Milk-Cured Beef, Brazilian Method
Beef cured in powdered milk, then grilled and plated with farofa, butter beans and an Amazonian jus rôti. Six lessons, six recipes.
Alex Atala
Chef and owner, D.O.M. · São Paulo
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 32 min total
About this course
Brazilian cured beef opens this class: a whole piece buried in powdered milk, one plain ingredient that changes taste and texture at once, then finished over charcoal until the crust sets. Around it sit mandioca worked into farofa, a butter bean salad, a classic jus rôti and an Amazonian version of that same jus.
The logic runs outward from the cure. Powdered milk draws moisture and leaves a sweet crust that takes fire well, the jus is built classically and then rebuilt with Amazonian aromatics, and the farofa carries texture while the beans carry weight. Every accompaniment is chosen to survive the smoke rather than compete with it.
Six lessons, thirty-two minutes of video. You finish able to run the cure, read the beef off the charcoal, and build the plate around it instead of beside it.
"The Amazon has its own pantry, once you learn to read it, Brazilian cooking opens up completely."
Alex Atala · Chef de Cuisine @ D.O.M. Restaurante
Lessons
6
Video
32 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian, Portuguese
At the end of this course you will be able to
Cure a whole piece of beef in powdered milk and judge when it is ready.
Grill cured beef over charcoal without drying out the crust or the centre.
Cook mandioca and turn it into a farofa with the texture the plate needs.
Build a classic and an Amazonian jus rôti, then plate beef with farofa and beans.
Cured beef today, pâté en croûte tomorrow.
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Meet your instructor
Alex Atala
Chef and owner, D.O.M., São Paulo · A two-star kitchen from 2015
Alex Atala is a Brazilian chef who started cooking at 19 and trained in French and other European kitchens before returning home. In 1999 he opened D.O.M. in São Paulo, which earned two stars in 2015 and became a reference point for the region.
His work is built on indigenous ingredients and the biodiversity of the Amazon, and he runs Retratos do Gosto, a project advocating sensible consumption. In this class he applies that to one cut of beef, a cure, and the staples served beside it.
What chefs say
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Who is this course for?
New to curing or already doing it
First-time and practised cooks who want the cure, the jus rôti and the charcoal finish right.
Cured beef and the plate around it
Cooks who want to see how a powdered milk cure draws moisture and leaves a sweet crust for the grill.
Anyone curious about Brazilian cooking
Cured beef, farofa and butter bean salad, cooks who want Brazilian cooking as it is done there.
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Ultimate Cured Beef & True Brazilian Recipes · Alex Atala
