We are globe trotting this week! We filmed this cooking demonstration of a Brazilian dish on Tuesday 11 Oct 2016 at 5pm on my Facebook page.
We went to Brazil to bring you Bife Role – Brazilian Style Beef Rolls. We made our rolls with spinach, carrot, garlic and bacon. They were simmered in a tomato based sauce for 30 minutes whilst we got on with the important job of getting our sensory systems ready for dinner by playing in the cubby! When you are ready, get your kids and ingredients ready, press play and cook along with us.
Why the globe trotting? We have taken up the #teachthemtheworld challenge by The World and Kids. We love watching the video on their weekly facts and then scouring pinterest to find a related dish. Here is this week’s video hosted by Bailee all about Sugarloaf mountain.
How fun does that cable car ride look that goes to the top of the mountain?
We found our inspiration for today’s recipe on the Authentic Brazilian Cuisine blog.
- 6 minute beef steaks
- 6 large leaves of English spinach (or 3 large handfuls of baby spinach)
- 2 carrots cut into 6 lengths each (2 legths for each roll)
- 3 rashers of short-cut bacon, rind removed and sliced in half length ways
- 2 cloves of crushed garlic
- 2 tsp olive oil
- ½ tsp white or red wine vinegar
- ½ brown onion, finely chopped
- 1 tin of crushed tomatoes
- 1 cup salt reduced beef or vegetable stock
- 1 tbsp chopped parsley
- Combine the garlic, olive oil and vinegar in a small bowl.
- Lay out the minute steaks and brush the insides with the garlic mixture.
- Divide the bacon, carrot sticks and English spinach leaves across the 6 beef steaks and then roll them inside. Secure the outsides with skewers (or toothpicks or kitchen string).
- In a large pan, brown the outsides of the beef rolls.
- Add the onion and cook until it starts turning translucent.
- Add the crushed tomatoes and stock. Bring to the boil and then turn down the heat until it is a simmer.
- Sitr every now and then. The dish will be ready in about 30-40 minutes, once the beef is tender and the sauce has reduced. Towards the end, add the parsley to the sauce.
Thanks for watching!
x Simone, Ellie and Verity
PS. If you love this, have a look back at some of our other South/Central American inspired recipes – Baked Taco Dinner, Peruvian Lomo Saltado or Central American Style Shredded Chicken (which includes fussy eater info for kids that don’t love meat).