to your door in time for grilling season. 

Denver Steak

Posted on by John Reynolds

Raw Denver steak with fresh herbs and red peppercorns

The Best Cut of Beef You’ve Probably Never Heard Of

If you’re a steak enthusiast, you’ve likely savored a variety of cuts ranging from ribeye to filet mignon. But have you ever heard of the Denver steak? This lesser-known cut is a hidden gem in the world of beef, offering a delectable combination of tenderness and rich flavor. 

What is a Denver Cut Steak?

Denver steak, also known as the Denver cut or Denver chuck steak, is a relatively new addition to the world of beef cuts. It’s sourced from the chuck primal, specifically the serratus ventralis muscle, which lies beneath the shoulder blade. For this reason, it is sometimes called a “chuck under blade” steak. 

diagram of the location of the Denver steak, aka the serratus ventralis muscle
The Denver Steak comes from an area under the shoulder blade called the “serratus ventralis.” The name is derived from the fact that it looks like a saw with serrated edges.

 

The serratus ventralis has a high marbling content, making it exceptionally buttery. In fact, The Denver steak is considered the fourth most tender muscle in the cow, surpassed only by the tenderloin, flat iron, and ribeye cap. Unlike other cuts, however, the Denver steak is far more affordable. Its tenderness and relatively low price are what make it so popular in the first place. 

Why Is It Called “Denver” Steak?

The name “Denver steak” is somewhat puzzling, as it doesn’t seem to have any direct connection to the city of Denver, Colorado. Rather, it was developed by the Beef Checkoff, a program that aims to both consumer demand for beef by finding new and more affordable cuts. The program was established in 1985 as part of the Farm Bill. It is sponsored by the National Cattlemen’s Beef Association (NCBA). 

The Denver Steak appeared in 2008 alongside four other cuts from the chuck primal roll: the Delmonico steak, America’ Beef Roast, Boneless Country-Style Beef Chuck Ribs, and the Sierra Cut. 

While the name was most certainly chosen as a marketing tactic, the choice of Denver remains a mystery. We hypothesize that the names of the steaks were chosen to represent regions of the United States: 

  • “Sierra” for the West Coast, in honor of the Sierra Mountains in California
  • “Denver” for the mountain states
  • “Country-style” to represent the southern states
  • “Delmonico” to represent the East coast. (Delmonico’s is a famous New York steakhouse  that popularized a similar cut in the 19th century)
  • And, finally, “America” Beef Roast to bring it all together

Or, more simply, it could be that the NCBA is headquartered in Centennial, just outside of Denver, Colorado. 

Where Do You Buy Denver Steak?

Denver steak may not be as widely available as other cuts, but you can often find it at specialty butcher shops, upscale grocery stores, or online meat suppliers. When purchasing Denver steak, look for cuts with good marbling and a deep red color, indicating quality, freshness, and tenderness.

Best Ways to Cook Denver Steak

Due to its inherent tenderness, the Denver steak cut is best suited to high heat and fast cooking. This can be accomplished using various cooking methods, including grilling, pan-searing, or broiling. The best way, though, is on a grill.

Do You Need a Marinade?

The Denver cut is plenty flavorful and tender on its own, but we often like to use a marinade to punch up the flavor even more. We’ll give you a recipe for one below or you can borrow the one from our churrasco steak blog post. 

Denver Steak Substitutes

If you cannot find the Denver cut, your next best bet will be a ribeye. Although it comes from a different part of the cow, ribeyes are known for their superior tenderness, ample marbling, and deep beef flavor. Like a Denver steak, they also lend themselves to high heat via searing or on the grill. 

When looking for a good ribeye, check first for color and thickness: you want at least one inch thick (preferably 1.5) and a uniform red color. Then, check for marbling. It should be easily visible and fairly evenly distributed. 

raw ribeye steak on butcher paper
Texas de Brazil’s online butcher shop delivers USDA Choice Angus ribeye steaks right to your door. No marinade is necessary for these–just a dash of salt and pepper, and they’re ready for the grill. 

