Bring the flavours of Brazil to your table

This is one of Brazil’s most popular meat dishes. Instead of mince it uses steak chopped with a sharp knife. That way the meat stays juicy and tasty. Rice is a staple in Brazil and the ideal accompaniment to this dish.

SERVES 4 PREPARATION: 40 MIN COOKING: 30 MIN

STEAK 750g rump steak, fat removed oil for shallow-frying 100g bacon rashers, chopped 1 onion, chopped salt and freshly ground pepper 250g tomatoes, skinned and chopped water RICE 30ml (2T) oil 1 onion, chopped 1 garlic clove, chopped 250g tomatoes, skinned and deseeded 3 sprigs each fresh coriander and parsley, chopped 450g long-grain rice salt and pepper 1 litre (4c) water TO SERVE

frozen peas, cooked 1 Steak Chop the meat with a sharp knife until it almost resembles mince. (Don’t use a food processor.) 2 Heat the oil in a frying pan and fry the bacon until done. Add the onion and fry until soft but not browned. 3 Add the chopped steak and fry until just done – be careful not to overcook it – and season with salt and pepper. 4 Add the chopped tomatoes and stir-fry for a few more minutes. Cover with water and simmer for about 30 minutes, stirring from time to time, until the sauce has reduced and thickened. 5 Rice Heat the oil in a pan and fry the onion and garlic until soft. Add the tomatoes and herbs and cook over high heat until most of the moisture has evaporated. 6 Add the rice and season with salt and pepper. Add the water and bring to the boil. Cover, turn down the heat to its lowest setting and simmer for 15 minutes. Remove from the heat and allow to steam with the lid on for 10 minutes. 7 To serve Serve the meat

with the rice and peas.