Brazilian BBQ Beef

Thank you for stopping by Simple Recipes and have a great week!As you might know, Brazil is well known for its BBQ. The meat is usually served with vinagrete sauce. This sauce is very simple and tasty, is kind of similar to the salsa, without the jalapeno. In this recipe I adapted from the original ones which use regular vinegar with balsamic vinegar. I prefer the balsamic vinegar due to its sweetness and less acidity. The vinagrete sauce can be served with not only steak but with chicken and sausage or even as a salad dressing.
Many of the meat cut is only lightly sprinkled with rock salt before grilling. By using only rock salt the taste of the meat is not overshadow by other flavors. Moreover, you will find that different cut of meats have different flavors.


1 onion chopped
2 tomatoes chopped
½ bunch Italian parsley
½ cup balsamic vinegar
1 teaspoon olive oil


Soak the onion in water and drain, a few times, to release the acid.

Mix all the ingredients and let it sit approximately 2 hours in the refrigerator.

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Quibe or Kibbeh

We grew up exposed to a lot of Middle Eastern food. We could buy them everywhere back in Sao Paulo, Brazil. This recipe is a “simpler” version of quibe or kibbeh since it does not require much assembly and instead of frying small portion, we just bake it, which is much healthier. I like to use bulgur # 2 since the grains are not so finely crushed.


1 ½ lb lean ground beef
¾ cup bulgur cut #2
½ cup finely chopped onion
½ teaspoon cinnamon
¼ teaspoon ground all spice
¾ teaspoon salt
½ teaspoon black pepper
¼ cup finely chopped parsley
¼ cup finely chopped green onion


Soak the bulgur in cold water for approximately 1 ½ hours. Drain the water by squeezing out the excess of water. Mix the bulgur to the ground beef and add all the others ingredients.
In a pyrex, gently press the ground beef and bulgur mix. Bake in 350 F for approximately 35 to 40 minutes. Serve warm with lemon, yogurt or hot sauce.


Did you know that bulgur is a cereal made from a mix of several different species of wheat? Mainly from durum wheat, which is high in protein and gluten, therefore bulgur contains more nutrition than rice. Bulgur is a common ingredient in Turkish, Middle Eastern, Indian and Mediterranean cuisine.

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Ground Beef with Yuca

This is a common dish in Brazil. It is simple and nutritious. Yuca or cassava is a root like potato and is very popular in the Brazilian diet.


1 ½ lbs of lean ground beef
2 tablespoon olive oil
3 cloves garlic finely chopped
1 large onion chopped
2 tomatoes without seed chopped
Salt and pepper to taste
½ cup fresh parsley and cilantro

2 lbs yucca root cooked and mashed
1 cup milk
2 tablespoon butter
Salt and pepper to taste
½ cup mozzarella cheese or parmesan cheese grated


In a pan, heat the oil and add ground beef, let is brown and then add garlic and onion.
Add the tomatoes, salt, pepper and cook until the liquid is evaporated.
Remove the pan from the heat and add the fresh parsley and cilantro.
Set the beef into a Pyrex dish.

In a bowl place the cooked yucca, milk, butter, salt and pepper. Mix them well.

Mounting the dish
Place the mashed yucca on top of the ground beef and top it with the cheese. Cook it is a pre-heated oven for approximately 20 minutes until the cheese are melted.
Serve immediately.


Yuca or cassava root is native of South America. It is extensively cultivated in tropical and subtropical regions. The flour made of the root is called tapioca. Since yucca undergoes Postharvest Physiological Deterioration, meaning that once root is separated from the main plant the root responds to a healing mechanism, which involves the production of coumaric acids. The coumaric acid will then oxidized the entire root and in within 2 to 3 days the root turns black. Due to this happening, it is hard to export yucca, therefore most of the time when you see yuca in the grocery store they are coated in wax, which is a way to preserve the root from oxidation.

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Chicken in Mayonnaise

This is great and simple. You’ll surprise your guests, the taste of this dish is so rich that your guests will think that you spend lots of time on it… This chicken can be accompanied by rice and salad or with your favorite vegetable. Try it, you will not regret!


3 large chicken breasts cut in half
3 tablespoon mayonnaise
1 teaspoon mustard
5 tablespoon chopped fresh parsley
Salt and pepper to taste


Mix the mayonnaise, mustard (in this particular recipe I used the stone ground mustard) and the chopped parsley.

Add salt and pepper to your taste, but be aware that mayonnaise contains salt, so if you are concern about the high consumption of salt, skip the salt.

Add the chicken breasts and let it sit for a few minutes.

Heat a large skillet (do not add any oil, since mayonnaise contain the necessary oil) and add the breasts.

Cook for approximately 4 minutes. Flip side and let it cook for another 4 to 5 minutes.

Make sure that it is thoroughly cooked.

Garnish the plate with some fresh parsley.

The left over can be easily warmed using microwave oven.


Did you know that mayonnaise is made of mainly vegetable oil and egg yolks? It is made by slowly adding oil to an egg yolk and whisking vigorously to disperse the oil, forming a stable emulsion. Usually it is seasoned with mustard, lemon juice or vinegar and salt.

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