If you’re a meat lover looking to expand your culinary horizons, look no further than Brazilian meat recipes. Bursting with bold flavors and unique cooking techniques, these recipes offer a tantalizing experience for your taste buds. From juicy picanha steaks to succulent churrasco skewers, Brazilian cuisine celebrates the rich and diverse range of meats available. Get ready to explore the vibrant world of Brazilian meat recipes and bring the sizzling flavors of South America to your next dining adventure.
Classic Brazilian Meat Dishes
Feijoada: Brazil’s National Dish
Feijoada is a beloved dish and often referred to as the national dish of Brazil. This hearty and flavorful stew is made with black beans and a variety of cuts of meat, such as pork ribs, bacon, and sausage. It is traditionally served with rice, collard greens, farofa (toasted cassava flour), and orange slices. Feijoada is a dish that brings people together, as it is often enjoyed with family and friends on special occasions and gatherings.
Churrasco: The Brazilian Barbecue
Churrasco is a quintessential Brazilian barbecue experience that meat lovers cannot miss. It involves grilling various cuts of meat on a skewer over an open flame, typically using charcoal or wood. The meats are often seasoned with a simple blend of salt and sometimes herbs or garlic. Popular cuts of meat for churrasco include picanha (prime cut), fraldinha (skirt steak), maminha (tri-tip), and costela (beef ribs). The result is juicy and tender meats bursting with smoky flavors. It is common to enjoy churrasco with a variety of side dishes, such as farofa, couve à mineira (sauteed collard greens), and arroz brasileiro (Brazilian rice).
Coxinha: Crispy Chicken Croquettes
Coxinha is a popular Brazilian snack that is loved by people of all ages. These crispy and savory croquettes are made with shredded chicken, which is traditionally seasoned with onion, garlic, and various herbs. The chicken is then wrapped in a dough made of wheat flour, butter, and chicken broth, shaped into a teardrop or drumstick shape, and deep-fried until golden brown. Coxinha is often enjoyed as a snack or appetizer and is commonly served at parties, street food stalls, and even as a part of a traditional Brazilian lunch.
Carne de Sol: Sun-Dried Beef
Carne de Sol is a traditional Brazilian meat preparation that involves curing and sun-drying beef to preserve it and intensify its flavor. It is commonly made with cuts of beef such as sirloin or rump, which are thinly sliced and then rubbed with a mixture of salt and spices before being hung in the sun to dry for several days. The resulting meat is rich, flavorful, and has a slightly chewy texture. Carne de Sol can be used in a variety of dishes, from being grilled to being incorporated into stews, sandwiches, or even served as a standalone dish with traditional accompaniments.
Traditional Brazilian Cuts of Meat
Picanha: The Prime Cut
Picanha, also known as the rump cap, is one of the most iconic cuts of meat in Brazilian cuisine. It is highly regarded for its tender texture and rich flavor. This cut comes from the top of the rump, and it is often seasoned with just salt before being grilled to perfection. Picanha is typically served sliced thinly and enjoyed with a side of farofa, chimichurri sauce, and other traditional Brazilian accompaniments.
Fraldinha: Tasty Skirt Steak
Fraldinha, also known as flank steak, is a flavorful cut of meat that is popular in Brazilian cuisine. It is known for its robust taste and tender texture when cooked properly. Fraldinha is often marinated to enhance its flavor and then grilled or cooked over an open flame. It is traditionally served sliced thinly and can be enjoyed on its own or used as a filling for sandwiches or street food snacks, such as pão de queijo (cheesy bread rolls).
Maminha: Flavorful Tri-Tip
Maminha, also known as tri-tip, is a cut of beef that is highly regarded for its intense flavor and tenderness. It is a versatile cut that can be grilled, roasted, or even used in stews. Maminha is often marinated with a mixture of spices, garlic, and herbs to enhance its flavor before cooking. This cut is commonly enjoyed as part of a churrasco (Brazilian barbecue) or served as a standalone dish with traditional Brazilian sides and accompaniments.
Costela: Tender Beef Ribs
Costela, or beef ribs, is a favorite among meat lovers in Brazil. This cut of meat is known for its tenderness and rich flavor. It can be prepared in a variety of ways, such as marinating and grilling or slow-cooking until the meat is fall-off-the-bone tender. Costela is often enjoyed during festive occasions, such as holidays or family gatherings, and is commonly served with traditional Brazilian side dishes like farofa, couve à mineira, and arroz brasileiro.
Popular Brazilian Meat Marinades and Rubs
Chimichurri: A Vibrant Herb Sauce
Chimichurri is a vibrant and flavorful herb sauce that is a staple in Brazilian cuisine. It is made with a combination of fresh herbs, such as parsley, cilantro, and oregano, along with garlic, vinegar, olive oil, and red pepper flakes, which give it a slight kick. This sauce is typically used as a marinade for meats, such as steak or chicken, or as a topping to enhance the flavors of grilled meats.
