Lagarto Cozido
Warm, hearty, and deeply satisfying, Lagarto Cozido is a traditional Brazilian dish that transforms beef eye round into a tender, melt-in-your-mouth centerpiece surrounded by a medley of vibrant vegetables simmered in a rich, flavorful broth. Perfect for family dinners or special occasions, this slow-cooked recipe combines aromatic garlic, savory tomato paste, and earthy bay leaves to create a comforting one-pot meal. Packed with nutrient-rich ingredients like carrots, potatoes, celery, and red bell peppers, Lagarto Cozido is as visually appealing as it is delicious. Served with a garnish of fresh parsley, this dish strikes a wonderful balance between simplicity and indulgence. Whether you're seeking a delightful way to warm up on a cold evening or an impressive meal to share with loved ones, Lagarto Cozido is a timeless recipe that will win hearts at any table.
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Recipe Information
Ingredients
- 1.5 kg beef eye round (lagarto)
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 liters beef stock
- 2 bay leaves
- 2 large carrots, sliced
- 4 potatoes, peeled and halved
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 0.25 cup fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Begin by seasoning the beef eye round with salt and black pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef and sear each side until evenly browned, about 4 minutes per side. Remove the beef from the pot and set aside.
In the same pot, lower the heat to medium and add the chopped onions. Sauté until translucent, approximately 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant.
Stir in the tomato paste, allowing it to cook for 2 minutes to deepen the flavor.
Pour in the beef stock to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot. Add the bay leaves, sliced carrots, potatoes, chopped celery, and chopped red bell pepper.
Ensure the beef and vegetables are mostly submerged in the liquid. If necessary, add a little water to cover.
Cover the pot and reduce the heat to low. Simmer for approximately 2 to 2.5 hours or until the beef is tender and the vegetables are cooked through.
Once cooked, remove the beef from the pot and let it rest for a few minutes before slicing.
Discard the bay leaves and ladle the broth and vegetables into bowls.
Slice the beef and serve it over the broth and vegetables, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1779 mg | 38% | |
*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.
