Carreteiro Rice

INGREDIENTS

• 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
• 4 TABLESPOONS PARSLEY, CHOPPED 
• 2 TABLESPOONS SCALLION, CHOPPED 
• 6 COOKED EGGS 
• 3 PORK SAUSAGES, GRILLED 
• SALT AND PEPPER TO TASTE

PREPARATION

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. 

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BEEF STOCK

INGREDIENTS

• 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

PREPARATION

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.