Por
Master Receita Solta
"Originating from the southern troops, this arroz carreteiro gathers grains cooked in broth with desalted dried meat, sautéed onion, garlic, and green bell pepper. Finished with green onions, it is a full-bodied and substantial one-pot dish."
- The prior desalting and shredding of the dried meat ensure balanced salt content and tender texture in the dish. - Frying the carne-seca in the onion and garlic sauté releases aromatic fat that coats the rice grains. - Cooking with beef broth over low heat for 20 minutes integrates the seasonings in a moist preparation.
In a large pot, heat a drizzle of oil and sauté the onion until transparent.
Add the garlic and bell pepper, sautéing for 2 more minutes.
Incorporate the shredded dried beef and mix well, cooking for 5 minutes.
Add the rice and stir so that the grains are coated in the mixture.
Add the beef broth and let it boil.
Reduce heat, cover the pan, and cook for 20 minutes or until the rice is soft.
Turn off the heat and add the parsley and scallions, mixing gently.
Let rest for 5 minutes before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Arroz Carreteiro: Traditional Flavor of the Gaúcho Route com perfeição.
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- Carreteiro with fried egg: serve each dish crowned with a fried egg with a runny yolk, golden in butter from the carter's jug. - Touch of peeled tomato: add two chopped tomatoes to the sauté for a redder and moister carreteiro. - With coalho cheese: sprinkle cubes of grilled queijo coalho in the final minutes of resting in the pan.
- Traditional carne-seca can be replaced by leftover shredded barbecue meat, charque, or shredded ribs. - The white long-grain rice can be replaced by parboiled rice or cateto rice while keeping the broth. - The green bell pepper can be replaced with sweet red bell pepper or two bay leaves in the sauté.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining the moisture of the grains, place in a pan over low heat with two tablespoons of boiling water and cover for about 4 minutes.
Can be frozen in individual portions in proper plastic containers for up to 2 months. Defrost directly in the microwave for 3 minutes or in a hot skillet with a drop of olive oil, stirring gently with a fork.
Combines with buttered cooked cassava, cabbage salad with tomato, traditional vinaigrette, and crispy egg farofa. To drink, pair with Uruguayan Tannat red wine, dark craft beer, or iced mate with lemon.
Cut into medium cubes and boil in a pot with plenty of water for 15 minutes; change the water and repeat the boiling before cooking.
Rice fried in the meat fat before the broth seals the grains, keeping the texture fluffy yet moist and enveloping.
Homemade stock made with vegetables and trimmings is healthier; if using commercial cubes, pay attention to the salt already present in the meat.
Charque has a more intense salting and dehydration process; both work, as long as they are properly desalted beforehand.
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