3 slice Bacon, cut into 1/4-inch Dice
1 large White onion, coarsely chopped
2 lb Tritip or rump steak, cut into 1/2-inch Cubes
3 large Ripe tomatoes, peeled, seeded, and Coarsely Chopped
3 Preserved malagueta peppers, minced (see Note)
1 tsp Liquid From Bottle Of Malagueta Peppers
3/4 tsp Salt
1/2 tsp Black pepper, freshly ground
1/2 cup Water
6 Green Onions (For Garnish), dark green parts Only, Sliced,
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Heat a medium castiron and enamel casserole, or other heavy ovensafe pan over mediumhigh heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden. Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacononion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top. Yield: 6 Servings Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2 to 1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets. |
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