Brazilian recipe
Cassava Casserole with Shredded Beef Ribs
A delicious cassava casserole with shredded beef ribs, a comforting and flavourful Brazilian recipe perfect for a special meal.
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Ingredients
1 kg beef ribs, cut into pieces
1/2 medium onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
salt and freshly ground black pepper to taste
600 g cassava (yuca), peeled
1/2 cup beef broth
2 ripe tomatoes
1/2 medium onion
1/2 cup milk
2 tsp tapioca starch
5 sprigs fresh parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tbsp olive oil
1/2 medium onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
salt and freshly ground black pepper to taste
600 g cassava (yuca), peeled
1/2 cup beef broth
2 ripe tomatoes
1/2 medium onion
1/2 cup milk
2 tsp tapioca starch
5 sprigs fresh parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tbsp olive oil
Where to find ingredients
Beef ribs, cassava (yuca), onion, carrot, celery, garlic, tomatoes, parsley, milk, butter, and Parmesan cheese can be found at most grocery stores. White wine vinegar and peppercorns are available in the spice or vinegar aisle. Bay leaves and whole cloves are in the spice section. Olive oil is typically found in the cooking oil aisle. Tapioca starch can be found in the baking or international foods aisle.
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 chunks
- Peel and halve the onion
- Skewer the bay leaf and whole cloves into one half of the onion
- Smash the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (uncovered) over medium heat
- Drizzle with 1 tbsp olive oil and brown the 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 ribs to the pot
- Add the studded onion half, carrot, celery, garlic cloves, and peppercorns
- Cover with water, cover the pot, and increase the heat
- Once the pot whistles, reduce the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the pot
- 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, ensuring not to fill more than 2/3 of the pot's capacity
- Cover the pot and bring to medium heat
- Once it starts whistling, reduce the heat and cook for 20 minutes
- While the cassava is cooking, prepare the other ingredients
- Wash, dry, and halve the tomatoes, discard the seeds, and dice into 0.5 cm cubes
- Wash, dry, and finely chop the parsley
- Peel and finely chop half the onion
- After the 20 minutes of cassava cooking time, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked cassava to a sieve and let it drain well
- 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 separate bowl, mix the tapioca starch with the reserved beef broth
- Heat a medium saucepan over medium heat
- Drizzle with 1 tbsp olive oil, add the chopped onion, and sauté for 3 minutes until softened
- Add the diced tomatoes and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down
- Stir in the shredded beef ribs and the broth-tapioca mixture
- Cook for 1 minute and turn off the heat
- Stir in the chopped parsley, and season with salt and pepper to taste
- Preheat the oven to 220 ºC (425 ºF)
- Grease a casserole dish with 1 tbsp olive oil
- Spread the shredded beef ribs evenly on the bottom of the casserole dish
- Cover the meat with the cassava purée and smooth the top with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the purée
- Bake in the preheated oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
This Cassava Casserole with Shredded Beef Ribs is a classic Brazilian dish, known for its irresistible combination of flavours and textures. The creaminess of the cassava purée perfectly contrasts with the succulence of the shredded and 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 pressure-cooking the ribs for easy shredding and cooking the cassava until tender, results in a flavourful 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 pressure-cooking the ribs for easy shredding and cooking the cassava until tender, results in a flavourful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
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