Grilled Denver Steak with Honey Garlic Marinade

Ingredients:

2 Denver steaks (approximately 8-10 ounces each)
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon dried thyme
1/2 tsp salt (more to taste)
Freshly ground black pepper

Instructions:

  1. In a small bowl, whisk together olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, dried thyme, salt, and black pepper to create the marinade.
  2. Place Denver steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
  3. Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
  4. Remove Denver steaks from the marinade and discard any excess marinade.
  5. Grill steaks for 4-5 minutes per side for medium-rare doneness, or adjust cooking time according to your desired level of doneness.
  6. Once cooked to your preference, remove the steaks from the grill and let them rest for a few minutes before slicing against the grain.
  7. Serve the grilled Denver steaks with a side steakhouse garlic mashed potatoes or crispy brussels sprouts

Steak Catering

Nothing screams “opulence” more than a catered steak dinner. Texas de Brazil offers steak catering at each of our 50+ locations to make your next event extra special. You have your choice of our premium flame grilled meats, mouth watering side dishes, and sweet treats to finish off a perfectly decadent meal. Go online to view our available catering options in your city today. 

Picadinho With Butternut Squash

Posted on by John Reynolds

Picadinho with butternut squash and rice

A Comforting Stew with Beef and Winter Squash

Brazilian picadinho, a traditional beef stew, is a delicious and hearty dish that brings together the rich flavors of beef, butternut squash, and a medley of spices. It is a hearty, warming dish that beautifully incorporates the tastes of Fall. The colors alone are a showstopper. Plus, it is ridiculously easy to make and the ingredients are cheap. What more could you want in a winter meal?

Picadinho vs Picadillo

You may notice a similarity in this dish and another known as “picadillo.” While the two dishes share certain ingredients, they differ significantly in taste and texture. For one, picadillo is made using minced beef, while picadinho uses large cubes of meat. Picadinho also makes use of starchy vegetables, like butternut squash, in place of the salty olives and/or raisins in picadillo. Finally, picadillo is meant to cook quickly. As a stew, picadinho needs time to tenderize the meat and bloom the herbs and spices. 

What to Eat with Picadinho?

Brazilian beef stew is plenty filling enough to enjoy in a bowl all by itself. However, if you fancy pairing it with a side dish, Brazilian rice is an excellent choice. It would also taste great ladled over some egg noodles (like this estrogonofe de carne recipe), or with a side of garlic mashed potatoes. 

Vegetarian Options for Picadinho

While the beef is traditionally the star of Brazilian stew, you can certainly omit the meat and substitute it with some hearty chickpeas, more squash, and some diced potatoes for added “heft.” Just keep in mind that you will not need to cook the stew nearly as long, so check the veggies often so they don’t get too mushy. 

Can You Make Picadinho in the Crock Pot?

Of course! In fact, we think picadinho tastes even better in the slow cooker. We recommend taking a few steps before tossing in the ingredients:

  • Season the beef cubes with salt and pepper, then sear on all sides lightly over medium high heat.
  • Add in another twist of oil and lightly fry the garlic and onion.
  • Deglaze the pan with the wine.
  • Put the beef, garlic, onion, spices, wine, and broth into the crock pot.
  • Cook on low for six hours, or on high for four hours. 
  • When you have one hour left, add in the butternut squash, tomatoes, and bell peppers. 

Brazilian Picadinho de Carne Recipe

Ingredients:

1.5 lbs chuck steak cut into one inch cubes
Extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced2 tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium butternut squashed, peeled, seeded, and cut into 1-inch cubes
1 tsp ground cumin
1 tsp paprika (not smoked)
1 cup beef broth
1 tsp salt (more to taste)
½ cup white wine
2 bay leaves
¼ cup fresh parsley or cilantro

Instructions:

  1. Heat a drizzle of olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. Season the beef with salt and pepper and sear on all sides. Transfer to a plate. 
  3. Reduce heat to medium. Add in another drizzle of oil and add the chopped onion and garlic. Cook just until softened and fragrant.
  4. Deglaze the pan by adding in the red wine and scraping up any brown bits stuck to the bottom. 
  5. Return the meat to the pot along with the squash, tomatoes, peppers, broth, cumin, paprika, salt, and freshly ground black pepper. Toss in a couple bay leaves.
  6. Bring the mixture to a rolling boil, then reduce heat to medium-low. Cover, and simmer for one hour to 90 minutes, until the meat is tender.
  7. Serve piping hot, garnished with fresh cilantro or parsley. 

