Carne de Panela (Brazilian Pot Roast)
Jan. 2, 2014 2:51 pm
Updated: Jan. 4, 2014 3:14 am
Hybrid between Pot Roast and Stew. I learned this recipe from my gorgeous mother in law. It is a very rich and flavorful stew with few ingredients. The trick is to brown and brown and brown the meat.
- 1 Tablespoon Vegetable Oil
- 2 pounds Chuck Roast, cut into 2x2 inch chunks
- 1 teaspoon Salt
- 1 Tablespoon Black Pepper
- 2 Medium Onions, Chopped
- 3 cloves Garlic, rough chopped
- 5 Bay Leaves
- 3 cups Water, More Or Less
- 2 Idaho/russet Potatoes Cut Into 8 Pieces
1. Heat oil in wide pan or skillet with high sides and lid over medium heat
2. Season meat with salt and pepper. Don't over salt, the intense browning of the meat makes it pretty salty
3. Brown meat on all sides until deeply dark brown about 10-15 minutes per side. Brown more than you think you need too…. you should feel scared that you are burning it.
4. Add onion and saute for about 5-10 minutes. The onion will pick up the browned bits on the bottom and maybe start to get pretty brown itself
(if you are afraid the onion is burning proceed to 6 and 7)
5. Toss in garlic and bay leaf
6. Pour in about 1/2 cup to 1 cup of water so that there is 1/4 inch of liquid surrounding the meat.
7. Turn burner to medium low. Cook until liquid had evaporated and meat is starting to brown again. About 20-30 minutes
8. Add 1/2 to 1 cup of water again so that there is 1/4 inch of liquid.
9. Put lid on and let cook until liquid had evaporated. About 30-45 minutes
10. Add more water.
11. You can put meat and liquid into slow cooker along with potatoes (remove bay leafs)at this point and keep warm to serve later
11. Continue cooking until meat is tender…. about 2-3 hours
12. Add potatoes when you think meat is tender enough and cook additional 10-15 minutes.
Skim off fat if you like.
Amazing served over rice because the rice really absorbs the juices. Remove bay leaves before putting leftovers in fridge(although i doubt there will be any).