By Chef Maria Pia Peter
This recipe is a “boteco” (bar) favorite among Brazilians from the Northeast region, and in particular, Pernambucanos like me. Usually couple lovers or friends share this appetizer while having fun and drink a caipirinha or a cold beer. Not have time to make it or cooking is not for you? Just remember the name of it – arrumadinho, and next time when you go to Recife, try it! I guarantee you will never forget it! Even without the “dry beef”, like vegetarian style, it is great. The mixture of the Brazilian vinaigrette with the farofa and the blackeye beans is a must try!
– 1 lb carne seca (dry beef)
– 1 cup blackeye pea beans
– ½ cup farinha (toasted cassava flour)
– ½ onion
– 2 tomatoes
– 1 cilantro (coriander) bunch
– 1 green pepper
– 1 tbsp vinegar
– 3 tbsp ghee butter
– 3 tbsp regular butter
– 3 tbsp olive oil
– black pepper
Cut the carne seca (dry beef) into small squares (1.5 cm) and cook it in a pan with water, to take out the salt. Repeat this procedure 2 times till the desalination process is done. Fry the dry beef with 2 tbsp regular butter, being careful so the meat will not dry. Set aside (1). Cook the blackeye beans in water and salt (not overcook!) and then discard the salted water. Set aside (2). Sauté ¼ onion with 1 tbsp regular butter and 1 tbsp olive oil for three minutes and add the farinha (cassava flour). Mixture it well with a wood spoon and fry it a bit for couple minutes. Set aside (3). Chop the tomato, onions, green pepper, cilantro and add the vinegar, olive oil, salt and pepper. Mixture well all the ingredients. Set aside (4).
To serve and having a charming looking dish and meal, arrange the four parts (blackeye beans, farofa, vinagrette and the dry beef) separately in the plate. * As an option, you can add a small portion of white rice making it the part 5 for the arrumadinho.
*Brazilian chef Maria Pia Peter is originally from Recife, Pernambuco. She graduated in 1987 as an Economic major at UFPE (State University) and lived in Sao Paulo for 10 years, where she had the opportunity to study Fine Arts at the Panamericana Art & Design School, then was engaged in a course for International Chefs at the SENAC University Center.
** The recipe’s translations were made by her daughter, Amanda Pepper, an actress and model who studies Theatre Arts in Los Angeles, and who is also part of the Soul Brasil contributor’s team.