Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
This dish is a staple of Brazilian cuisine, perfectly pairing succulent ground beef with the unique texture and flavor of okra.
0.0 / 5 by 0 Reviews
Ingredients
300 g ground beef (patinho)
200 g okra (approximately 14 pieces)
1/2 onion
2 garlic cloves
1 red chili pepper
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 ground black pepper to taste
Fresh coriander leaves to taste
200 g okra (approximately 14 pieces)
1/2 onion
2 garlic cloves
1 red chili pepper
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 ground black pepper to taste
Fresh coriander leaves to taste
Where to find ingredients
Find fresh produce and meats at local supermarkets or traditional municipal markets. For the specific cut 'patinho', you may use lean ground beef as a substitute. If fresh coriander is unavailable, flat-leaf parsley is a common alternative.
Preparation method
- Let the beef sit out of the refrigerator for a while to reach room temperature before browning.
- Wash the okra thoroughly and dry them well with a cloth to prevent excess sliminess 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 fresh coriander leaves.
- Cut the red chili pepper in half.
- Remove the seeds and chop the chili into very small pieces.
- 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 undisturbed for 1 minute to brown.
- Season with salt and pepper, then sprinkle with the flour.
- Cook for 5 minutes, breaking up the lumps with a spatula until the beef is evenly cooked.
- Transfer the beef to 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 crushed coriander seeds, sautéing for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to release the browned bits.
- Once it starts to boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the chopped chili pepper, and cook for another 2 minutes until the sauce slightly thickens.
- Finish with fresh coriander and serve immediately.
Observations
This preparation balances technique and flavor. By searing the meat properly and preparing the okra to minimize its natural mucilage, you achieve a dish with perfect texture and a rich, aromatic sauce.
Ratings and comments