Beef Brazilien

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 3 pounds beef round steak, cut into ¾-inch cubes
  • 1 garlic clove, minced
  • 3 onions, sliced
  • ¼ cup all-purpose flour
  • 1 cup dry red wine
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried orégano
  • 1 cup strong black coffee


    1. Melt the butter in a deep frying pan or chicken fryer. Add steak and brown on all sides. Add garlic and onions. Cook until onions are soft but not brown. Remove meat and onions from pan.

    2. Blend flour with butter remaining in pan. Add the wine, seasonings and coffee. Stir until slightly thickened.

    3. Return meat and onions to pan. Cover and bring to a boil. Simmer for one and one-half hours, or until meat is tender.