Carreteiro Rice

Makes: 6 servings

Preparation Time: 2 hours

Level: Medium


  • 300 g meat shavings (fraldinha, alcatra, tri-tip,
    picanha), cut into thin slices
  • 4 cups corn oil
  • 400 g charque, desalted, cooked and shredded 
  • 2 garlic cloves, chopped
  • 1 small onion, chopped 
  • 350 g long-grain white rice
  • 700 ml beef stock (p. 289)
  • 4 tablespoons parsley, chopped 
  • 2 tablespoons scallion, chopped 
  • 6 cooked eggs 
  • 3 pork sausages, grilled 
  • Salt and pepper to taste


Sauté meat shavings in a thick-botton pan, until brown; season with salt and pepper. Add charque, garlic and onion. Stir-fry a little longer and bring together the rice. Pour in the beef stock, correct the salt, put a lid and cook for 20 minutes, until rice gets tender. Sprinkle parsley, scallion and the eggs mashed up. Serve with grilled pork sausage. 


In detail: As typical among gaúchos as mate tea and churrasco (Brazilian barbecue), carreteiro has been a staple of lone travellers, cargo transport workingmen who left family and made long journeys into Pampas’ farthest reaches, in order to build small houses and ranches, helping to populate what later would become Rio Grande do Sul state. Carreteiro is a Spanish word: means wagon or transport cart. 


Makes: 3 litres

Preparation Time: 12 hours

Level: Difficult


  • 5 kg boneless beef shank, or any other beef cut with collagen 
  • 2 large onions 
  • 1 carrot
  • 4 celery stalks 
  • 1 leek 
  • 2 cups corn oil
  • 1 cup tomato paste
  • 1 bottle of dry red wine
  • 5 bay leaves


Cut the beef shank into large pieces and cook it in preheated oven at 180°C for 1 hour, until it gets pretty dry and brown. Chop onions, carrot, celery stalks and leek into large dices. Stir-fry the vegetables with corn oil until it gets golden brown, without burning. Add the beef shank and tomato paste, mixing well, plus red wine, bay leaves and 8 litres of water. Cook over medium-low heat for about 6 hours. Strain the broth, squeezing well to take all liquid from it. Discard all solid ingredients. Bring broth back to the fire and let it simmer for 3 hours, or until it reduces by half. Take the quantity needed for the recipe, and store the rest on the freezer for 6 months, at most.



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