Entrevero Gaúcho
A robust and flavorful Brazilian stir-fry, traditionally made in a plow disc grill. This dish is a celebration of diverse textures and tastes, combining various meats, smoked goods, vegetables, and the unique addition of pinhão (pine nuts) and yuca.
by Marcelo ArmaniIngredients
- •300 g Beef (cubed)
- •300 g Chicken (cubed)
- •300 g Pork (cubed)
- •200 g Chicken hearts
- •100 g Bacon (chopped)
- •100 Calabresa sausage (sliced)
- •500 g Cooked and peeled pinhão (pine nuts)
- •1 piece Carrot (sliced)
- •3 pieces Bell peppers (different colors, cubed)
- •2 pieces Onions (chopped)
- •2 pieces Tomatoes (diced)
- •300 g Cooked yuca (mandioca) (cubed)
- •to taste Salt
- •to taste Pepper
- •to taste Fresh parsley (chopped)
- •to taste Green onions (chopped)
Instructions
- 1
Prepare all ingredients: cube beef, chicken, and pork; slice calabresa sausage; chop bacon; slice carrots; cube bell peppers; chop onions; dice tomatoes; cube cooked yuca; chop parsley and green onions.
- 2
Heat a large, heavy skillet or wok over high heat until very hot. Add the chopped bacon and render until crispy and it releases its fat.
- 3
Add the chicken hearts to the pan and sear for 2-3 minutes. Then add the sliced calabresa sausage, pork, chicken, and finally the beef. Sear all the meats until beautifully browned on all sides.
- 4
Add the bell peppers, sliced carrots, and chopped onions to the pan. Sauté until they are golden and soft, about 5-7 minutes. Stir in the diced tomatoes.
- 5
Add the pre-cooked pinhão, fresh parsley, and green onions. Stir well and let the flavors meld together for a few minutes.
- 6
Gently fold in the cooked and cubed yuca. Continue to cook for another 2-3 minutes, stirring occasionally, until the yuca is heated through and incorporated into the dish.
- 7
Taste the dish and season with salt and pepper as needed, remembering that the bacon and sausage already add significant saltiness. Serve hot, traditionally with white rice.
Chef's Tips
- 💡Watch the Salt: Be cautious when adding salt. The bacon and calabresa sausage contribute a lot of salt to the dish, so always taste before adding more.
- 💡Pinhão Secret: While fresh pinhão is best, canned or vacuum-sealed versions can be used if fresh is unavailable. Ensure they are pre-cooked and peeled.
- 💡Serving Suggestion: For an authentic touch, garnish your Entrevero Gaúcho with seasonal citrus slices like tangerine (bergamota) or orange.
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