Thinly chop <quantity>5</quantity> garlic cloves

Remove the stems of <quantity>500<unit>g</unit></quantity> of collard greens

Stack the collard leaves and roll them lengthwise, applying a little pressure

Trim the end of the roll and slice it very thinly. Trim off the end tip

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a pan over medium-high heat

Add the garlic and stir until lightly golden

Add the collard and stir so the garlic mixes well with it. Cook it for 1m until the collard wilts

Add salt to taste and combine

Remove from the heat and serve. The sautéed collar greens are ready

Beat <quantity>3</quantity> eggs in a bowl

Season with salt to taste and mix

Halve <quantity>6</quantity> ripe bananas

Dredge the bananas in a bowl with <quantity>100<unit>g</unit></quantity> of all-purpose flour and then dip the floured bananas into the egg mixture

Press the egg-coated bananas into <quantity>100<unit>g</unit></quantity> of breadcrumbs, coating evenly on both sides

Fry the bananas in a pan with <quantity>1<unit>L</unit></quantity> vegetable oil at <temperature>170<unit>°C</unit></temperature> until golden brown. Rest them on a tray lined with paper towels. The banana milanese is ready

Trim, peel, and small dice <quantity>1</quantity> onion

Peel, trim, and medium dice <quantity>1</quantity> carrot

Trim the excess fat of <quantity>1<unit>kg</unit></quantity> of chuck eye

Cut the meat into medium cubes

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a large pot over medium heat. Add ⅓ of the meat

Season with salt and black pepper to taste. Mix well

Sear the meat until golden brown. Repeat the process with the remaining pieces, dividing them into two batches. Set the meat aside

Add the diced onion to the pot and cook until translucent

Add the diced carrot and <quantity>150<unit>g</unit></quantity> of tomato sauce. Stir to combine

Add the meat back into the pot and mix it

Add <quantity>350<unit>g</unit></quantity> of dark beer and <quantity>500<unit>g</unit></quantity> of water. Stir to combine

Turn the heat up to medium-high. Cook for 20-30m until the meat is tender and the sauce has thickened

Thinly slice <quantity>1</quantity> onion

Place <quantity>2<unit>tbsp</unit></quantity> of butter in a saucepan over medium heat and melt

Add the sliced onion and cook, stirring constantly, until caramelized and light brown

Add <quantity>1<unit>cup</unit></quantity> of flaky corn flour and mix to combine

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir until melted and combined

Season with salt to taste. The corn flour farofa is ready

Turn off the heat and add <quantity>20<unit>g</unit></quantity> of cubed cold butter. Mix until it melts

Plate it on a serving dish. The beef stew is ready

Serve a portion of cooked rice and Beef Stew

Serve a portion of Corn Flour Farofa and Sautéed Collard Greens

Add a Milanese Banana and garnish with coriander. The picadinho set plate is ready

Enjoy these Brazilian flavors!