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I once had this wonderful "botequim" dish in a restaurant called Doce Delícia in Ipanema. Try it with Brazilian rice, farofa and mandioca frita. Or, with just rice and a poached egg. Simple and delicious. (This is my version of the recipe.) The photograph above is of a traditional picadinho (minus the corn) with rice, mandioca frita, farofa, and caldinho de feijão (soupy black beans), served with a very cold "chopinho" (draft beer).
1 lb filet mignon cut by hand into small squares 1 onion, finely chopped 1 or 2 cloves of garlic, minced salt and pepper to taste 1 15 oz can of sweet corn 1-2 Tbsp of sunflower oil 1 Tbsp of tomato paste, optional (tip: buy the Italian tubes of tomato paste because they will last longer and will not spoil). |
Sauté onion and garlic until limp. Add beef and brown. Add tomato paste (if you want to use it) and a little water to make a bit of juice. Cook for a few minutes to have a nice sauce. Add corn and salt and pepper to taste.
