Recipes






Picanha with sweet and sour sauce

Preparation Time
1 hour
PORTIONS
4 servings

INGREDIENTS

1 piece Bonutt picanha

Salt and black pepper to taste

1 cup dry red wine

Juice of 2 oranges

3 tablespoons (jabuticaba) jelly

1 teaspoon grated fresh ginger

1 tablespoon English sauce

1 tablespoon cornstarch

METHOD OF PREPARATION

Season the picanha with salt and black pepper (add seasoning according to the size of the piece of meat, being careful not to overdo the salt, since the sauce will be made in the same pan that the meat cooks in).

Roast in the oven with the fat side down and let it brown well. Flip it and brown it on all sides.

Add the wine, cover, and cook over low heat (add hot water whenever needed, maintaining the meat moist with sauce) . When the meat is tender, remove it, and set it aside.

In the same pan, add the orange juice,  English sauce, jelly, and ginger and stir until boiling. Add the cornstarch after first dissolving it in a little water, and cook, allowing to thicken slightly.

Place the meat into the sauce again to warm.

Then slice and serve with the sauce.

 





Meat-filled grinder

Preparation Time
1 hour
PORTIONS
10 grinders

INGREDIENTS

50g of organic yeast

1 tablespoon of sugar

1/2 tablespoon of salt

2 cups milk

2 tablespoons margarine

1kg of wheat flour

METHOD OF PREPARATION

Stuffing Ingredients:

800g of raw Boi Brasil knuckle chuck

Salt and pepper to taste

1 onion finely chopped

lemon juice  (2 lemons)

1 cup tomato sauce

 

METHOD OF PREPARATION

Preparation of pasta:

 

Mix the yeast, sugar, and salt in a bowl, stirring well with a spoon until the yeast dissolves. Add the warm milk and margarine, stirring well. Add the flour slowly, mixing constantly. Place the dough on a floured surface and allow to rise until forming bubbles. Then divide the dough into small balls and let it rise for 30 to 40 minutes.

 

 

 

Preparation of filling:

 

Mix all the ingredients of the filling. Leave the filling in a sieve for 30 minutes, to drain all excess liquid. Roll out the dough balls, placing the stuffing mixture in the middle and close into a triangle. Put it in a greased and floured form and wait for it to rise. When the volume has doubled, brush with  a mixture of egg yolk and  oil and bake in medium heat oven until browned.





Filet à parmegiana

Preparation Time
1 Hour
PORTIONS
4 portions

INGREDIENTS

500 g of Bonutt rump steak or top sirloin

 

2 cloves garlic, crushed

 

Oregano, salt, and vinegar to taste

 

2 eggs beaten with 1 pinch of salt

 

Bread flour as needed

 

500 ml of prepared tomato sauce

 

250 g sliced mozzarella 

 

Grated parmesan cheese for sprinkling

METHOD OF PREPARATION

Season the steaks with the garlic, oregano, salt, and vinegar.

 

Flip the steaks in the bread flour, then in the beaten eggs, and again in the flour.

 

Fry in hot oil.

 

Allow to drain on absorbent paper towels.

 

Arrange the steaks in a glass pan and cover with a little sauce.

 

Put mozzarella slices on the steaks. Drizzle with the sauce.

 

Sprinkle the grated Parmesan cheese. Bake in preheated oven to melt the mozzarella.

 

Serve with rice or mashed potatoes, and a salad.





Liver with jiló

Preparation Time
30 minutes
PORTIONS
1 portion

INGREDIENTS

1 Boi Brasil steak liver

2 onions sliced into strips

6 thinly sliced jilós

Salt and pepper to taste

Vinegar

Oil

METHOD OF PREPARATION

Submerge the sliced jiló in water, with a little vinegar, for 30 minutes to remove the bitter taste. 

Drain and set aside.

Heat the oil in a frying pan. 

Sear the steak lightly, remove, and slice.

In the same frying pan, fry the jiló and the onion.

Add the strips of steak, and season with salt, pepper, and a little vinegar.

Stir well and serve as an appetizer on shish kebabs.





Muscle in a pressure cooker

Preparation Time
45 minutes
PORTIONS
4 sections

INGREDIENTS

500 g of Brazil beef muscle cut into cubes

2 tablespoons vinegar

Salt and pepper to taste

1 small onion cut into petals

2 cloves garlic, crushed

3 tablespoons olive oil

1 and 1/2 cup tomato sauce

2 cups vegetable stock

200 g of pumpkin or squash cut into cubes

100 g of  green beans cut into pieces

Chopped parsley to taste

METHOD OF PREPARATION

Season the muscle with vinegar, salt, pepper, onion, and garlic. In a pressure cooker heat the oil and brown the meat until it dries.

