{"id":2443,"date":"2021-06-07T12:33:58","date_gmt":"2021-06-07T10:33:58","guid":{"rendered":"http:\/\/brasil.polardemo.it\/2021\/06\/07\/sanduiche-de-carne-louca-panino-di-carne-bizzarra\/"},"modified":"2021-06-12T17:52:46","modified_gmt":"2021-06-12T15:52:46","slug":"sanduiche-de-carne-louca-panino-di-carne-bizzarra","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=2443","title":{"rendered":"Sandu\u00edche de carne louca (Bizarre Meat Sandwich)"},"content":{"rendered":"
CLICK HERE TO WATCH THE VIDEO<\/b><\/a><\/h5>\n

 <\/p>\n

The “bizarre meat”, also known as “meat salad”, is a very popular homemade “meat with vegetables” recipe. It became so popular thanks to this sandwich, which has taken its name. This sandwich is usually served at family meetings and it is also very popular at bars and sandwich shops, especially in S\u00e3o Paulo.
\nThis recipe is so easy to make but must be prepared the day before. It will keep well for a few days in the fridge.<\/p>\n

Ingredients<\/strong><\/p>\n

For the meat:<\/strong>
\n\u2022 1,5 kg Silverside Beef
\n\u2022 1 onion
\n\u2022 3 garlic cloves
\n\u2022 1 bay leaf
\n\u2022 parsley
\n\u2022 salt
\n\u2022 250 ml water<\/p>\n

For the sauce:<\/strong>
\n\u2022 4 – 5 onions cut into slices
\n\u2022 2 garlic cloves, minced
\n\u2022 250 ml olive oil, approximately
\n\u2022 100 g green olives (pitted)
\n\u2022 100 g black olives (pitted)
\n\u2022 capers (optional)
\n\u2022 chopped parsley
\n\u2022 75-150 ml white wine vinegar, to taste
\n\u2022 salt and pepper<\/p>\n

Preparation method<\/strong><\/p>\n

For the meat:<\/strong>
\nDay 1: Put the meat in a casserole or in a pressure cooker, add the remaining ingredients and cook covered over low heat until the meat is very tender. Let it cool, remove the meat from the casserole and place it in the fridge overnight. Set the broth aside to use in other recipes.
\nDay 2: In a large pan saut\u00e9 sliced onion and garlic in the olive oil over low heat. In the meanwhile take the meat out of the fridge, cut it into slices or fall it apart. Cook onions until tender, it takes about 15 minutes, then add the chopped olives, capers, chopped parsley, vinegar, salt, pepper and mix well. Add the meat to the sauce pan, cover and simmer for at least 30 minutes. Let it cool, place the meat with the sauce into a pyrex dish, cover and put in the fridge. “Bizarre Meat” tastes better the next day.<\/p>\n

Bizarre Meat Sandwich:<\/strong><\/p>\n

Cut bread in half lengthwise. Fill it with layers of lettuce, sliced tomato and “bizarre meat”. You can use soft bread or baguette.<\/p>\n

Sauce variation: add sweet peppers and tomatoes cut into thin slices.<\/p>\n

Note: You can use other fairly lean cut of beef instead of Silverside Beef.<\/p>\n

 <\/p>\n

Posted on: 11 June 2014<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

CLICK HERE TO WATCH THE VIDEO   The “bizarre meat”, also known as “meat salad”, is a very popular homemade “meat with vegetables” recipe. It became so popular thanks to this sandwich, which has taken its name. This sandwich is usually served at family meetings…<\/p>\n","protected":false},"author":2,"featured_media":4453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,46,55],"tags":[],"class_list":["post-2443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2443"}],"version-history":[{"count":2,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2443\/revisions"}],"predecessor-version":[{"id":2448,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2443\/revisions\/2448"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4453"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}