Vinagrete: Zesty Tomato Vinaigrette
Vinagrete is a zesty tomato vinaigrette that adds a burst of flavor to Brazilian meat dishes. It is made with a combination of diced tomatoes, onions, bell peppers, vinegar, olive oil, and seasonings like salt and pepper. This refreshing condiment is commonly used as a topping for grilled meats, such as churrasco, or served as a side dish alongside feijoada or other traditional Brazilian dishes.
Tempero Baiano: Bahian Seasoning
Tempero Baiano is a popular Brazilian seasoning blend that originates from the state of Bahia. It is a versatile mix of herbs and spices that adds depth and complexity to meat dishes. The blend typically includes ingredients such as garlic, onion, salt, pepper, paprika, oregano, and bay leaves. This flavorful seasoning can be used as a dry rub or added to marinades for meats, giving them a distinct and aromatic taste.
Dry Rub: Simple and Flavorful
A dry rub is a simple yet effective way to add flavor to Brazilian meat dishes. It is made by combining a variety of spices and seasonings, such as salt, black pepper, paprika, garlic powder, and cayenne pepper. The mixture is then rubbed onto the surface of the meat before grilling or cooking. The dry rub creates a flavorful crust and enhances the natural flavors of the meat, resulting in a delicious and aromatic dish.
Brazilian Meat Stews and Soups
Vatapá: Rich Seafood Stew
Vatapá is a rich and flavorful seafood stew that is popular in the northeastern region of Brazil. It is made with a base of bread, shrimp, coconut milk, palm oil, ground peanuts, and spices such as ginger, garlic, and chili peppers. This stew has a creamy consistency and is often served with rice or acarajé, a traditional Brazilian street food made with black-eyed pea dough and filled with vatapá.
Canja de Galinha: Hearty Chicken Soup
Canja de Galinha is a hearty chicken soup that is commonly enjoyed in Brazil, especially during colder months or when someone is feeling under the weather. It is made with chicken broth, shredded chicken, rice, carrots, onions, and garlic. The soup is usually seasoned with herbs such as parsley and bay leaves, which add a fragrant aroma. Canja de Galinha is comforting and nutritious, making it a popular choice for a complete and satisfying meal.
Rabada: Oxtail Stew
Rabada, or oxtail stew, is a flavorful and rich dish that is enjoyed throughout Brazil. It is made with oxtail, which is simmered with onions, garlic, tomatoes, herbs, and spices until the meat is tender and falls off the bone. This stew is often served with rice, farofa, and sometimes accompanied by vegetables such as carrots or potatoes. Rabada is a true comfort food that warms the soul and brings people together.
Caldo Verde: Satisfying Sausage Soup
Caldo Verde is a satisfying sausage soup that originated in Portugal but has become a popular dish in Brazil as well. It is made with pureed potatoes, kale, onions, garlic, and Portuguese sausage, such as chouriço or linguica. The soup has a rich and creamy texture, with the kale providing a vibrant green color and a slightly bitter taste. Caldo Verde is often enjoyed as a comforting meal, especially during colder months or as an appetizer before the main course.
Brazilian Meat Snacks and Finger Foods
Escondidinho: Cassava Shepherd’s Pie
Escondidinho is a delicious and comforting Brazilian dish that is similar to a shepherd’s pie. It is made with layers of mashed cassava (also known as yuca) and seasoned meat, typically beef or chicken, along with onions, garlic, and spices. The dish is then baked until the cassava becomes golden and slightly crispy on top. Escondidinho is commonly enjoyed as a snack or appetizer, and it pairs well with a side salad or traditional Brazilian side dishes.
Pão de Queijo: Cheesy Bread Rolls
Pão de Queijo, or cheesy bread rolls, are a staple in Brazilian cuisine. These small, bite-sized rolls are made with cassava flour, cheese (typically queijo minas or parmesan), eggs, milk, and oil. The dough is mixed and shaped into small balls, then baked until they turn golden brown and have a crispy outer layer with a soft and cheesy center. Pão de Queijo is incredibly addictive and is often enjoyed as a snack, breakfast item, or as an accompaniment to meals.
Empadinha: Mini Savory Pies
Empadinhas are mini savory pies that are commonly found in Brazilian cuisine. They are made with a buttery and flaky pastry crust, which is then filled with a variety of savory fillings such as chicken, shrimp, cheese, hearts of palm, or ground meat. Empadinhas are typically baked until the crust is golden brown and the filling is cooked through. These bite-sized treats are perfect for parties, gatherings, or as a snack on the go.