 

Add the tomato sauce and the vegetable broth. Cover the pan and cook for 20 minutes after the pressure starts or until the meat is tender.

 

Let the pressure out completely, remove the lid, add the pumpkin or squash and the green beans.

 

Cook for another ten minutes under pressure or until the vegetables are soft.

 

Serve with rice or over a pasta of your choice cooked to perfection.





Grilled sirloin with mustard sauce

Preparation Time
20 minutes
PORTIONS
2 sections

INGREDIENTS

       1 chopped onion

       2 Boi Brasil sirloin steaks

       3 spoons of mustard

       2 tablespoons of tarragon

       150 ml white wine

       Black pepper

       100 ml fresh heavy cream

 

 Ingredients for olive pâté:

 

       125g of black olives

       2 anchovy hearts

       2 cloves garlic, minced

       2 tablespoons capers

       4 tablespoons olive oil

       Lemon juice

       1 tablespoon mustard

METHOD OF PREPARATION

Preparation of pâté:

 

Mix all the ingredients in a glass dish and set aside.

 

 

 

Preparation of meat:

 

In a saucepan, melt the butter and add the onion, cooking until golden brown. Add the mustard and olive pâté and pour in the white wine.

 

Bring to a boil over low heat for 2 minutes.

 

Turn off the heat, and stir in the heavy cream and tarragon to the rest of the sauce.

 

Cook over low heat, without boiling.

 

Grill meat on a griddle.

 

Arrange the meat on a plate and spread the sauce over it.

 

Serve with French fries





Oxtail

Preparation Time
1 hour
PORTIONS
4 sections

INGREDIENTS

2 kg of Boi Brasil oxtail

 

2 bay leaves

 

2 garlic cloves ground

 

3 tablespoons of tomato paste

 

2 chopped tomatoes

 

2 chopped onions

 

Salt, coriander, and black pepper to taste

 

Lemon juice (2 lemons)

 

1 glass of rum (sugar cane brandy)

 

1 watercress package

 

maize cornmeal to make polenta

METHOD OF PREPARATION

In a pan, place the oxtail, the lemon juice, and the glass of brandy. Add water to cover the meat and bring to the boil to boil. Drain and set aside.

 

Grind the garlic and then mix with the salt and pepper. Add the meat and let it soak.

 

Put the seasoned meat in a very hot pressure cooker. Add the bay leaves, the tomato, and the onion, and mix well.

 

Cover and cook over high heat for 30 minutes. Then, place the tomato sauce and adjust the seasonings.

 

Cover it again and cook until the meat is tender. When the meat is cooked to medium, thoroughly wash the package of watercress and let it drain.

 

Add the coriander to the meat, as needed according to taste, and top with the watercress. Close the pressure cooker and as soon as it starts beeping, turn it off.

 

In another pan, make a soft polenta with cornmeal, water, and salt.

 

Serve the oxtail with polenta and white rice.





Stuffed rump tail

Preparation Time
1h and 15min
PORTIONS
4 - 5 sections

INGREDIENTS

 —Salt and pepper to taste

1 cup white wine

1 bunch of chicory greens (cilantro)

1 tablespoon oil

1 cup chopped black olives

300g thick grated mozzarella

METHOD OF PREPARATION

Open the meat up (a big as possible) like a bag and season with salt and pepper. Place on a baking sheet and drizzle with wine.

 

Let marinate for 10 minutes.

 

Remove the meat from the pan and set aside.

 

Wash and cut the cilantro into thin slices.

 

In a frying pan, heat the oil, add the cilantro, and mix well until the cilantro is wilted.

 

Turn off the heat and allow to cool.

 

In a bowl, combine the cilantro, olives, and the mozzarella. Fill the meat and close with toothpicks.

 

Put the meat on a baking sheet, drizzle with the marinade, cover with foil and bake in a preheated oven at 200° C for about 1 hour, wetting with the sauce, so as not to to dry out.





Roasted Rib

Preparation Time
3h and 30min
PORTIONS
4 portions

INGREDIENTS

1 piece of Boi Brasil rib (3 ribs)

3 lemons

8 cloves garlic

4 bay leaves

4 sprigs of rosemary

White pepper to taste

1 cup of vodka

1 tablespoon of salt

METHOD OF PREPARATION

With a sharp knife make large strips just from the green part of the peel of 2 lemons, and reserve covered.

 

In a medium baking dish, squeeze the juice of the 3 lemons, add the salt, garlic, bay leaves, 3 branches of rosemary, pepper, and vodka.

 

Add 1 cup of water to the mixture, mix, and arrange the ribs in a dish with the fat side facing up.

 

Cover with foil, refrigerate, and marinate either overnight or at least 6 hours.

