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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. 

 

Bobo de Camarao (Brazilian Shrimp Chowder)

Posted on by John Reynolds

bobo de camarao (shrimp cowder) served over white rice.

In Brazil, bobo de camarao is a kind of shrimp stew. We are leaning more towards a shrimp chowder with our recipe, since we will be blending most of the ingredients for a smoother consistency. If you’re looking for a light yet satisfying weeknight meal or luncheon staple, this is the perfect recipe to add to your arsenal. Let’s take a look at some of the history behind the unique flavors of bobo de camarao, as well as some tips and tricks for attaining the perfect shrimp chowder. 

Bobo de Camarao Ingredients

Brazilian shrimp chowder has its origins in Bahia, a state in the northeastern part of the country that is famous for its blue costs and bustling nightlife. It is also well known for its cuisine, which reflects the area’s rich West African Heritage. (“Bobo de camarao” translates from the Portuguese to “stew of shrimp.”)

Much of Bahia’s cuisine has shared foundations that are derived from African recipes. Natural thickening agents like manioc, okra, and banana starch are still used to bulk up stews like bobo de camarao, while ingredients like coconut milk and dende (red palm oil) add a creaminess and depth of flavor. Chili peppers are also a star ingredient in much of Bahian cooking, tempered by the sweetness of the coconut milk and the tang of tomatoes. 

Of course, as a coastal region, Bahia is also a hub for seafood. Shrimp is a favorite, and it features heavily in many recipes, from stews to street food (related: see our article about the Baianas de Acaraje). 

Cooking with Yuca

Yuca is also known as “manioc,” and it is a staple of Brazilian cuisine. It has similar thickening properties to cornstarch and can easily be substituted for potatoes in many recipes. Today, we are relying on it mainly for its thickening abilities, but also for its unique, nutty flavor. 

Yuca requires a little preparation in order to remain tender and palatable. You will need a vegetable peeler to remove the skin. You will also need to remove the fibrous core in the center. You can just cut around this in the same way you would a mango. 

In some recipes, bobo de camarao will have you cook and mash the yuca separately from the rest of the ingredients. This is not necessary if you shred the yuca beforehand and add it directly to the pot. You will be doing the same with the ginger root. 

Dende Oil Substitutes for Bobo de Camarao

Dende is a crucial ingredient in this shrimp chowder, since it imparts both a unique flavor and gorgeous color. That being said, it may not be readily available in many US grocery stores. If you can’t find dende, which is red, you can substitute regular palm oil, olive oil, avocado oil, or fractionated coconut oil. 

Bobo de Camarao Recipe

Ingredients:

½ large yellow onion, chopped
1 tablespoon dende oil
3 cloves garlic, minced
2 ⅓ cups fresh yuca, core removed, chopped, and shredded*
1 tbsp fresh ginger, grated
2 lbs large shrimp, peeled and deveined
1 can stewed tomatoes or 2 large fresh tomatoes, diced
½ cup red bell pepper, diced
½ cup orange bell pepper, diced
1 jalapeno, diced fine (leave out ribs and seeds if you don’t want it too spicy)
1 can of coconut milk, unsweetened (14 oz)
2 cups water
Juice of one large lime
¼ cup cilantro, chopped

Directions:

  1. Heat a large stock pot or dutch oven over medium heat. Drizzle in the tablespoon of dende oil. 
  2. Saute your chopped onions for three minutes, until softened and translucent. Then add in your minced garlic and cook for one more minute. 
  3. Add in bell peppers and jalapeno pepper. If using fresh tomatoes, add these in now as well.
  4. Add in the shredded fresh ginger, shredded yuca, and chopped cilantro. Pour the coconut milk over the ingredients, along with two cups of water. Stir to combine everything evenly.
  5. Cover the pot and simmer on low heat until the yuca is tender and cooked through (25-30 minutes).
  6. Check the mixture for consistency. If it is too thick or you notice any yuca sticking to the bottom of the pot, add more water to loosen it.
  7. Once the yuca is cooked through, add almost all of it to the belly of a blender. Leave around 2 cups for texture. Blend the rest until smooth, and then add it back to the pot.
  8. Now add in your shrimps and cook until pink and tender. Large shrimp will need to simmer for around 10 to 15 minutes. Check frequently to avoid chewy or tough shrimp!
  9. Garnish with fresh scallions or more cilantro. Enjoy piping hot with crusty bread, Brazilian cheese bread, or over white rice. 

