BRAZILIAN CUISINE : MULE DRIVER'S RICE

Mule Driver’s Rice - (Arroz de Carreteiro)

The gauchos of the Rio Grande do Sul who led the cattle drives across the plains of Brazil originally created this recipe using dried beef. To preserve meats it was necessary to salt and air-dry foods as a preservative to allow them to travel long distances without spoilage. Preserved meats provided the gauchos with an important supply of protein on the long and difficult journey moving cattle across the massive southern region of Brazil. When it was mealtime, the drivers would gather to make, among other things, a rice dish to which the dried beef would be added with tomatoes, onions, and garlic. Here is an adaptation of that original recipe, but made with ground beef. Gather the gauchos around your table and taste a little of Brazil’s rugged culinary history.

Recipe

Serves 4

Ingredients

1 medium-size white onion
2 cloves garlic
5 to 6 sprigs fresh parsley
3 slices bacon
2 cups low-sodium beef stock
3 tablespoons extra-virgin olive oil
1 pound ground beef
1 ½ cups canned chopped tomatoes
1 cup long-grain rice
1 ¼ teaspoons salt
½ teaspoon cayenne pepper or to taste
½ teaspoon freshly ground black pepper

On your mark . . .

• Peel the onion, cut it in half, and then chop into small chunks. Measure 2 cups and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Wash the parsley to remove any dirt. Shake off any excess water. Roughly chop, cover, and refrigerate until ready to serve.

Get set . . .

• Chop the bacon slices into 1-inch chunks and set aside. Cook!
• In a small pot, bring the beef stock to a boil over high heat. Once it boils, reduce the heat to simmer while you prepare the rest of the ingredients.
• Heat the oil in a cast-iron or heavy-bottomed enameled pot over medium-high heat until hot, but not smoking.
• Add the onion and garlic. Cook for 3 minutes.
• Add the bacon and cook for 4 minutes or until the bacon begins to get crispy. Stir frequently to help separate the bacon pieces.
• Add the ground beef, tomatoes, rice, salt, cayenne and black peppers to the pan. Stir frequently to break up any chunks of ground beef.
• Cook for 4 minutes, stirring frequently, to prevent sticking.
• Add the simmering stock to the beef, cover the pan, reduce the heat to low, and simmer for 20 to 25 minutes.
• Serve hot with the chopped parsley sprinkled on top.

By Matthew Locricchio in the book 'The Cooking of Brazil', Marshal Cavendish Corp., New York, 2011-2012, p.76-77- photo by Jack McConnell. Edited and adapted to be posted by Leopoldo Costa.