 

Turn the oven on at medium temperature (180°C), place the covered baking dish and leave it for 3 hours and 30 minutes.

 

Then remove the foil, turn the rib, sprinkle the lemon flakes and the rosemary and leave for another 30 minutes.

 

Remove from the oven and serve with fried cassava.





Hump steak with Madeira sauce

Preparation Time
1 hour
PORTIONS
4 portions

INGREDIENTS

1 kg of Bonutt hump steak

2 tablespoons melted butter

1 teaspoon of salt

1 tablespoon whole wheat flour

100 g of mini carrots

¼ cup of wine

METHOD OF PREPARATION

Brush the steaks with the butter, and season with the salt.

 

Place in a glass pan and cover with plastic wrap, but leaving a small opening.

 

Cook in the microwave at high power until soft (about 18 minutes), turning it at the half-time mark.

 

Remove from the glass pan and cover with foil. Reserve.

 

In the same glass pan, dissolve the flour in the baking sauce and cook at high power until it thickens slightly (about 4 minutes).

 

Add the mini carrots and wine, and mix. Cook at high power until the carrots are tender (about 5 minutes).

 

Remove the foil and serve the meat with the Madeira sauce.





Grilled top sirloin

Preparation Time
1 hour
PORTIONS
4 portions

INGREDIENTS

800g potatoes washed but with the peel

50g fresh rosemary

8 tablespoons olive oil

200g of cherry tomatoes

1 tablespoon balsamic vinegar

Salt and black pepper

METHOD OF PREPARATION

Cook the potatoes in water and salt. Drain and set aside.

 

Peel the rosemary and fry it in the olive oil until crispy. Cover and set aside the rosemary and the olive oil.

 

In a hot frying pan, sauté the tomatoes with 2 tablespoons of the reserved olive oil, season with salt and pepper and allow to brown. Season with vinegar and set aside.

 

Put the potatoes on a platter, season with salt and pepper and bake (220ºC) until golden brown. Reserve until ready to serve.

 

Cut the meat into 4 portions. Season with salt and pepper. Grill the meat with the olive oil, leaving 1 tablespoon reserved. Grill well on both sides.

 

Mix the potatoes, tomatoes and rosemary in a small saucepan, drizzle with the remaining olive oil, salt and pepper if necessary, and heat them.





Baked terderloin with bacon

Preparation Time
3 hours
PORTIONS
4 portions

INGREDIENTS

1 piece of Boi Brasil tenderloin

Garlic, cilantro seed, vinegar, salt, cumin, and black pepper

Bacon, minced, quantity according to taste

Sliced ​​bacon, quantity according to taste

METHOD OF PREPARATION

Knead the garlic with the cilantro, and the salt. Add the cumin, black pepper and vinegar to a thick paste.

 

Add this paste with the minced bacon. Clean the meat. Make holes in the entire piece of meat and fill it with the prepared paste.

 

If left over, spread over the meat. Let marinade about 24 hours.

 

Reserve the sliced ​​bacon.

 

In a large pressure cooker (7 liters), cook the tenderloin about 1 hour to soften the meat.

 

Turn off and wait for the pressure to release completely.

 

Put the precooked meat in a glass dish, line it with the sliced ​​bacon, sprinkle with a little oil or olive oil and cover the dish with aluminum foil.

 

Bake for about 1 hour and 30 minutes.

 

Remove the foil and broil for another 30 minutes.

 

Slice and serve hot.





Rump tail shish kebabs

Preparation Time
20 minutes
PORTIONS
4 servings

INGREDIENTS

1/4 cup (60 ml) of shoyu

1/4 cup (60 ml) olive oil

2 tablespoons water

2 cloves garlic, minced

Pepper to taste

2 kg of rump tail steaks cut into thick slices

METHOD OF PREPARATION

Mix the shoyu with olive oil, water, and garlic, and season with pepper to taste. Place the steaks in the marinade and refrigerate, covered, for 4 hours.

 

Bake the rump tail steaks on the grill for 5 minutes on each side, or as you wish.





Top Sirloin shish kebabs

Preparation Time
10 minutes
PORTIONS
10 people

INGREDIENTS

3/4 cup red wine

8 cloves garlic

6 bay leaves, smashed

2 tablespoons coarse salt

Ground Pepper

METHOD OF PREPARATION

Add the wine, garlic, bay leaf, salt, and pepper in a glass dish or bowl. Add the meat and toss in order to cover well with the marinade. Cover with plastic and allow to marinate in the refrigerator for 8 hours.

Let the skewers soak in water for 1 hour.

Preheat the grill.

Remove the excess marinade from the meat and place on the skewers. Bake for about 2 to 4 minutes on each side, or as desired.





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