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.

Instructions

1. 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.

   Time: 15 min
2. 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.

   Time: 5 min
3. 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.

   Time: 10 min
4. 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.

   Time: 7 min
5. 5.

   Add the pre-cooked pinhão, fresh parsley, and green onions. Stir well and let the flavors meld together for a few minutes.

   Time: 3 min
6. 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.

   Time: 3 min
7. 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.

   Time: 2 min