The first time I had this sunny Brazilian drink, it was in the dead of winter vacationing in North Germany!
Germans adore its slightly sweet and absolutely refreshing flavor, the perfect remembrance of their summer holidays abroad but it actual hails from sunny Brazil.
- 2 limes, cut into wedges
- 4 teaspoons granulated sugar
- 5 ounces Cachaça or white rum
- In a large stockpot over medium heat, warm the oil until hot but not smoking. Sprinkle the meat with salt and brown in batches, turning occasionally, 3-4 minutes per side. Reduce heat to medium and add the tomato paste, cumin, cinnamon, and chilies. Cool until the spices become fragrant, 1-2 minutes. Add the white wine and cook 2-3 minutes until the liquid decreases slightly. Add tomato, onion, garlic, pepper, bay leaves, and beef broth, and bring to a boil.
- Simmer covered, until meat is tender (about 1 1/2- 2 hours). Remove the meat to a platter. Pick out the bay leaf and red chilies, and discard. Remove the garlic bulb, squeeze out as much garlic as you like, and discard the papery skin. In a food processor or blender, purée the sauce and return it to the stockpot. Season to taste with salt and pepper. Pour your fragrant sauce over the meat and uncork a lovely bottle of Rioja. Buen Provecho!
Nutritional Stats Per Serving (3 ounces): 197 calories, 0 g protein, 6 g carbohydrates, 0g fat (0 g saturated), 0 mg cholesterol, 0 g fiber, 1 mg sodium.
Weight Watchers® Points Plus: 1