Brazilli-Con-Carne (Brazilian Soul Stew)

A hearty rustic take on the evergreen Brazil Soul Stew, which combines the choicest prime cuts of tender guitar, seasonal meloncholia and a sprinkle of earthy tones. A great combination to serve for a casual get together with friends.

Ingredients

410g of Pablo Hernandes
1 large El Chicles
a grating of Impactus
2 Jorge Ben’s (finely chopped)
225g of Prime Fresh Hyldon
½ a stick of Conjunto Vanguarda
a handful of smoked Karma
3 fl oz of Gal Costa
a pinch of freshly ground Bertrami e Cunjunto Azimute
and Terry Winter as required

Garnish

a roughly hand ripped bunch of Lee Jackson
a sprinkle of Marcos Valle mixed with a dob of Sam Beoble
small knob of Simone or if you prefer Tom e Dito
and a handful of Cuica Oats

Method

Put a drizzle of Sao Paolo Cuica Oil in a large pot, add the Pablo Hernandes, Impactus and both of the Jorge Ben’s , simmer until golden brown and then add a handful of the smoked Karma and half of the Gal Costa (save the other half to add to the garnish). Finally stir in the pinch of freshly ground Bertrami e Cunjunto Azimute to add that cosmic twist.

Then soak the Hyldon in a pint of El Chicles until soft which produces a wonderful earthy tone, stir in the Terry Winter and leave to settle for 10 mins.

When the Hyldon has fully desolved add the mixture to the large pot and sprinkle in the Conjunto Vanguarda and bring to a boil, then add the cinematic Minha Voz Vira Do Sol America for a grand finale to the wonderful folksy Brazilli-Con-Carne.

Dish up on to a large 12” platter and sprinkle as much Lee Jackson, Marcos Valle and Sam Beoble as required and tickle the small knob of Simone on to the platter and add a flourish of Tom e Dito to taste.

Then pour a glass of Cachaça, put your feet up and relax safe in the knowledge that you have had your first taste of authentic Brazilli-Con-Carne

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