TIP: If you need to thicken the sauce, you can make a cornstarch slurry: start with one tablespoon of cornstarch to two tablespoons of water. Add the mixture to your stew and bring it to a boil. Add more as needed to achieve a gravy-like consistency.

Brazilian Beef Home Delivery 

To get the freshest, highest quality meat for your next stew recipe, visit Texas de Brazil’s online butcher shop. Premium cuts of beef, lamb, and pork are available a la carte or in hand-curated boxes-all delivered right to your door. Be the host-with-the-most this holiday season and visit our website today. 

 

Churrasco Steak from Brazil

Posted on by John Reynolds

medium rare churrasco steak sliced thin and garnished with rosemary

In some parts of the world, such as Argentina and Uruguay, the word “churrasco” refers to virtually any boneless cut of beef that has been sliced thin and grilled. Churrasco steak, then, would be somewhat redundant. In Brazil, however, churrasco is simply a word for “barbecue,” and it may refer to any number of ingredients cooked on skewers over the grill. Today, we will be cooking a skirt steak the churrasco way, finished with a pat of savory garlic and herb butter or the traditional chimichurri drizzle. 

What is Skirt Steak?

Skirt steak is a long, thin cut of meat derived from the plate of the cow. This is a section in the middle of the flank and the brisket, near the cow’s underside. Skirt steak is flavorful, but can easily become tough if not cooked right. It does best with high-temp, fast cooking and ample time to rest. Luckily, this is exactly what we will be doing with our churrasco steak. 

If you are buying your churrasco steak from a butcher, ask for the “inner” skirt cut. The outer skirt steak is fine, but it is slightly larger and has a tough membrane that will need to be removed. May as well save yourself that step with the inner cut.

diagram of cow with cuts of beef, highlighting plate where skirt steak is found

Skirt Steak Substitutes

If you do not have or do not want to use the skirt cut of beef, there are a few alternatives that you can use for your churrasco steak. Flank steak would be great, as would flatiron steak. Flatiron steak is more tender than either skirt or flank steak, thanks to a good marbling of fat. It does lack the depth of flavor found in flank and skirt steaks, however. 

The best alternative to skirt steak is a flap steak. It is thin and chewy, similar to the plate cut, and cooks beautifully over high heat. Purchase a premium sirloin flap  from our online store and get it delivered right to your door in time for your next cookout. 

Churrasco Steak Marinade

Whatever cut of beef you choose, we recommend marinating it beforehand for 30 minutes to one hour. A marinade helps tenderize the meat while adding a punch of flavor at the same time. It has also been shown to significantly reduce the formation of substances known as Heterocyclic Amines, or HCAs. These are potentially cancer-causing compounds that form when meat is cooked over high heat. A 30 minute marinade is all that is needed to remove up to 99% of HCAs! 

Marinades are generally either acidic or enzymatic. Acidic recipes incorporate oil, vinegar, citrus, and sugars; enzymatic recipes call for yogurt and fruits like papaya and pineapple. Our marinade today is of the acidic variety. 

Skewers for Churrasco Style Skirt Steak

You do not have to use skewers to cook your churrasco steak. However, they do come in handy if you are cooking a large amount of meat at once or you want the convenience and fun of a hand-held option. You will need to prepare the steaks slightly differently, however.

To cook churrasco steak using metal or bamboo skewers:

  1. Slice the steak along the grain in 2 or 3 segments. Then, rotate the steaks and cut each segment into thin strips (around 3 inches across) against the grain. Marinate the strips for 30 minutes using the recipe below. 
  2. When you’re ready to grill, thread the strips onto your skewers (Depending on the type of skewer, you may be able to thread more than one strip at a time.) 
  3. Preheat your grill to high heat while you thread. Cook your churrasco steak skewers for 2 minutes per side, or until the internal temp has reached 130 degrees (medium rare). Rest for five minutes, then enjoy! 

