High Protein Lagarto Cozido
Indulge in the hearty and wholesome flavors of **High Protein Lagarto Cozido**, a Brazilian-inspired slow-cooked beef dish that's perfect for a nutrient-packed meal. This recipe features tender chunks of beef tenderloin (lagarto) simmered to perfection in a rich medley of aromatic onions, garlic, tomatoes, and vibrant vegetables like carrots and green bell peppers. Infused with spices like paprika, black pepper, and fragrant bay leaves, this dish boasts incredible depth of flavor while being high in protein and naturally gluten-free. Cooked low and slow for ultimate tenderness, it's a comforting, one-pot wonder that's ideal for meal prep or family gatherings. Serve it alongside rice or potatoes to soak up the savory broth, and finish with a sprinkle of fresh parsley for a pop of color and brightness. Perfect for cozy evenings or a nutritious, satisfying meal any day of the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams beef tenderloin (lagarto)
- 2 medium, chopped onion
- 4 minced garlic cloves
- 3 tablespoons olive oil
- 4 medium, chopped tomatoes
- 3 medium, sliced carrots
- 2 medium, sliced green bell peppers
- 1000 milliliters beef broth
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 tablespoons, chopped fresh parsley
Instructions
Start by trimming any excess fat from the beef tenderloin and cut it into large chunks.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef chunks to the pot, searing them on all sides until they are nicely browned. This should take about 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
Add the chopped tomatoes to the pot and cook until they begin to break down and release their juices.
Return the beef chunks to the pot and add the sliced carrots and bell peppers.
Pour in the beef broth, ensuring the beef and vegetables are submerged.
Add the bay leaves, paprika, black pepper, and salt. Stir to combine all the ingredients well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the lagarto cozido for about 2.5 to 3 hours, or until the beef is tender and the flavors have melded together.
Stir occasionally and check the liquid level, adding more broth or water if necessary.
Once cooked, remove the bay leaves and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot, accompanied by rice or potatoes for a well-rounded meal.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 9275 mg | 403% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 42.5 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 6716 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
