4 typical recipes from southern Brazil

Cuisine is a cultural expression that represents the history, identity and values ​​of a region. In southern Brazil, gastronomy is a mixture of flavors and traditions from different peoples who colonized the region. German, Italian, Polish and Ukrainian immigrants significantly influenced southern cuisine, leaving a legacy of typical dishes that are still very much appreciated today.

In this context, see 4 typical recipes from the south of Brazil to appreciate a little of the wealth region’s cuisine, in addition to the famous gaucho barbecue.

barred

Ingredients

• 1 kg of lean beef (soft drumstick, duckling, rump, etc.)
• 2 chopped onions
• 3 minced garlic cloves
• 2 chopped tomatoes
• 1 chopped bell pepper
• 1 tea cup of cassava flour
• 2 tablespoons of oil
• Salt and chopped parsley to taste
• Water

Method of preparation

Cut the meat into pieces and season with salt. In a pressure cooker, heat the oil over medium heat and sauté the onion, garlic, tomato and bell pepper. Add meat and cover with water. Cover the pan and cook for about 3 hours over low heat. Then remove the meat from the pan, shred it and return for the broth. Add the cassava flour and stir well until it thickens. Serve hot with white rice and parsley.

banana cuca

Ingredients

• 3 tea cups of wheat flour
• 1 1/2 tea cup of sugar
• 1/2 tea cup of oil
• 1 tea cup of milk
• 3 eggs
• 1 tablespoon powdered yeast
• 4 sliced ​​ripe bananas
• Cinnamon powder to taste
• Butter for greasing
• Wheat flour for flouring

Method of preparation

In a bowl, mix the wheat flour and sugar. Add the oil, milk and eggs and mix well. Add the yeast and mix again. In a greased shape with butter and infarcted with wheat flour, pour half the dough. cover with sliced ​​bananas and sprinkle cinnamon powder. Pour out the rest of the dough and sprinkle some more cinnamon powder. Take to preheated oven at 180°C for about 40 minutes or until golden. Serve hot or cold.

Pork’s knee

Ingredients

• 1 smoked pork knuckle
• 2 chopped onions
• 4 minced garlic cloves
• 2 bay leaves
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
• 1/2 cup red wine vinegar
• 1/2 tea cup of oil
• Salt and ground black pepper to taste
• Water

Method of preparation

Place the pork knuckle in a large pot, cover with water and bring to a boil over medium heat for 30 minutes. Remove the knee from the water and set aside. In another pan, heat oil over medium heat and saute onion and garlic until soft. Add bay leaves, sweet paprika and cumin and mix well. Add the vinegar and let it reduce for a few minutes. add Pork’s knee in the pan and season with salt and pepper to taste.

Cover the pan with a lid and cook over low heat for about 1 hour and 30 minutes, stirring occasionally and adding water if necessary. Remove the knee from the pan and place on a baking sheet. Take to preheated oven at 200°C for about 20 minutes, or until golden and crispy on top. Serve hot, accompanied by rice, beans and salad.

Carter rice

Ingredients:

• 2 tea cups of rice
• 500 g desalted and shredded beef jerky
• 1 chopped onion
• 2 minced garlic cloves
• 1 chopped red pepper
• 2 chopped tomatoes
• 2 tablespoons of oil
• Salt, ground black pepper and chopped parsley to taste
• Water

Method of preparation

In a pan, place the rice, cover with water, season with salt and cook over low heat until it becomes soft. In another pan, heat the oil and sauté the onion, garlic and bell pepper until soft. Add the dried meat and sauté for a few minutes. Add chopped tomatoes and cook until they fall apart. Mix the cooked rice with the braised beef jerky and stir well. Season with salt and pepper to taste. Let it cook for a few more minutes, stirring constantly. Serve hot, sprinkled with chopped parsley.