Churrasco Steak Recipe

Ingredients:

For the marinade:
2 oz extra virgin olive oil
⅓ cup fresh lime juice
2 tbsp soy sauce
1 tbsp minced garlic
2 tsp ground cumin
2 tbsp honey or brown sugar
½ tbsp salt
Freshly ground black pepper

For the Churrasco Steak:
2 lbs inner cut skirt steak

Directions:

  1. Put your churrasco steak in a shallow dish or gallon freezer bag. Whisk together the marinade ingredients and pour over the steak, being sure to cover fully. Marinate for 30 minutes or up to an hour (do not refrigerate).
  2. Heat your grill to high (500 degrees, if possible). Clean the grates thoroughly and grease them using tongs and a paper towel soaked in a little vegetable oil. 
  3. Remove the steak from the marinade. Sear on each side for 3 minutes, or until the internal temperature reaches 130 degrees (medium rare). 
  4. Let the churrasco steak rest for 5 minutes, then slice it against the grain. 
  5. Finish your steak with a pat of garlic herb butter or chimichurri sauce.  

Serve with a side of Brazilian rice or steakhouse crispy brussels sprouts.

More Great Brazilian Recipes to Try:

 

Carne Seca (Brazilian Beef Jerky)

Posted on by John Reynolds

Shredded carne seca in a white bowl on tea towel

From the parma hams of Spain to the salted cod of Scandinavia, meat preservation has existed in cultures around the globe since ancient times. Prior to refrigeration, it was a crucial means of making food last longer by preventing spoilage from bacteria and other contaminants. In Brazil, a ration of dried beef was a staple for the gauchos, who required fast and shelf-stable ingredients while driving cattle across the country. Known simply as carne seca (“dried beef”), this Brazilian version of beef jerky remains popular both as a snack and an ingredient. Let’s take a closer look at the history of carne seca in Brazilian cuisine, how it is made, and how it differs from North American beef jerky. 

Carne Seca in Brazil

The first iterations of carne seca in South America were known as charqui, a Quechua term that referred to various types of meat, mostly llama, that were cut in thin strips and dried in the sun. “Charqui” is, in fact, where the word “jerky” comes from. 

There are variations of carne seca according to region. Beef has replaced llama as the most common type of carne seca, although other meats can be used. All Brazilian beef jerky recipes typically involve salt to draw out the moisture and speed the drying process. More or less salt is used depending on local tastes, and other seasonings may be added, such as pepper, and ground herbs. 

What Type of Beef is Used for Carne Seca?

You can use any kind of beef you like to make homemade carne seca. However, it is best to use a leaner cut, such as a top round, bottom round, or flank steak. Picanha will also work beautifully, since the majority of its fat exists in a thick cap on top of very lean muscle. 

North American vs Brazilian Beef Jerky

While carne seca is, indeed, a kind of beef jerky, it has some key differences with its American counterpart. In the US, we think of beef jerky as bite-sized, fairly thick pieces of salted, dried beef that you eat with your hands on the go. The meat often has a smoky or peppery flavor, and is rarely used in cooking.

In Brazil, by contrast, carne seca is utilized predominantly as an ingredient in main courses, such as feijoada and arroz carreteiro. It is usually air dried, as opposed to American jerky, which can be smoked. Prior to using in a recipe, carne seca is typically rinsed to remove excess salt then rehydrated.

The appearance of Brazilian beef jerky is also different. It is often shredded finely, especially when accompanying a side of Brazilian rice and beans. This gives it a more satisfying texture that is much less chewy than larger pieces would be. 

Can You Make Carne Seca at Home?

Absolutely! To make carne seca at home, you basically need three ingredients: beef, salt, and sun. It is also best done in a fairly dry climate, since humidity will attract more pests (even with all that salt). Otherwise, you can use a dehydrator or a Biltong box (see below). 

Homemade Carne Seca Basic Recipe

1. Prepare the Beef

Trim excess fat away from your cut of beef. Then, place it on a baking sheet in the freezer for around 15 minutes until it is partially frozen. This will make it easier to slice into strips.

