Brazilian recipe
Ground beef with okra (Carne moída com quiabo)
Ground beef with okra is a classic dish that pairs the succulence of lean ground beef with the unique flavor of okra in a practical and comforting meal.
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Ingredients
300 g lean ground beef
200 g okra (approximately 14 pieces)
1/2 onion
2 cloves of garlic
1 finger chili (dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for garnish
200 g okra (approximately 14 pieces)
1/2 onion
2 cloves of garlic
1 finger chili (dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for garnish
Where to find ingredients
All ingredients can be found at local grocery stores and supermarkets. If finger chili is unavailable, a mild red chili can be used as a substitute. Fresh okra is available in the produce section.
Preparation method
- Let the meat sit out of the refrigerator for a while to reach room temperature before browning.
- Wash the okra thoroughly and dry them with a cloth to prevent excess mucilage during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small cubes.
- Finely mince the garlic cloves.
- Wash and coarsely chop the coriander leaves.
- Cut the finger chili in half.
- Remove the seeds and finely mince the chili.
- Crush the coriander seeds in a mortar and pestle to release their aroma.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef, leaving it in small mounds without stirring for 1 minute to brown.
- Season with salt and pepper and sprinkle the flour over the meat.
- Cook for 5 minutes, breaking up the clumps with a spatula until the meat is evenly cooked.
- Set the meat aside in a bowl and keep the skillet on the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Add the garlic, tomato paste, and coriander seeds, sautéing for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to loosen the browned bits.
- Once it starts to boil, add the okra and cook for 4 minutes.
- Return the meat to the skillet, add the minced chili, and cook for 2 more minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This dish perfectly balances technique and flavor. By searing the meat properly and preparing the okra to minimize its natural mucilage, you achieve a balanced texture and a sauce rich in aroma.
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