Arrumandinho is a typical dish from the State of Pernambuco and it is not often found on restaurant menus.
The name comes from the presentation where the ingredients are arranged on the plate: one next to the other (arrumado).
It is a dish based on dried meat (charque*), farofa, vinaigrette, and black-eyed beans , those with the small black eye.
The one I tasted in Trancoso, at the restaurant “O Cacau” – which you see in the photo – was a very “chic” version, presented on a bed of carrot puree, with sautéed chicory and a decoration of a la palha potatoes, or stick-shaped.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Brazilian
Ingredients
- 17.6 oz dried beef
- 8.8 oz black-eyed beans
- 1.8 oz cassava flour (toasted)
- 4 cloves garlic
- 7.1 oz bacon
- to taste olive oil
- to taste butter
- to taste vinaigrette (tomato, onion, bell pepper)
- to taste salt
Preparation
Soak the dried beef in water for at least 12 hours.
Cook the beans in a quart of salted water.
Bring the dried meat to a boil in two quarts of water.
After boiling, let it boil for another ten minutes.
After cooking, cut it into cubes.
Sauté the diced bacon in a little oil.
Brown the dried meat together with the bacon.
Prepare the farofa, browning the cassava flour in butter with four finely chopped cloves of garlic.
To prepare the vinaigrette, see HERE.
Prepare the dish and arrange in this sequence: beans, farofa, vinaigrette, and dried meat.
Dinner with arrumandinho:
*Brazilian dried meat: charque
“Charque” is the name of the “carne seca” prepared in the southern region of Brazil with a subtropical climate. It is made with cut, salted beef that is left to dry under cover and then hung in the sun to finish dehydration.
Similar to carne do sol, but it uses more salt and is left to dry for a longer time.
For this recipe, you can buy dried beef online: HERE.
Or you can dry the meat, preferably veal, muscle, or loin, with a dehydrator for 7 hours.
