Brazilian recipe
Ground beef with okra
Ground beef with okra is a Brazilian staple, pairing the tenderness of lean ground beef with the unique flavor of okra in a hearty, soul-warming dish.
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Ingredients
300g lean ground beef
200g okra (approx. 14 pieces)
1/2 onion
2 cloves garlic
1 finger chili (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly cracked black pepper to taste
Fresh cilantro leaves to garnish
200g okra (approx. 14 pieces)
1/2 onion
2 cloves garlic
1 finger chili (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly cracked black pepper to taste
Fresh cilantro leaves to garnish
Where to find ingredients
You can find lean ground beef and fresh vegetables at local supermarkets or the Cheapside Public Market. Okra is widely available in the produce section; look for firm, bright green pods. Coriander seeds and spices are stocked in the baking or international aisles of most grocery stores.
Preparation method
- Remove the meat from the refrigerator early to reach room temperature before searing.
- Wash the okra thoroughly and pat dry with a cloth to help minimize the "slime" during cooking.
- Trim the stems off the okra and slice them into 1.5 cm pieces on a diagonal bias.
- Finely dice the onion.
- Mince the garlic cloves.
- Roughly chop the fresh cilantro leaves.
- Slice the finger chili in half lengthwise.
- Remove the seeds from the chili and finely dice the flesh.
- Crush the coriander seeds in a mortar and pestle to release their essential oils.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef, letting it sear in small mounds for 1 minute without stirring.
- Season with salt and pepper, then sprinkle with the flour.
- Cook for 5 minutes, using a spatula to break up any lumps until the meat is browned evenly.
- Remove the meat from the pan and set aside, keeping the skillet on the heat.
- Add the remaining oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Pour in the water gradually, scraping the bottom of the skillet to deglaze and incorporate the browned bits.
- Once the liquid reaches a boil, add the sliced okra and cook for 4 minutes.
- Return the cooked meat to the skillet, fold in the diced chili, and cook for another 2 minutes until the sauce slightly thickens.
- Garnish with fresh cilantro and serve immediately.
Observations
This dish is a masterclass in texture and taste. By searing the beef properly and using specific prep techniques to manage the okra's natural mucilage, you achieve a balanced consistency and a deeply flavorful sauce that is ideal for a comforting home-cooked meal.
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