Editors Note: As the eyes of the world are focused on the World Cup and Brazil, maybe now would be a good time to look at some of the food of this soccer-crazed nation. One of South America's culinary capitals, the food of Brazil is as varied and original as each f the countries vying for the acclaimed World Cup! To celebrate the food, we have gone back into the Examiner archives for a few dishes presented by best-selling cookbook author and chef, Larry Edwards when he wrote about Brazilian food for the Brazilian holiday known as Carnival.
There is no experience in the world like celebrating Carnival in Rio! You have never seriously partied until you have spent at least 24 straight hours dancing, eating, drinking and all-out cavorting on the streets and in the clubs of Rio de Janeiro. This year, during the timespan of March 4th through the 8th, the world will become one big party place as everyone celebrates the debauchery of Carnival and make no mistake about it, the entire world does indeed celebrate -- from San Francisco to Paris to Barcelona, it is a time to eat, drink and be merry (or in the case of all the drag queens in Rio, be Mary).
Since a lot of people won't be able to make it to Rio this year and enjoy what would be the worst hangover of your life, let Chef Larry Edwards at least give you a culinary peak into this whirlwind of wonderment in the form of the cuisine of Brazil. It is one of the tastiest cuisines in the world (as you will soon find out) and the people there love to experiment with tastes and textures. A perfect example of this is this dish translated into English as Orange Scented Pot Roast. Here you have the tender taste of pot roast smothered in a fresh tomato sauce with the perfect hint of orange. The colors of this dish are as glorious as the taste!
Ingredients needed to make Brazilian Orange Scented Pot Roast (serves 4):
- 1 4-pound chuck roast
- 2 Tbs. lemon juice
- 1 tsp. salt
- 4 cloves garlic, minced
- 1/4 cup corn oil
- 2 yellow onions, chopped
- 4 tomatoes, chopped
- 2 bay leaves
- 1 tsp. ground black pepper
- 2 cups orange juice (preferably fresh squeezed)
- Remove most of the fat from the chuck roast and discard it. Place the roast into a non-metallic baking dish and set aside.
- In a small bowl whisk together the lemon juice, salt and garlic. Rub this mixture all over the roast (both sides) and let marinate at room temperature 1 hour.
- In a large saute pan or skillet heat the oil over medium heat. Add the meat and brown on both sides.
- Into the saute pan add all the other ingredients. Reduce the heat to a simmer, cover and cook 1 hour (or to desired doneness).
- Remove the roast to a serving platter and spoon the sauce over and surrounding the meat before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."