More great Brazilian Recipes to Try:

Savory Pumpkin Stew (Quibebe)

Posted on by John Reynolds

Brazilian savory pumpkin stew served over white rice

Pumpkins are a staple of Brazilian cuisine. Known collectively as “aboboras,” the term can apply to many varieties of winter squash, including acorn squash and Japanese squash. While Brazilians are famous for their sweet tooth, they tend to favor savory pumpkin dishes over sugary ones. Quibebe is one example: a flavorful stew made from butternut squash that incorporates garlic, onion, spices, and coconut milk for a creamy and satisfying dish. 

Quibebe Origins

The word “quibebe” most likely comes from the Guarani word, “kiveve.” (The Guarani comprise three indigenous tribes of Brazil). It translates to “reddish,” which is a nod to the dish’s vibrant color. The original recipe was a simple, sweet gruel cooked in clay pots. In places like Paraguay, the dish continues to be more of a sweet snack or dessert: steamed pumpkin is pureed and mixed with cornmeal, sugar, and cheese. 

In Brazil, however, quibebe is a savory pumpkin dish that omits the cheese and cornmeal and incorporates warming spices, like ginger and chili. The pumpkin is also cubed rather than pureed to give it a more satisfying texture. Coconut milk gives the dish a creamy consistency and a boost of added sweetness. The overall taste and texture is not dissimilar from a Thai curry. Served over fluffy white rice, it is a surprisingly rich dish that is also ridiculously easy to make. 

Savory Pumpkin Stew Variations

Quibebe is highly customizable, so feel free to add whatever ingredients you like. If you want to maintain a vegetarian dish, try adding in garbanzo beans, fresh jalapeno slices, red bell pepper, and diced potatoes for even more flavor and texture. If you don’t mind a little meat, shredded chicken in savory pumpkin stew is delicious, as is zesty Brazilian sausage. 

Pumpkin Stew vs Soup

Quibebe pumpkin stew has a hearty, irregular texture. You can always blend it out with an immersion blender if you prefer a soup, but then we are no longer talking about authentic quibebe. 

Do You Have to Use Butternut Squash for Quibebe?

No. Any winter squash will work in this savory pumpkin dish. Ideally, though, you want one with a higher sugar content and bright orange, starchy flesh to stay true to the traditional recipe. Spaghetti squash may not be the best option, for example, since it is yellower in color and has a stringy texture when cooked. 

Boiled vs Roasted Squash

Traditional quibebe involves stewing the pumpkin or boiling it. You can use roasted squash as well, but it will alter the texture and cooking time. If you do use pre-cooked or roasted squash, reduce the time you stew the mixture to just until it is heated through (5-10 minutes).

You can also buy frozen, pre-cubed butternut squash if you do not have access to fresh pumpkins. It tastes just as good and saves you the step of peeling and chopping yourself. 

Savory Brazilian Pumpkin Stew Recipe (Quibebe)

Ingredients:

2 cups butternut squash, chopped into 1 inch cubes
½ yellow onion, diced
1 clove garlic, minced
2 tsp lime juice (1 lime should do)
2 tsp salt
Freshly ground black pepper
Extra virgin olive oil
14 oz unsweetened coconut milk
1 tablespoon white sugar
1 tsp ground ginger
1 tablespoon chili paste (less if you don’t like spicy)
Chopped fresh parsley or coriander for garnish

Directions:

  1. Heat a large skillet over medium heat. Add in a drizzle of olive oil, and cook the onions until they have softened (1-2 minutes).
  2. Stir in the garlic and cook for 30 seconds or so (don’t let it burn!).
  3. Add in the cubed butternut squash and your sugar and seasonings (ginger, salt, chili paste, and a few twists of freshly ground black pepper). 
  4. Stir in the lime juice and pour in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium low.
  5. Stew your savory pumpkin stew over medium low heat until the squash is fork tender (around 20 minutes). 
  6. Serve over fluffy white rice or with a slice of crusty french bread for dipping. Garnish with chopped parsley or coriander. Enjoy!