2. Cut the Beef

Cut the beef in very thin strips (3-4 mm) against the grain. If you have a friend at your local butcher’s, you could ask them to do this for you with the deli slicer and save you a lot of time.

3. Salt the Beef

For every 8 oz of beef you have, add 1 tablespoon of salt. Mix with your hands to be sure all the strips are evenly coated.

4. Cure the Beef

Cover your salted beef strips and refrigerate them for four hours. 

5. Dry the Beef

Now, for the drying. You have a couple options for this. You can be a real gaucho and attempt to sun-dry your beef by hanging it up somehow. A clothesline can come in handy for this method. Simply drape the thin strips over the meat and let the sun do the work. This will take several days and can most certainly invite pests, like birds and insects. Unless you are able to maintain fairly constant vigilance, we recommend either a dehydrator or a Biltong box. 

If using a dehydrator, you can go high and fast or low and slow. We prefer the low and slow method, which sets the dehydrator at 105 degrees Fahrenheit and slowly dries the meat over 20 hours or so. 

The Biltong box is closer to the traditional method, since it involves air drying; but it is protected from pests inside a box. The Biltong box is actually named after a kind of preserved meat eaten in South Africa. Buying one online can set you back a pretty penny, but if you are handy, you can make your own using stuff you probably already have around the house. 

The length of time for drying carne seca in a Biltong box will vary from a few days to a couple of weeks, depending on how thick you’ve cut it. With the thickness we recommended, however, it shouldn’t take longer than 72 hours. 

6. Shred the Beef

Brazilian beef jerky has a signature, shredded texture. This can be easily achieved by pulsing your carne seca in a food processor. Pulse in short bursts until your jerky achieves a fluffy, shredded appearance (kind of like the hairs on a coconut husk). 

Where to Buy Carne Seca?

If you want to save yourself the trouble and simply buy carne seca, it is easily done in the US. It is quite popular in northern Mexican cuisine; as such, many mercado’s will carry pre-packaged shredded beef jerky. You can also buy it online, if you are so inclined. 

If you are looking for a non-shredded version of carne seca that seamlessly blends American and Brazilian tastes, try Texas de Brazil’s all new line of beef jerky. Choose from smoky original or spicy, and indulge your taste buds in a truly delicious and dangerously snackable jerky. Visit our online market to order yours today. 

Lebanese Meat Pies (Esfihah com Carne)

Posted on by John Reynolds

esfihas: traditional Lebanese meat pies

With over 7 million citizens claiming Lebanese heritage, it is no surprise that many of Lebanon’s traditional dishes are popular among Brazilians. One particular favorite is esfiha, or Lebanese meat pies. These are a bakery staple and also very popular at parties. They can be eaten any time of day and with a variety of fillings. 

Esfiha in Brazil

Esfiha meat pies or, traditionally, sfiha, are found not only in traditional Lebanese cuisine, but also other countries of what is known as the Levantine Region of the Middle East. This includes Syria, Palestine, Israel, Jordan, and most of Turkey. 

The traditional Lebanese meat pie dish incorporates ground mutton or lamb stewed with various spices eaten on top of flatbread. Flatbreads are an integral part of Levantine cuisine, with the earliest versions being attributed to the area. Bread crumbs found near the Black Desert in Jordan were dated to 12,400 BC, with analysis showing they were likely used to make a kind of flatbread. Evidence of ancient flatbread consumption has also been found in Egypt, Iraq, and Pakistan. 

Flatbread is so-called because it traditionally used no leavening agent, such as yeast, to help it rise. However, modern recipes often call for the use of yeast or baking powder, and Brazilian esfihas are kneaded and left to rise in much the same way as pizza dough. 

Manakish vs Lebanese Meat Pies

The esfiha meat pies are quite similar to another Lebanese favorite: manakish (or manousheh, in the singular). Manakish is often called “Lebanese pizza,” since it involves a flatbread base that is finished with a variety of toppings. The toppings can include za’atar spice mix, olives, cheese, meat, pickles, and yogurt, among other things.

