Crypto-jewish Brazilian Yellow Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This stew was apparently popular with Jews who fled to Brazil because of Inquisition pressure in Portugal in the 16th century. The recipe comes from the testimony of several servants who denounced the converted descendants of one such immigrant couple, Branca Dias and Diogo Fernandes. Ingredients:
2 lbs. beef, cut into 1″ cubes |
4 dried thai birdseye chile peppers, crushed |
3-6 tbsp olive oil |
15 cloves garlic, chopped |
2 bay leaves |
2 onions, sliced |
2 large mangos, peeled and sliced |
1/2 c bulghur wheat |
1 1/2 tsp saffron threads |
1 1/2 tsp ground allspice |
2 tsp salt |
1 tsp ground black pepper |
1/4 tsp ground chipotle |
Directions:
1. Heat some olive oil in a large stew pot over medium heat. Fry the garlic, bay leaves, and crushed birdseye peppers for about 3 minutes. Add the onions and fry until translucent, about 5 more minutes. Remove to a plate.
2. Add more oil if need be, then cook the meat in a single layer until lightly browned on all sides, about 6 minutes. Do it in several batches if you have to. Stir the onion mixture back in.
3. Add enough water to just barely cover the meat. Bring to a boil, then lower to a simmer, cover, and cook for 1 1/2 hours, stirring occasionally.
4. Stir in 1 sliced mango, bulghur, saffron, allspice, salt, black pepper, and chipotle. Continue simmering, covered, for another 45-60 minutes, until the meat is tender. If it looks too watery, remove the lid during the last 15 minutes of cooking, and throw in some corn starch or other thickener if you like. I felt no need to do any of this, but you may wish to.
5. Remove the bay leaves, and stir in the second sliced mango.
6. As with most stews and curries, this actually tastes better the second day, after the flavors have had all night to meld together in the fridge. It has a bit of a kick to it, but not much. It is intensely flavorful. I can easily imagine 16th century Jewish women cooking this before sunset on Friday night, and leaving the pot covered, nestled by the banked fire, flavors building until they were ready to eat it on Saturday, when they could not cook because of Shabbas.
7. Check out this link for the very interesting history behind this dish:
8. /2006/08/01/crypto-jewish-brazilian-yellow-stew/
|
|