Bolinho de Bacalhau: Codfish Fritters
Bolinho de Bacalhau, or codfish fritters, are a popular Brazilian snack that originated from Portuguese cuisine. They are made with salted codfish, which is soaked, shredded, and mixed with mashed potatoes, onions, garlic, parsley, and seasonings. The mixture is shaped into small fritters and deep-fried until golden and crispy. Bolinho de Bacalhau is often enjoyed as an appetizer or as a part of traditional Brazilian meals, such as feijoada.
Unique Brazilian Meat Preparations
Tucupi: Fermented Cassava Juice Sauce
Tucupi is a unique ingredient in Brazilian cuisine that is often used to prepare meat dishes in the Amazon region. It is a yellow liquid extracted from fermented cassava, which undergoes a specific process to remove its natural toxins. Tucupi adds a tangy and sour flavor to dishes and is commonly used in traditional Amazonian stews and sauces. It is often paired with dishes such as pato no tucupi (duck in tucupi sauce) or grilled meats to add a distinct and flavorful element.
Feijão Tropeiro: Cowboy Beans
Feijão Tropeiro is a savory and hearty dish that originated from the time of the Brazilian cowboys, known as tropeiros. It is made with beans, typically black or pinto, which are mixed with pork belly, sausage, bacon, collard greens, cassava flour, onions, and garlic. The ingredients are sautéed together until well combined and the flavors meld together. Feijão Tropeiro is a complete meal on its own and is often enjoyed with rice, farofa, and other traditional Brazilian sides.
Matambre: Stuffed Rolled Flank Steak
Matambre is a unique preparation of flank steak that is popular in Brazil and other South American countries. It involves butterflying and pounding a flank steak until it is thin and tender. The steak is then seasoned with a mixture of herbs, spices, garlic, and sometimes vegetables or cheese. After filling and rolling the meat, it is typically secured with kitchen twine and grilled or roasted until cooked through. Matambre is often served sliced and can be enjoyed hot or cold, making it a versatile and delicious dish.
Virado à Paulista: Black Bean Medley
Virado à Paulista is a traditional dish from the state of São Paulo in Brazil. It is a hearty and flavorful medley of black beans, rice, pork chops, sausage, bacon, collard greens, banana, and fried egg. The components of the dish are served separately on a plate and then mixed together while eating. Virado à Paulista is a complete meal that combines different textures and flavors, and it is a popular choice for lunch or dinner in São Paulo and surrounding areas.
Brazilian Meat Dishes from the Amazon
Tacacá: Tart Tapioca Soup
Tacacá is a unique soup from the Amazon region of Brazil that combines traditional indigenous ingredients. It is made with a flavorful broth of tucupi (fermented cassava juice), jambu (a leafy green vegetable with a numbing effect), dried shrimp, garlic, and other seasonings. Tacacá is served piping hot and is enjoyed primarily as a street food snack. Its tart and slightly spicy flavors make it a refreshing and memorable experience for those exploring the culinary delights of the Amazon.
Pato no Tucupi: Duck in Tucupi Sauce
Pato no Tucupi is a traditional dish from the Amazon region that showcases the unique combination of flavors found in the area. It consists of duck cooked in tucupi sauce, which is made from fermented cassava juice. The duck is typically marinated with herbs and spices, then slow-cooked until tender before being finished in the rich and tangy tucupi sauce. Pato no Tucupi is often served with rice and farofa and represents the vibrant and diverse culinary heritage of the Amazon.
Churrasco de Pirarucu: Grilled Arapaima
Churrasco de Pirarucu is a popular dish in the Amazon region, featuring the largest freshwater fish in the world, arapaima. The fish is marinated with herbs, spices, and lime juice, and then grilled to perfection. The result is a tender and flavorful fish with a slightly smoky taste. Churrasco de Pirarucu is often accompanied by traditional Amazonian sides like farofa and vinagrete.
Pirarucu de Casaca: Dried Fish Salad
Pirarucu de Casaca is a unique salad that highlights dried and shredded pirarucu fish. The fish is soaked, boiled, and then mixed with ingredients such as tomatoes, onions, cilantro, lime juice, and olive oil. The salad is typically served chilled and makes for a refreshing and nourishing dish, showcasing the flavors and ingredients of the Amazon.
Brazilian Meat Accompaniments and Sides
Farofa: Toasted Cassava Flour
Farofa is a traditional Brazilian side dish made from toasted cassava flour. It adds texture and flavor to many meals and is enjoyed all over the country. Farofa can be made with various ingredients, including bacon, onions, eggs, and spices. It is typically sprinkled over rice, feijoada, or other meat dishes, adding a delicious crunch and a touch of richness.
