Carne De Panela (Brazilian Pot Roast) - Carrie Cozinha Blog at Allrecipes.com - 318910

Carrie Cozinha

Blog Archives

Blog Extras

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.

Ingredients

  • 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

Directions

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.
browned chuck
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

or

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).
 
Comments
Pandypie 
Jan. 4, 2014 3:14 am
This recipe looks great, will definitely try this one :-)
 
 
 
Click to Change your Profile Picture
Carrie Cozinha

Living In
San Diego, California, USA

Member Since
Dec. 2013

Cooking Level
Expert

Cooking Interests
Healthy

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Winningest Football Party Ever
Winningest Football Party Ever

Big, bold food is always the best play. Get the top recipes now.

 Super Bowl Appetizers
Super Bowl Appetizers

How much jalapeno and bacon will it take to fuel YOUR fans?

Allrecipes Magazine
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I have to say the combination of things I have learned through my mother, grandmother, and mother in law has really shaped my cooking.
My favorite things to cook
Whatever I have stocked and can find in my fridge/freezer/pantry.
My favorite family cooking traditions
Anything really time consuming and labor intensive. It makes me feel like Martha when its over and I can pretend it was easily accomplished.
My cooking triumphs
I am still waiting... Cooking is something that is near possible to perfect.
My cooking tragedies
Its all about simplicity and sometimes I want to over complicate things.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States