Brazilian recipe
Cassava Casserole with Shredded Beef Ribs (Escondidinho de Mandioca com Costela Desfiada)
A delicious and comforting Brazilian casserole featuring creamy cassava puree topped with savory shredded beef ribs, perfect for a special meal.
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Ingredients
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g peeled cassava (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (sweet)
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g peeled cassava (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (sweet)
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Cassava (yuca) can be found in the produce section of most large supermarkets, particularly those with a diverse international selection, or at Latin American or specialty markets. Beef ribs are available at any butcher shop or supermarket meat counter. Tomatoes, onions, carrots, celery, garlic, parsley, milk, butter, and olive oil are standard supermarket items. Parmesan cheese is widely available in the dairy section. White wine vinegar and whole peppercorns are typically found in the condiments or spice aisles of supermarkets.
Preparation method
- Season the beef ribs with salt and pepper
- Wash the carrot and celery
- Cut the carrot into 3 pieces and the celery into 5 cm pieces
- Peel and cut the onion in half
- Insert the bay leaf and whole cloves into one half of the onion
- Mince the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tablespoon of olive oil and brown the beef ribs in batches for 3 minutes per side
- Transfer the browned ribs to a bowl
- Repeat the process with the remaining meat, adding a little olive oil each time
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pot to dissolve any browned bits
- Return the beef rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, close the pressure cooker lid, and increase the heat
- Once the cooker whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the cooker
- Using tongs, transfer the beef ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another use
- Shred the meat from the beef ribs using two forks, discarding any fat and bones
- Cut the cassava into large 8 cm pieces
- Place the cassava in the pressure cooker, cover with water without exceeding 2/3 of the pot's capacity
- Close the pressure cooker lid and place over medium heat
- When it starts whistling, lower the heat and cook for 20 minutes
- While the cassava is cooking, prepare the other ingredients
- Wash, dry, and cut the tomatoes in half, discard the seeds, and dice into 0.5 cm cubes
- Wash, dry, and finely chop the parsley
- Peel and finely chop half of the onion
- After the 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked cassava to a sieve and drain the water thoroughly
- Place the cooked cassava in a bowl, add the butter and milk
- Season with salt and pepper to taste and blend with an immersion blender until smooth (or mash with a fork)
- In a bowl, mix the tapioca starch with the reserved beef broth
- Place a medium saucepan over medium heat
- Drizzle with 1 tablespoon of olive oil, add the chopped onion, and sauté for 3 minutes until softened
- Add the diced tomato and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down
- Add the shredded beef rib meat and the broth and tapioca starch mixture
- Stir for 1 minute and turn off the heat
- Add the chopped parsley and season with salt and pepper to taste
- Preheat the oven to 220 ºC (high heat)
- Grease a baking dish with 1 tablespoon of olive oil
- Spread the shredded beef rib meat evenly on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
Cassava Casserole with Shredded Beef Ribs is a classic Brazilian dish renowned for its irresistible combination of flavors and textures. The creaminess of the cassava puree perfectly contrasts with the succulence of the shredded, sautéed beef ribs, creating a comforting and memorable meal.
This recipe is ideal for sharing with family and friends, whether for a Sunday lunch or a special occasion. The preparation, which involves cooking the beef ribs in a pressure cooker for easy shredding and cooking the cassava until tender, results in a flavorful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
This recipe is ideal for sharing with family and friends, whether for a Sunday lunch or a special occasion. The preparation, which involves cooking the beef ribs in a pressure cooker for easy shredding and cooking the cassava until tender, results in a flavorful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
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