First of all, it’s very common to have leftover meat from a Saturday or Sunday barbecue, but many times we don’t know how to reuse it in a creative and tasty way. With that in mind, this roasted beef paçoca is a practical, economical, and extremely delicious solution.
Moreover, it is a traditional recipe that is simple to prepare and perfect for avoiding food waste, because it turns leftovers into a new, moist, and flavorful dish. In fact, it works very well for breakfast, quick snacks, or even light meals.
Therefore, if you are looking for an easy recipe with great yield that the whole family will enjoy, keep reading and learn how to make this irresistible roasted beef paçoca.
Ingredients
- 700 g (about 1.5 lb) roasted beef (leftover barbecue), finely chopped
- A drizzle of oil
- 2 tablespoons salted butter
- 1/4 onion, finely chopped
- 1 garlic clove, minced
- 1 sweet pepper (pimenta de cheiro), chopped (optional)
- Mixed seasonings to taste (dehydrated onion, sweet paprika, black pepper, spicy paprika, and red pepper flakes)
- 150 g (about 1 cup) toasted cassava flour
- 100 g (about 3/4 cup) ready-made seasoned farofa (preferably crunchy or slightly spicy)
- Chopped green onions to taste
Substitutions:
- Butter can be replaced with margarine, although butter provides better flavor.
- Sweet pepper can be replaced with a small amount of bell pepper, if preferred.
Preparation Method
- First, chop the roasted beef into very small pieces and heat it lightly in a pan.
- Next, transfer the meat to a blender and pulse little by little so that it becomes finely ground, but not a paste. Set aside.
- Then, heat a pan with a drizzle of oil and add the butter.
- Add the onion, garlic, and sweet pepper, sautéing until softened.
- After that, add the mixed seasonings and stir well, because this enhances the aroma.
- Lower the heat and add the ground beef, mixing carefully.
- Gradually add the toasted cassava flour, stirring constantly, so that the paçoca stays moist and never dry.
- Next, add the ready-made farofa and mix gently.
- Taste and adjust salt only if necessary, since the meat, butter, and farofa already contain salt.
- Finally, finish with green onions, turn off the heat, and serve.
Chef’s Tips / Variations
- If you want an even moister texture, add a little more butter.
- For a more economical version, use slightly less meat and a bit more flour, as long as the correct texture is maintained.
- You can also add smoked paprika for a light smoky flavor.
Preparation Time, Yield, and Difficulty
- Preparation time: 25 minutes
- Yield: 6 servings
- Difficulty: Easy
Frequently Asked Questions (FAQ)
Can I use meat other than barbecue leftovers?
Yes, as long as it is already roasted or well-cooked and seasoned.
Can roasted beef paçoca be frozen?
Yes, it can be frozen for up to 30 days if properly stored.
Will this recipe turn out dry?
No, as long as the flour is added gradually and the paçoca remains moist.
Conclusion
In conclusion, this roasted beef paçoca is a simple, versatile recipe and perfect for creatively reusing leftovers. Therefore, try it at home, adapt it to your taste, and share your experience in the comments.
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