The Mata Bar smokes their beef for 4 hours before braising it – giving it an even richer flavour. Here’s an adapted version of this dish to try making at home.
Preheat oven to 350ºF. Season beef with salt and pepper. Heat oil in an oven-proof pot over high heat. Add beef and cook 2-3 minutes per side or until browned. Remove to a platter and reserve.
Reduce heat to medium. Add vegetables and cook until softened. Deglaze with Cachaça.
Return beef to pot and add enough stock to cover 2/3 of the meat. Cover and bake for 3 hours or until meat is falling apart.
Remove meat from liquid and pull it apart using two-forks. Reserve.
Strain the braising liquid and place it in the fridge for a few hours or until the fat solidifies on the top.
Remove the fat then place in a pot over high heat. Bring to a boil. Combine cornstarch with 1 Tbsp cold water and stir into gravy. Bring to a boil then remove from heat. Season with salt and pepper to taste.
Heat oil in a deep fryer over medium-high. Fry cassava until golden brown, season it with salt and pepper. Add cheese curds and combine until cheese curds just begin to melt.
Plate cassava mix and top with pulled beef, gravy and herbs.