Brazilian Beef Picadinho with Spiced Pumpkin, Coconut Rice, and Lime Vinaigrette

Name: Brazilian Beef Picadinho with Spiced Pumpkin, Coconut Rice, and Lime Vinaigrette
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb lean beef, cubed; 1.1 lb pumpkin, cubed; 1 cup long-grain white rice; 1 cup coconut milk; 1 1/2 cups water; 1 1/4 cups white onion, chopped; 1 1/4 cups ripe tomato, diced; 1 tbsp garlic, minced; 3 tbsp olive oil; 1 tbsp butter; 2 tbsp white wine vinegar; 3 tbsp lime juice; 2 tbsp tomato paste; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 cup fresh parsley, chopped; 1/4 cup scallions, chopped; 1 leaf bay leaf; 2 tsp brown sugar; 1 3/4 tsp salt; 1 tsp black pepper

An original dish inspired by home-style Brazilian flavors: seared beef cubes glazed with onion, garlic, tomato, and a touch of vinegar, served with spiced roasted pumpkin, fragrant coconut rice, and a fresh lime-parsley vinaigrette.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g lean beef, cubed (such as sirloin or tender chuck)
500 g pumpkin, cubed (peeled)
200 g long-grain white rice (uncooked)
240 ml coconut milk (unsweetened)
360 ml water (for the rice)
180 g white onion, chopped (divided)
200 g ripe tomato, diced (divided)
18 g garlic, minced (divided)
45 ml olive oil (divided)
15 g butter (for the rice)
30 ml white wine vinegar (divided)
45 ml lime juice (freshly squeezed)
30 g tomato paste
4 g sweet paprika (divided)
2 g ground cumin
1 g dried oregano
20 g fresh parsley, chopped (divided)
30 g scallions, chopped
1 unit bay leaf
8 g brown sugar
10 g salt (or to taste)
3 g black pepper (or to taste)

Nutrition facts

per serving

624 kcal

Calories

31 g

Protein

47 g

Carbs

34 g

Fat

4 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220°C / 425°F. On a tray, toss the pumpkin with 1 tablespoon olive oil, 1 teaspoon sweet paprika, the cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2
2. Roast the pumpkin for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until browned on the edges and tender.
3
3. Meanwhile, rinse the rice under cold water. Heat a medium saucepan over medium heat and add the butter along with 1/3 of the chopped onion and 1/3 of the minced garlic. Cook for 2 to 3 minutes until softened.
4
4. Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
5
5. Season the beef with 1 teaspoon salt, 1/2 teaspoon black pepper, and the remaining teaspoon of sweet paprika.
6
6. Heat a wide skillet or shallow pot over medium-high heat with 1 tablespoon olive oil. Brown half of the beef for 2 to 3 minutes per side. Remove and repeat with the remaining beef, using the other 1/2 tablespoon olive oil if needed.
7
7. In the same skillet, add the remaining onion and cook for 3 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the tomato paste and stir for 1 minute to deepen the flavor.
8
8. Add the diced tomato, bay leaf, brown sugar, and 1 tablespoon white wine vinegar. Cook for 4 to 5 minutes until the tomato softens and creates a juicy base.
9
9. Return the beef to the skillet along with any collected juices. Mix well and cook for 6 to 8 minutes over medium heat until the sauce thickens slightly and the beef is cooked through but still juicy. Remove the bay leaf.
10
10. In a bowl, mix the scallions, half of the parsley, the remaining tablespoon of white wine vinegar, the lime juice, the remaining 1/2 tablespoon olive oil, a pinch of salt, and a pinch of pepper to make the vinaigrette.
11
11. Fluff the coconut rice with a fork and fold in the remaining parsley. Serve the rice with the beef picadinho and roasted pumpkin. Finish with the lime vinaigrette on top or on the side.
12
12. If you want to keep the dish warm before serving, cover it and hold it in a low oven at 95°C / 200°F for up to 10 minutes.

Chef tips

For better browning, pat the beef dry before cooking and sear it in batches so it does not release too much moisture. The pumpkin tastes better if the tray is not overcrowded.

Substitutions

You can use jasmine rice instead of long-grain rice. The pumpkin can be replaced with sweet potato. If you do not have white wine vinegar, use apple cider vinegar in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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