So what is the difference between Lebanese meat pies and Lebanese pizza? Well, in most cases, esfiha is considered a kind of manousheh. The term is simply used to describe a manousheh topped with minced lamb. 

What Meat to Use in Lebanese Meat Pies

Again, the traditional meat of choice for Lebanese meat pies is minced lamb. However, lamb can easily be substituted for lean ground beef, which takes on the earthy spices nearly as well. 

If you are looking for a vegetarian alternative, you can make a mixture of diced eggplant and chickpeas stewed with the same spices and herbs as the remainder of the recipe. 

Lebanese Meat Pie Recipe with Beef

Ingredients:

For the flat bread:

  • 3 cups all purpose flour
  • 8 oz lukewarm water
  • 0.25 oz active dry yeast (one packet)
  • ½ tsp salt
  • 2 tsp sugar
  • 2 oz extra virgin olive oil

For the Beef Topping:

  • Extra virgin olive oil
  • 1 lbs lean ground beef
  • ½ yellow onion, diced
  • 1 can diced, stewed tomatoes
  • 2 garlic cloves, minced
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp ground sumac
  • ¼ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp ground coriander
  • Pinch of ground cloves

Directions:

  1. In a small bowl, mix together the active dry yeast, 2 tsp sugar, and water. In another bowl, add the flour and salt. When the yeast mixture is bubbling (in about 5 minutes or so), pour it into the flour and salt mixture and mix to combine.  
  2. Now, pour in the olive oil and knead it into the dough with your hands. The mixture should be smooth and a little sticky, but not enough for any to come off on your hands.
  3. Cover the dough and set it aside in a warm spot. Let it rise for at least one hour, preferably 90 minutes.
  4. Meanwhile, make your beef topping. Heat a skillet over medium heat and add in a drizzle of olive oil. Add in your yellow onion and cook until it is fragrant and translucent (about 2 minutes).
  5. Add in the ground beef and minced garlic. Cook until the ground beef is browned through.
  6. Now, add in your stewed tomatoes and all the spices. 
  7. Preheat the oven to 425 degrees fahrenheit. 
  8. When the dough has risen to twice its size, punch it down and divide it into around ten or so equal portions and roll these into balls. Note: if you want bigger or smaller esfihas, you can portion accordingly. 
  9. Flatten your dough balls to 4” discs, hollowing out the centers a little more than the edges to hold in the filling. You can also use the bottom of a glass to punch down the centers, leaving a crust around the edges.
  10.  Spoon equal amounts of your beef filling into each flatbread, pressing it flat and even. 
  11. Line a baking tray with parchment paper or foil. Place your Lebanese meat pies an inch or so apart on the tray and bake until golden brown, around 20 minutes. 
  12. Garnish with a dollop of plain yogurt , toasted pine nuts, and fresh parsley or mint. 

More Great Brazilian Recipes to Try:

Short Rib Stew

Posted on by John Reynolds

vaca atolada, a Brazilian short rib stew with yuca root

Brazilian Beef Stew With Yuca (Vaca Atolada)

This Brazilian version of short rib stew slow-simmers the meat with earthy yuca in a savory sauce of red wine, garlic, fresh herbs, and stock. It is a perfect meal for a cold winter day and requires nothing more than throwing ingredients into a pot and letting the flavors meld. 

Origin of Brazilian Short Rib Stew

Vaca atolada translates to “cow stuck in the mud.” The name is thought to have originated with the dish itself, which was probably eaten in a much grittier form by Portuguese explorers searching for gold in Minas Gerais (late 17th century). 

At that time, the explorers survived off beef preserved in a thick layer of fat. During thunderstorm season, any cattle being herded along with the group would, quite literally, become stuck in mud. The story goes that the explorers would use the time to hunker down and enjoy a stew of the preserved beef. 

A less whimsical but no less plausible explanation for the name is the appearance of the dish itself. Beef smothered in a thick brown sauce might be very rudimentarily described as “cow stuck in mud.” 

What are Short Ribs?

Unlike beef back ribs, which come from the same area of the cow as prime rib and ribeye, short ribs are derived from the lower part of the cow’s ribcage (near the brisket). They have a higher fat content and are generally tougher, which makes them especially well-suited to low and slow cooking methods. 

