Sanduíche de carne louca (Bizarre Meat Sandwich)

Sanduíche de carne louca (Bizarre Meat Sandwich)


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 São Paulo.
This recipe is so easy to make but must be prepared the day before. It will keep well for a few days in the fridge.


For the meat:
• 1,5 kg Silverside Beef
• 1 onion
• 3 garlic cloves
• 1 bay leaf
• parsley
• salt
• 250 ml water

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

Preparation method

For the meat:
Day 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.
Day 2: In a large pan sauté 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.

Bizarre Meat Sandwich:

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

Sauce variation: add sweet peppers and tomatoes cut into thin slices.

Note: You can use other fairly lean cut of beef instead of Silverside Beef.


Posted on: 11 June 2014