With the Brazil Olympics quickly approaching, I decided to show you a few of my favourite Brazilian recipes. I absolutely love Brazilian food. Perhaps that’s one of the reasons why I fell for Indian food so quickly after I moved to the UK. So many of the ingredients used are the same in both cuisines.
This makes sense as a lot of the ingredients in Indian cuisine were introduced to the subcontinent from the New World via the Portuguese and British. This Brazilian picadillo could so easily be an Indian keema curry by simply adding and omitting a few ingredients.
In India, they don’t really use the word ‘curry’ to refer to their saucy dishes. For that matter, neither do they call saucy dishes in Brazil a curry. So I’ve decided to be a bit rebellious and call this a Brazilian Picadillo curry. Why not?
Beef is what’s big in Brazil and that is what I’ve used here. Next time you are thinking about making a keema, spaghetti Bolognese and chilli con carne, why not try this recipe instead? If you like the former, you’ll love this.
Note: I doubled my recipe to serve a large group which shows in the photographs.
International & UK Orders
- 3 tablespoons rapeseed oil
- 1 cinnamon stick
- 5 cloves – smashed
- 3 bay leaves
- 10 black peppercorns
- 3 medium onions – finely chopped
- 2 capsicums (bell peppers) – finely chopped
- 2 celery sticks – thinly sliced
- 10 cloves garlic – finely chopped
- 1.5kg (3 lb) lean beef mince
- 200g black olives – finely chopped
- 140g capers, rinsed and drained
- 75ml white wine vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red chilli powder
- 1 teaspoon cumin
- 1 large handful raisons – finely chopped
- 3 (400g) tins chopped tomatoes
- Heat the oil in a large pot and throw in the cinnamon stick, bay leaves, peppercorns and smashed cloves. Let the spices sizzle for about a minute in the hot oil and then add the chopped onions, capsicums and celery. Fry for about fifteen minutes until the vegetables are soft. Add the garlic and fry for a further minute. Remove the vegetables from the pot and set aside.
- Add the minced beef to the pot with a little oil if needed and brown the meat.
- Once cooked through, pour the fried vegetables over the meat and add the raisons, chopped olives, capers, ground pepper, chilli powder, cumin and white wine vinegar..
- Pour in the chopped tomatoes and simmer for about 20 minutes or longer. I simmered mine for about two hours, adding a little water from time to time to let the flavours develop.
Note: This is part of a Brazilian food series I am writing for Aldi UK. All of the ingredients except for the capers – which can be left out – were purchased at Aldi.