Soy-Free Lagarto Cozido
Indulge in the hearty, comforting flavors of **Soy-Free Lagarto Cozido**, a classic Brazilian dish reimagined for soy-free diets. This slow-cooked beef shank recipe highlights the rich depth of tender meat paired with colorful vegetables like carrots, potatoes, and celery, all simmered in a fragrant broth infused with garlic, onions, thyme, and bay leaves. Perfect for family dinners or gatherings, this one-pot delight is not only packed with wholesome ingredients but also brims with savory goodness, enhanced by the natural flavors of chicken or vegetable stock. With minimal prep and a long, gentle simmer, this dish guarantees melt-in-your-mouth beef and perfectly cooked veggies. Serve it hot with a generous ladle of broth for the ultimate soul-warming meal.
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Recipe Information
Ingredients
- 1000 grams beef shank (lagarto)
- 2 tablespoons olive oil
- 2 pieces small onions, chopped
- 4 pieces garlic cloves, minced
- 2 large carrots, sliced
- 3 medium potatoes, cubed
- 3 pieces celery stalks, chopped
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 sprig fresh thyme
- 1000 ml chicken stock (or vegetable stock for soy-free)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the beef shank dry with paper towels and season with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef shank and sear on all sides until browned, about 5-7 minutes per side. Remove the beef from the pot and set aside.
In the same pot, add chopped onions and garlic. Sauté until they become translucent, approximately 5 minutes.
Add the sliced carrots, cubed potatoes, and chopped celery to the pot, and cook for an additional 5 minutes.
Return the beef shank to the pot on top of the vegetables.
Add the bay leaves, black peppercorns, and thyme to the pot.
Pour in enough chicken stock to cover the ingredients, which should be around 1000 ml.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 2-3 hours or until the beef is very tender.
Check periodically and add a little more stock or water if necessary to keep the meat and vegetables submerged.
Once cooked, taste the broth and adjust seasoning with more salt and black pepper if needed.
Carefully remove the beef shank, let it cool slightly, then carve it into thick slices.
Serve the sliced beef with the vegetables and a generous ladle of broth.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7030 mg | 306% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 24.4 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 7350 mg | 156% | |
*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.