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:

Brazilian Stroganoff (Estrogonofe de Carne)

Posted on by John Reynolds

brazilian strogonoff with rice and potato sticks

Beef stroganoff is a hearty and filling dish we often associate with Eastern Europe, especially Russia. Browned beef is stewed in a mustard sauce and served with sour cream and egg noodles for a quintessential wintertime dish. A version of beef stroganoff, or estrogonofe de carne, is quite popular in Brazil. This is not surprising, considering over 2 million Brazilians claim Russian heritage! Brazilian stroganoff is quite similar to the traditional Russian version, but with a few twists to suit local tastes.

History of Stroganoff 

The first recipe for beef stroganoff (stroganov in Russian) can be found in the cookbook, A Gift to Young Wives. Written by Elena Molokhovhets, the tome was published in 1871 and was wildly popular among housewives.  The first edition contained a recipe for “Beef a la Stroganov, with mustard.”

“Stroganov” was derived from one of Russia’s most successful merchant families of the same name. They established themselves as early as the 16th century and developed lucrative connections to virtually every facet of Russian business, from banking to politics. They might be likened to the prominent Medici family of Italy. 

The reason for naming the dish after the Stroganovs is not immediately clear. However, we might hypothesize that Ms. Molokhovets hoped to convey the richness of the dish by naming it after the wealthiest family in the country. 

Brazilian Beef Stroganoff vs Russian Stroganoff

The original recipe for Beef a la Stroganov was made with beef and a basic roux sauce with broth, mustard, and sour cream. Many variations incorporate mushrooms, garlic, and onion, but these additions are generally attributed to French chefs who obtained the recipe while traveling in St. Petersburg. 

Brazilian beef stroganoff is similar, but it replaces the mustard with tomato paste, ketchup, and worcestershire sauce. The tomato paste gives the dish a signature light orange hue. Brazilian stroganoff also uses heavy cream in place of sour cream and includes onions, garlic, and mushrooms.

The traditional accompaniment to Russian stroganoff is a side of crispy potato sticks (a favorite topping in Brazil as well). Brazilians serve their stroganoff in the same manner, or with a side of fluffy white rice (or both!). 

Variations of Brazilian Stroganoff Stew

The protein you use can be changed depending on personal preference or dietary requirements. If you are vegetarian, you can omit the meat entirely and add more mushrooms, carrots, potatoes, and other vegetables for a hearty veggie stew. Brazilians like to sub in chicken or prawns as well. 

Brazilian Estrogonofe Without Heavy Cream

Generally speaking, stroganoff is a dish that is meant to “stick to your ribs.” However, if you want to reduce the fat and calorie content of this dish, you can omit the heavy cream and make a traditional roux instead. For every four cups of liquid, use 4 oz of roux. 

To make a simple roux, use a 2:1 ratio of melted flour to melted fat or oil. For example, melt 2 oz of butter and mix in 4 oz of flour. Let it cook for at least 30 seconds, then whisk in your liquid. 

Brazilian Beef Stroganoff Recipe (Estroganofe de Carne)

Ingredients:

2 tbsp extra virgin olive oil or unsalted butter
2 lbs lean, high grade beef, such as tenderloin or ribeye (cut into 1 inch cubes)
1 yellow onion, finely chopped
4 cloves of garlic, minced
1.5 cups sliced white mushrooms
⅔ cup tomato paste
½ cup water
2 tbsp ketchup
2.5 tbsp Worcestershire sauce
2.5 cups heavy cream
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Let your cubed beef come to room temperature while you preheat a skillet over medium high heat. 
  2. Melt the butter or drizzle oil into the preheated pan. 
  3. Sear the beef on each side until a nice crust forms (just a few seconds each side).
  4. Remove the beef and set aside. Lower the heat in the pan to medium-low.
  5. Add in the onions and sauté until softened. 
  6. Add in the white mushrooms and cook until they are softened with golden edges.
  7. Now add in the garlic and cook for about thirty seconds until fragrant.
  8. Return the beef to the pan, along with the salt, pepper, tomato paste, Worcestershire sauce, ketchup, and ½ cup of water. 
  9. When the mixture is evenly incorporated, add in the heavy cream and simmer until piping hot. 