What is Yuca in Short Rib Stew from Brazil?

Our short rib stew uses yuca in place of carrots or potatoes. Also known as cassava or manioc, yuca is a starchy root that features heavily in Brazilian cuisine, where it has been cultivated for centuries. 

When fresh, yuca can be prepared in much the same way as potatoes, sweet potatoes, or other starchy vegetables: boiled, mashed, fried, or roasted. Dried, it is often processed into a fine powder that acts as a thickening agent similar to arrowroot or cornstarch. This version is also known as tapioca flour.  

Unlike potatoes, fresh yuca must always be peeled before using. The root also has a tough and fibrous core that is best removed before cooking.

Where to Find Yuca for Brazilian Short Rib Stew

You can find fresh yuca in most produce sections at grocery stores, even in the US. If you can’t find it at your local chain store, you will certainly be able to find it at the local mercado or other international store. 

If you are still having difficulty finding fresh yuca, many grocery stores will also have frozen prepared yuca in the freezer aisle. 

Of course, in a real pinch, you can just use regular potatoes. The flavor will be slightly different, lacking that nutty and earthy yuca profile. But good, old fashioned potatoes never go amiss in a hearty stew. 

Bone-In vs Boneless Short Ribs for Stew

You can use either boneless or bone-in short ribs for this recipe. We prefer bone-in, since the bones keep the meat extra-tender and add another layer or richness to the sauce. Bone-in beef short ribs are often pre-butchered “English style.” This means 2-2.5” blocks, which are perfect for the stew and result in even cooking. You can also request that your butcher prepare them this way. It will be much easier than attempting to trim them down at home. 

Short Rib Stew Recipe

Ingredients:

3 lbs bone-in short ribs (2.5” square cut)
Extra virgin olive oil
2 oz all purpose flour
Kosher salt
Freshly ground black pepper
8 oz good red wine (not sweet)
3 cloves garlic, minced
1 yellow onion, diced
1 can stewed, diced tomatoes
2 tbsp tomato paste
2 cups beef stock
1 tablespoon fresh thyme
2 lbs yuca root, peeled and quartered

Directions:

  1. Allow the short ribs to come to room temperature for thirty minutes or so. Season them all over with salt and freshly ground black pepper.
  2. Heat a dutch oven or other large stock pot over medium high heat. Add a drizzle of olive oil.
  3. Dredge your short ribs in the all purpose flour and sear on all sides in the dutch oven. You will not be cooking the meat through, just forming a nice, gold, crust to seal in flavor and tenderness.
  4. Remove the meat and lower the heat of your dutch oven to medium.
  5. Add the onion and cook until softened and translucent. Then add the garlic, and cook for another minute or two until fragrant.
  6. Add in the canned tomatoes and cook for one more minute. 
  7. Make a small spot in the pan and add in the tomato paste. Let it cook for thirty seconds or so, then mix it into the tomatoes, garlic, and onions.
  8. Pour in the red wine and stir, making sure to scrape up any seared bits stuck to the pan. 
  9. Return the short ribs back to the pan and add in stock and thyme. Bring the stew to a boil then reduce heat to low and cover.
  10. Cook on low for two hours. When the beef is tender, add in your diced yuca and cook for an additional thirty minutes, until the yuca root is fork tender.

Serve piping hot as-is with crusty baguette, rye bread, or over a bed of buttery egg noodles.

What if My Short Rib Stew is Too Runny?

If your sauce is not thick enough, you can thicken it with a cornstarch slurry or beurre manié. Beurre manié is preferable, since it maintains the velvety consistency of the sauce. Start with a tablespoon of softened butter and a tablespoon of all purpose flour. Mash them together and add them to the stew. Bring to a boil to allow the sauce to thicken. Repeat the process until you have your desired consistency.  

