Carne de sol e cuscuz de milho com feijão verde | Rita Lobo | Cozinha Prática

Rita Lobo welcomes Rodrigo Oliveira, and the chef teaches how to make sun-dried beef and corn couscous with green beans. He shows step-by-step how to cure meat and how to make the perfect couscous. This is a great lunch option, a complete and delicious meal. #NhacGNT #RitaLobo #PracticalKitchen Ingredients: For the corn couscous: 2 cups of flaked cornmeal 2 cups of cooked green beans 1 cup of Japanese pumpkin, cut into 0.5 cm cubes 2 tomatoes 1 red onion ½ teaspoon of chopped chili pepper (seedless) ½ teaspoon of chopped allspice pepper Olive oil to taste Cilantro to taste For the sun-dried meat: 1 kg of rump heart (also known as rump heart or rump center) 3 tablespoons of fleur de sel (or coarse salt) 1 teaspoon of brown sugar Ghee (to taste) Instructions: In a bowl, add the cornmeal and gradually add 1 cup of water, stirring constantly. Mix with your hands until it reaches the consistency of wet sand. Let it sit for 5 minutes to hydrate. Fill the bottom of the couscous pot with water and place the steamer basket in the pot. Gently transfer the hydrated cornmeal to the basket with your hands (or a spoon), without compacting it. Cover and cook over medium heat for about 20 minutes after boiling. Check the doneness: when you open the lid, the couscous should be puffed and very soft to the touch. Let the couscous rest, covered, for 10 minutes after cooking. Meanwhile, prepare the other ingredients: peel and finely chop the onion. Cut the tomatoes in half, discard the seeds, and cut each half into small cubes. Wash, dry, and finely chop the cilantro, including the stems. Place a large pot over medium heat. Drizzle with ¼ cup olive oil, add the onion, and sauté for 3 minutes, until softened. Add the chopped squash, season with a pinch of salt, and sauté for 4 minutes, until slightly tender but not falling apart. Add the peppers and tomatoes, and stir well for 1 minute. Add the cooked beans to the sauté, season with salt, and stir to heat through. Fluff the cooked couscous with a fork and add to the pan. Add the chopped cilantro and mix gently. Transfer to a bowl, drizzle with olive oil to taste, and serve. For the green beans: Place 2 cups of green beans in a bowl and rinse well under running water. Drain and transfer the beans to a medium saucepan. Cover the beans with water and cook over high heat for about 20 minutes, until cooked through but still firm and not falling apart. For the sun-dried meat: In a small bowl, combine the salt and brown sugar (if using coarse salt, use a mortar and pestle to break it into smaller pieces). Cut the meat into 4 large pieces and pat dry with a paper towel. Place the pieces in a bowl and sprinkle with the sugar and salt mixture, spreading it evenly with your hands to coat the entire surface. Cover the bowl and refrigerate for two days. After the first day, open the bowl, drain any liquid that has formed, and turn the pieces of meat over. Close the bowl again and return to the refrigerator. After the second day, transfer the meat to a baking sheet and refrigerate for another day, uncovered. This will dry out the surface of the meat. After the curing time, remove the meat from the refrigerator and cut each piece in half. You will have 8 portions in total. In this taller, square shape, the meat will be reddish in the center. If you prefer a thinner steak, you can cut a slit in the middle of each piece, not all the way through, as if opening a book. Press gently with your hand to level it. Heat a large skillet over medium heat. When hot, add as many pieces of meat as will fit—no need to add oil; the meat will develop a golden crust and pull away from the pan. Turn the pieces with a spatula to brown the meat on all sides. Transfer the browned pieces to a plate and repeat with the remaining pieces. Once all are browned, let the pieces rest for a few minutes while you wash the skillet. Return the skillet to medium heat. Drizzle with ¼ cup of ghee and return as many pieces of meat as will fit to the skillet. Using a spoon, baste the meat with the hot butter for 4 minutes, until the inside is warm and the surface is browned. Let the meat rest for another 4 minutes before slicing and serving. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br