Brás de Carne
Brazilian shredded beef with crispy fried potatoes, green peas, and carrots. A beloved restaurant dish with tender slow-cooked beef combined with crispy potato matchsticks.
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Ingredients
- 2 lbs beef chuck roast
- 3 cups beef broth
- 1/2 yellow onion, quartered
- 1 bay leaf
- 1 tsp salt
- 1 lb russet potatoes, peeled, cut into matchsticks
- 1/2 cup vegetable oil
- 2 tbsp butter
- 1 carrot, finely diced
- 1 cup frozen peas, thawed
- 1/2 tsp black pepper
Instructions
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1
Place 2 lbs beef chuck roast in a pot and cover with 3 cups beef broth. Add 1/2 quartered yellow onion, 1 bay leaf, and 1 tsp salt.
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2
Bring to a boil, then reduce heat to low. Cover and simmer 1.5 hours until beef is very tender and shreds easily.
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3
Remove beef from broth and let cool slightly. Once cool enough to handle, shred the meat with two forks into fine strands. Discard excess fat and broth.
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4
Pat 1 lb peeled, cut into matchsticks russet potatoes dry with paper towels. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat.
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5
Working in batches, fry potatoes 4-5 minutes until golden and crispy. Transfer to paper towels to drain. Season with salt.
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6
In a separate skillet, melt 2 tbsp butter over medium heat. Add 1 finely diced carrot and cook 3 minutes until softened.
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7
Add shredded beef to the skillet with carrot. Stir in 1 cup thawed frozen peas and 1/2 tsp black pepper. Cook 5 minutes, stirring occasionally, until heated through.
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8
Fold crispy fried potatoes into the beef mixture just before serving. Serve immediately while potatoes are still crispy.
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