Low Fat Lagarto Cozido
Discover the wholesome goodness of 'Low Fat Lagarto Cozido,' a nourishing Brazilian-style boiled beef recipe that's perfect for health-conscious eaters and comfort food lovers alike. Made with lean beef eye round, this dish highlights the natural flavors of farm-fresh vegetables like carrots, potatoes, and cabbage, simmered to tender perfection in a lightly seasoned broth infused with garlic, bay leaves, and black peppercorns. Finished with a splash of red wine vinegar for tangy brightness and garnished with fresh parsley, this low-fat recipe is both hearty and light, making it ideal for a satisfying family dinner. With minimal prep time and simple cooking techniques, 'Low Fat Lagarto Cozido' delivers a flavorful, healthy meal that embodies the essence of Brazilian home cooking. Perfect for those searching for low-fat beef recipes or healthy one-pot meals!
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Recipe Information
Ingredients
- 800 grams low-fat beef eye round (lagarto)
- 1 tablespoon olive oil
- 2 pieces large onions
- 3 pieces carrots
- 4 pieces potatoes
- 1 head green cabbage
- 4 pieces garlic cloves
- 2 pieces bay leaves
- 10 pieces black peppercorns
- 2 teaspoons salt
- 2 tablespoons red wine vinegar
- 1.5 liters water
- 2 tablespoons parsley
Instructions
Slice the beef eye round into big chunks, roughly 4 cm each.
In a large pot, heat the olive oil over medium heat. Add the beef chunks and sear on all sides until lightly browned.
Peel and chop the onions, carrots, and potatoes into large pieces. Set aside.
Add the chopped onions and whole peeled garlic cloves to the pot. Sauté for 5 minutes until the onions are translucent.
Pour in the water and add the bay leaves, black peppercorns, and salt. Bring to a boil.
Reduce the heat to low, cover, and let it simmer for 1 hour.
After 1 hour, add the carrots and potatoes to the pot. Simmer for another 30 minutes.
Cut the cabbage into wedges and add them to the pot. Simmer for an additional 30 minutes or until all vegetables are tender.
Adjust the seasoning with additional salt if needed. Stir in the red wine vinegar and let it cook for 5 more minutes.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 40.4 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 7982 mg | 170% | |
*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.
