Brazilian Entreveiro — Smoky Meat & Araucaria Pine Nut Casserole

Name: Brazilian Entreveiro — Smoky Meat & Araucaria Pine Nut Casserole
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Brésilienne
Ingredients: 1 kg (2.2 lb) cooked araucaria pine nuts (pinhão); 200 g (7 oz) smoked bacon or lardons; 300 g (10.5 oz) smoked pork sausage (calabresa or similar), thinly sliced; 500 g (1.1 lb) pork shoulder, cut into cubes; 500 g (1.1 lb) beef rump, cut into cubes; 500 g (1.1 lb) potatoes, peeled and cubed; 2 green bell peppers, sliced; 2 onions, thinly sliced; 5 cloves garlic, minced; Salt to taste; 1 pinch white pepper; 1 tablespoon dried basil

By Marie Lefebvre · Updated October 20, 2026

Entreveiro is a hearty, rustic one-pot dish from Brazil's southern highlands, beloved for its bold layers of smoked sausage, tender pork, beef, and the uniquely earthy araucaria pine nuts. It's the kind of meal that brings everyone to the table and keeps them there.

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Medium

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🛒 Ingredients

10 servings

1 kg (2.2 lb) cooked araucaria pine nuts (pinhão)
200 g (7 oz) smoked bacon or lardons
300 g (10.5 oz) smoked pork sausage (calabresa or similar), thinly sliced
500 g (1.1 lb) pork shoulder, cut into cubes
500 g (1.1 lb) beef rump, cut into cubes
500 g (1.1 lb) potatoes, peeled and cubed
2 green bell peppers, sliced
2 onions, thinly sliced
5 cloves garlic, minced
Salt to taste
1 pinch white pepper
1 tablespoon dried basil

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Directions

1
Cook the araucaria pine nuts in a pressure cooker for 45 minutes. Drain and set aside.
2
Boil the potato cubes in salted water for about 10 minutes until just tender but still firm. Drain and set aside.
3
In a large heavy-bottomed pot, fry the bacon over medium heat until golden and crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
4
In the bacon fat, lightly fry the smoked sausage slices for 2–3 minutes per side. Remove and set aside.
5
Working in batches, sear the pork shoulder and beef rump cubes in the same pot until browned on all sides. Set aside.
6
In the remaining fat, sauté the onion and garlic until golden.
7
Add the green bell pepper strips and cook for 3–4 minutes until softened.
8
Add the cooked potato cubes, stir gently, and splash in a little water if needed to prevent sticking.
9
Season with salt, white pepper, and dried basil.
10
Return the bacon, smoked sausage, all meats, and the pine nuts to the pot. Stir gently, cover, and simmer over low heat for 10 minutes to let the flavours meld.

💡 Chef's Tip

If araucaria pine nuts are unavailable, cooked chestnuts are the closest substitute. Be careful not to overcook the potatoes — they should hold their shape in the final dish. Letting the casserole rest for 5 minutes off the heat before serving deepens the flavours.