Chechen-style Rebocado

Ingredients

In the Chechen-style Rebocado, we adapt the original Brazilian dish by incorporating Chechen spices and herbs, which give it a distinct flavor profile. Additionally, we use traditional Chechen ingredients such as tomatoes, onions, and garlic to create a rich and flavorful sauce that complements the meat perfectly. We alse have the original recipe for Rebocado, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 2 tablespoons Chechen spice blend (a mix of coriander, cumin, paprika, and black pepper) 2 tablespoons Chechen spice blend (a mix of coriander, cumin, paprika, and black pepper)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) beef or lamb broth 1 cup (240ml) beef or lamb broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the meat and Chechen spice blend. Mix well to ensure the meat is evenly coated. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the marinated meat to the skillet and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they start to soften.
5. 5.
   Pour in the beef or lamb broth and season with salt to taste. Reduce the heat to low, cover the skillet, and simmer for about 1 hour or until the meat is tender.
6. 6.
   Once the meat is cooked, remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Chechen-style Rebocado hot with rice or traditional Chechen bread.

Treat your ingredients with care...

• Chechen spice blend — If you can't find a pre-made Chechen spice blend, you can make your own by combining equal parts coriander, cumin, paprika, and black pepper. Adjust the quantities according to your taste preferences.

Tips & Tricks

• For a spicier version, add a pinch of Chechen chili powder to the spice blend.
• Serve the Chechen-style Rebocado with a side of Chechen pickles for an extra burst of flavor.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the dish.
• Experiment with different cuts of meat, such as beef tenderloin or lamb shoulder, to vary the texture and flavor of the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Chechen-style Rebocado hot with steamed rice or traditional Chechen bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, arrange the Chechen-style Rebocado on a platter and sprinkle some additional Chechen spice blend on top. Serve with a side of Chechen pickles and fresh herbs for a vibrant and appetizing display.