This recipe for a side dish popular across Brazil (and named Drayman’s rice in other parts of the country) features dried salt-preserved beef and other yummy, simple flavours. Together they create a spectacular accompaniment to grilled meat.
- 1 kg dried, salted beef or jerky
- 6 garlic cloves, crushed
- 250 ml (1 cup) oil
- 6 cups water
- 1 onion, chopped
- 1 red capsicum
- 4 tomatoes, seeded
- 500 g white rice
- salt and pepper
- 2 tbsp chopped spring onion, parsley or chives, to garnish
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.
Soaking time overnight
Marinating time 5 minutes
You will need to begin this recipe 1 day ahead.
Cut dried beef into medium cubes. Soak overnight to remove excess salt.
Drain beef. Rub with garlic and stand for 5 minutes, to marinate. Heat oil in a medium saucepan over medium-high heat. Add beef and cook, stirring constantly, for 5 minutes or until browned. Drain oil.
Add the water gradually, until beef is soft.
Add onion, capsicum and tomato. Cook for 3-4 minutes or until soft. Increase heat to high. Add rice and stir to coat grains. Add water to cover and stir to combine. Season with salt. Reduce heat, cover and simmer for 15 minutes or until rice is cooked.
Remove from heat and use a fork to fluff up rice. Scatter with parsley and chives. Serve warm.