Couve à Mineira: Sauteed Collard Greens
Couve à Mineira is a classic Brazilian side dish that features sautéed collard greens. The greens are thinly sliced and quickly cooked in a pan with garlic, onions, and sometimes bacon or sausage. This simple yet flavorful side dish pairs well with a variety of Brazilian meat dishes and adds a touch of freshness and nutrition to the meal.
Arroz Brasileiro: Brazilian Rice
Arroz Brasileiro, or Brazilian rice, is a staple in Brazilian cuisine. It is typically prepared by sautéing the rice with onions, garlic, and sometimes vegetables before cooking it in broth. Arroz Brasileiro is a flavorful and versatile side dish that accompanies a wide range of meat dishes, providing a perfect balance to the flavors and textures on the plate.
Quibebe: Butternut Squash Puree
Quibebe is a traditional Brazilian dish made from butternut squash that is cooked until tender and then mashed or pureed. It is commonly seasoned with onions, garlic, herbs, and spices, and sometimes enriched with butter or cream. Quibebe is a smooth and creamy side dish that pairs well with grilled meats, stews, or even served as a standalone dish.
Specialty Brazilian Meat Desserts
Brigadeiro: Chocolate Truffle Delight
Brigadeiro is a beloved Brazilian dessert that is often enjoyed at parties, celebrations, or simply as a sweet treat. It is made with condensed milk, cocoa powder, butter, and chocolate sprinkles. The mixture is cooked over low heat until it thickens and forms a fudgy consistency. Brigadeiro is then rolled into small balls and coated in chocolate sprinkles. These bite-sized delights are rich, chocolatey, and truly irresistible.
Quindim: Rich Coconut Custard
Quindim is a traditional Brazilian dessert that features a rich and creamy coconut custard. It is made with egg yolks, sugar, coconut flakes, and sometimes a hint of vanilla or rum for added flavor. The custard is then baked until it sets and develops a golden crust on the outside. Quindim is a delightful combination of sweet, creamy, and tropical flavors, making it a must-try dessert for coconut lovers.
Pudim de Leite Condensado: Creamy Caramel Flan
Pudim de Leite Condensado, or creamy caramel flan, is a classic Brazilian dessert that is loved for its smooth and velvety texture. It is made with a mixture of condensed milk, evaporated milk, eggs, and a touch of vanilla. The mixture is then caramelized by cooking sugar until it melts and turns amber in color, creating a layer of rich caramel sauce on the bottom of the mold. The custard is then poured on top and baked until set. Pudim de Leite Condensado is commonly enjoyed chilled and is a true indulgence for those with a sweet tooth.
Bolo de Rolo: Rolled Guava Cake
Bolo de Rolo is a traditional Brazilian cake that originated in the state of Pernambuco. It is a delicate and flavorful cake made with thin layers of sponge cake and a filling of guava paste. The cake layers are rolled together, creating a spiral pattern that showcases both the cake and the guava filling. Bolo de Rolo is a labor of love, with each layer requiring precision and care, resulting in a visually stunning and delicious cake that is often enjoyed on special occasions or as a special treat.
Brazilian Meat Drinks and Cocktails
Caipirinha: National Cocktail of Brazil
Caipirinha is the national cocktail of Brazil and is known for its refreshing and tropical flavors. It is made with cachaca (a Brazilian sugarcane spirit), fresh lime, sugar, and ice. The ingredients are muddled together in a glass, creating a tangy and slightly sweet drink that is perfect for hot summer days or as a refreshing accompaniment to a Brazilian meat dish.
Batida de Coco: Creamy Coconut Cocktail
Batida de Coco is a creamy and tropical cocktail that is popular in Brazil. It is made with coconut milk or coconut cream, cachaca or vodka, and sweetened condensed milk. The ingredients are blended together with ice until smooth and creamy, creating a luscious and indulgent drink. Batida de Coco is perfect for those who enjoy the flavors of coconut and want to add a touch of creaminess to their Brazilian meat dining experience.
Quentão: Spiced Mulled Wine
Quentão is a traditional Brazilian hot drink that is commonly enjoyed during the winter months or at festive gatherings. It is made with red wine, spices such as cinnamon, cloves, and ginger, and sweetened with sugar or honey. The ingredients are simmered together, allowing the flavors to infuse and create a warm and comforting beverage. Quentão is often served in small cups or mugs, providing a cozy and aromatic companion to Brazilian meat dishes.
Mate Gelado: Refreshing Iced Mate Tea
Mate Gelado, or iced mate tea, is a popular and refreshing beverage in Brazil. It is made from yerba mate leaves, which are steeped in hot water and then chilled over ice. Mate Gelado can be enjoyed plain or sweetened with sugar or other natural sweeteners. It is a popular choice for those looking for a non-alcoholic and invigorating drink to complement their Brazilian meat meal. Mate tea is also known for its energy-boosting properties, making it a great choice for those needing a bit of extra vigor.