Serve over a bed of fresh white rice and top with batata palha. Enjoy!

More Great Recipes to Try:

Slow Cooker Moqueca (Brazilian Fish Stew)

Posted on by John Reynolds

brightly colored Brazilian moqueca in black clay bowl

Seafood stew is another national favorite in Brazil. It is a surprisingly simple dish that happens to be keto-friendly and gluten free. It comes together in as little as 30 minutes, but we will be slow-cooking our stew over several hours to let the flavors really meld and blossom. 

Like many dishes in Brazil, moqueca has many variations from region to region. A version in Espirito Santo is known as moqueca capixaba. It may include crab meat, prawns, lobster, or white fish, like bass or tilapia. 

The Espirito Santo stew is unique for its reddish tint, created by adding tomato broth and annatto seeds (also known as achiote and urucrum). It is also served in a traditional pan made from black clay and glazed with mangrove sap. The finished stew may be accompanied by plantains, rice, and other dishes served in similar pans. 

In Bahia, the stew incorporates coconut milk and dende (palm oil), ingredients found in many other recipes of the region. It is usually finished with fresh cilantro and served with rice and farofa. 

Our recipe blends the two versions using coconut milk, palm oil, and achiote powder. 

Common Questions When Making Moqueca

Do I have to use sea bass in fish stew?

No, you can use any white fish you like. Other great options are cat fish, tilapia, haddock, and cod. 

Can I use shellfish in this moqueca recipe?

Yes, you can certainly use shellfish, like shrimp, lump crab, or lobster. Just add them at a later stage in the cooking process (about thirty minutes before the stew is done). Avoid using bivalves like oysters or clams, however, as these tend to become tough in the slow cooker.

Doesn’t the fish overcook in the slow cooker?

The slow cooker is actually an ideal environment in which to cook fish. The consistent temperature and relatively low heat result in tender and moist bites of fish that are anything but rubbery. 

What if I don’t have red palm oil?

Like coconut milk, red palm oil is completely optional in this recipe. You can also substitute it with extra virgin olive oil, if you like. 

Do I need to marinate the fish for moqueca?

Another great reason to use a slow cooker for moqueca is that you do not need to marinate the fish beforehand. It will have plenty of time to absorb all those delicious flavors. 

Do I have to saute the vegetables first for slow cooker stew?

No, this is optional. Feel free to just put all the ingredients directly into the slow cooker.

Can I freeze moqueca for later?

Absolutely! Frozen moqueca will keep for up to three months. 

Slow Cooker Fish Stew Recipe (Moqueca)

Ingredients:

16 oz sea bass filets (4-5 filets)
3.5 cups fish stock
¼ cup diced carrots
1 can of diced stewed tomatoes
1 small yellow onion, diced
3 cloves garlic, minced
1 can coconut milk
1 tbsp red palm oil or olive oil
¼ cup diced green chiles
1 cup diced red bell pepper (about 2 large peppers)
2 oz lime juice (2-3 limes)
1 tsp ground cumin
1 tsp annato powder (achiote)
Fresh cilantro for garnish

Directions:

  1. Preheat a saute pan over medium heat. Add in your palm or olive oil and saute diced carrots, bell pepper, onion until softened (about 2 minutes). Add in the garlic and cook until just fragrant (30 seconds or so). 
  2. Put the cooked vegetables in the bowl of a 6 quart slow cooker. Put the fish filets on top of the vegetables and pour in fish stock, canned tomatoes, green chiles, and coconut milk. 
  3. Stir in ground cumin, annato powder, and lime juice. 
  4. Cook over low heat for 6 hours, or on high for 3. 
  5. When ready to serve, ladle into bowls and garnish with plenty of fresh cilantro, a drizzle of red palm oil, and a squeeze of fresh lime juice. Enjoy!

Try Texas de Brazil’s Fish Stew

What’s even easier than this slow cooker recipe for moqueca? Having our fabulous chefs prepare it for you in one of our restaurants! Moqueca is one of several incredible side dishes we offer at our churrascarias, along with fried bananas, black beans with feijoada, lobster bisque, and more. Stop by one of our 50+ locations to enjoy authentic Brazilian cuisine in a delightful atmosphere.

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