More Great Brazilian Recipes to Try:

Flank Steak with Chimichurri Sauce

Posted on by John Reynolds

medium rare flank steak with chimichurri

In Brazil, churrasco and the churrascaria have a long and cherished tradition. Churrasco broadly translates to “barbecue,” and its origins in Southern Brazil can be traced back to the indigenous population. In its early iteration, cuts of meat would be roasted outdoors on a green wood grill over a stone fire. Today, gauchos trained in the art of rodizio roast the meat on skewers in a churrascaria, or steakhouse. They move about the churrascaria, slicing off tasty morsels directly from the roasting spits onto customers’ plates. Today, we’re sampling a classic combo: flank steak with chimichurri sauce.

Chimichurri is also a South American staple. A tangy, garlicky sauce with a deep, herbaceous flavor, it can be used as a condiment or marinade. It is traditionally attributed to Argentinian and Uruguayan cuisine, but Brazilians (and the rest of the world, for that matter) also enjoy it with their meat dishes. In Argentina, the recipe calls for garlic, olive oil, parsley, red wine vinegar, oregano, salt, and red pepper.

A Fan-Inspired Recipe for Flank Steak with Chimichurri

Traditional chimichurri recipes use parsley as the primary herb ingredient, which is what earns it the nickname “Argentinian Pesto.” However, we find the addition of cilantro gives it an even greater depth of flavor that perfectly complements any meat dish, especially flank steak. Just ask Cheryl at 40aprons, who very kindly calls our version the “Holy Grail” of chimichurri recipes.

This authentic Brazilian flank steak with chimichurri sauce is the perfect summer BBQ dish. It is simple, flavorful, and eye-catching. Enjoy it with a side of garlic mashed potatoes, fried bananas, or a light and crunchy cucumber salad. If you’re looking for an exact match of this recipe, you may order the exact meat we use here at Texas de Brazil to be delivered to your door.

Substitutes for Flank Steak?

Flank steak is often used interchangeably with skirt steak, although the two are not the same. They do share a thin, chewy texture; and both lend themselves to high heat cooking and a good marinade. Other names for flank steak include “plank steak” and “jiffy steak.”

Any lean, boneless, thin cut of steak will do for this recipe, especially a nice flap steak.

Authentic Brazilian Flank Steak with Chimichurri Recipe

Equipment

Food processor or blender

Ingredients

For the Chimichurri sauce:

1 cup extra virgin olive oil
¼ cup lemon juice or red wine vinegar
2 TBSP garlic
½ cup fresh parsley
¼ cup fresh cilantro
1 TBSP dried oregano
1 TBSP red pepper flakes
Salt and pepper to taste (start with 1.5 tsp salt)

For the Steak:

1 ½ lbs flank steak
¼ cup extra virgin olive oil
2 TBSP soy sauce
1 TBSP minced garlic
2 tsp paprika
1/2 TBSP salt
3/4 tsp ground cumin
1 tsp dried oregano
2 TBSP brown sugar or honey

Instructions:

Step 1: Make the Marinade for your Flank Steak with Chimichurri

At Texas de Brazil, we often use only rock salt to season our beef. At home, however, it is difficult to attain the high temperatures that allow for this simplicity. Therefore, this particular recipe uses a marinade. Start by whisking together the listed marinade ingredients. Pour the mixture over the flank steak in a shallow dish or in a re-sealable bag. Marinate for at least 30 minutes and up to 3 hours.

Step 2: Make the Chimichurri Sauce

In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency.
Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.

NOTE: avoid using the “blend” setting on your food processor, as over-mixing will result in a paste-like consistency. We are looking for a sauce that can be drizzled. You can also use a blender for these steps, but again, avoid over blending.

Step 3: Cook Your Steak

Preheat your grill, grill pan, or nonstick frying pan to medium-high heat. Cook your steak to your desired level of doneness. We recommend medium-rare for this dish, which is 130-135 degrees Fahrenheit. Allow to rest for ten minutes, then slice in thin strips. Fan the strips on a serving platter and drizzle with chimichurri sauce.

Desfrute! (Enjoy.)

Visit Texas de Brazil

Texas de Brazil is an authentic Brazilian steakhouse that offers delicious meats carved tableside in the traditional churrascaria method. With over 50 locations, we look forward to serving you in true gaucho style. Visit our website to find a steakhouse near you or to explore our new meat delivery service-Brazilian recipes delivered right to your door.

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