Paçoca, a popular side dish for beans and stew dishes, is a type of sun-dried beef that is mixed with cassava flour and ground until it’s very fine.
- 1 kg dried, salted beef or jerky
- 3 garlic cloves, crushed
- 500 ml (2 cups) oil
- 250 g cassava flour
- 100 g butter
- 1 onion, sliced
- 8 garlic cloves, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time overnight
Marinating time 5 minutes
You will need to begin this recipe 1 day ahead.
Soak dried beef overnight to remove excess salt.
Cook beef in a medium saucepan of boiling water for 5 minutes. Drain and cut beef into small cubes, Season with crushed garlic. Stand for 5 minutes to marinate.
Heat oil in a medium frying pan over medium heat. Cook meat for 5 minutes or until well browned. Drain all oil from pan. Slowly add water and cook until beef is soft.
Transfer beef to a large stone or wooden pestle. Add cassava flour. Pound mixture for about 10 minutes or until fine and crumbly. Season with salt. Cool.
Heat butter in a small saucepan over medium heat. Cook onion and sliced garlic for 10 minutes or until browned.
Serve beef mixture with fried onion and garlic.
• Cassava is a native South American plant. Cassava flour is available at speciality grocers or online.