Brazilian recipe
Ground Beef with Okra
Ground beef with okra is a Brazilian culinary classic, blending the tenderness of beef with the unique flavour of okra in a practical and comforting dish.
0.0 / 5 by 0 Reviews
Ingredients
300 g ground beef (patinho)
200 g okra (about 14 pieces)
1/2 onion
2 cloves garlic
1 'dedo-de-moça' 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
Cilantro leaves for serving
200 g okra (about 14 pieces)
1/2 onion
2 cloves garlic
1 'dedo-de-moça' 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
Cilantro leaves for serving
Where to find ingredients
Ground beef (often labelled as 'ground beef' or 'lean ground beef' at your local supermarket). For a leaner cut, look for 'patinho' if available in Brazilian or Latin markets.
Okra can be found in the produce section of most larger grocery stores or at specialty produce markets. If you can't find fresh okra, frozen okra is an acceptable substitute – simply thaw it before using.
'Dedo-de-moça' chili pepper is a common Brazilian chili. You can find it at Latin or Brazilian markets. If unavailable, a finely chopped jalapeño or serrano pepper (seeds removed for less heat) can be used as a substitute.
Okra can be found in the produce section of most larger grocery stores or at specialty produce markets. If you can't find fresh okra, frozen okra is an acceptable substitute – simply thaw it before using.
'Dedo-de-moça' chili pepper is a common Brazilian chili. You can find it at Latin or Brazilian markets. If unavailable, a finely chopped jalapeño or serrano pepper (seeds removed for less heat) can be used as a substitute.
Preparation method
- Take the meat out of the fridge for a while to reach room temperature before browning
- Wash the okra well and pat them dry with a towel to prevent excess slime during cooking
- Trim the ends off the okra and slice them on the bias into 1.5 cm pieces
- Dice the onion into small pieces
- Finely mince the garlic cloves
- Wash and roughly chop the cilantro leaves
- Slice the chili pepper in half
- Remove the seeds and finely dice the pepper
- Crush the coriander seeds in a mortar and pestle to release the aroma
- Heat a large skillet over medium heat
- Add 1 tablespoon of olive oil and spread the ground meat in small clumps, letting it sit undisturbed for 1 minute to brown
- Season with salt and pepper and sprinkle with all-purpose flour
- Cook for 5 minutes, breaking up any clumps with a spatula until the meat is cooked through
- 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
- Stir in the garlic, tomato paste, and coriander seeds, sautéing for 1 more minute
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to deglaze the flavour
- Once it comes to a boil, add the okra and cook for 4 minutes
- Return the meat to the skillet, add the chili pepper, and cook for 2 more minutes until the sauce slightly reduces
- Finish with the fresh cilantro and serve immediately
Observations
This dish combines technique and flavour. By properly searing the beef and preparing the okra to minimize its sliminess, you'll achieve a balanced texture and a rich, aromatic sauce.
Ratings and comments