Brazilian recipe
Cassava Casserole with Shredded Beef Ribs
Delicious shredded beef rib and cassava casserole, a comforting and flavorful Brazilian recipe perfect for a special lunch.
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Ingredients
1 kg beef ribs, in 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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (tapioca starch)
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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (tapioca starch)
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
Beef ribs can be found at most butcher shops and supermarkets. Peeled cassava (manioc or yuca) is often available in the produce section of large supermarkets, especially those with international food aisles, or at Latin American or Asian markets. Sweet cassava starch (also known as tapioca starch or tapioca flour) is typically found in the baking or international aisle of supermarkets or at specialty import stores. Fresh parsley and other vegetables are widely available in supermarket produce sections or local farmers' markets. Butter, milk, olive oil, salt, pepper, and Parmesan cheese are standard supermarket items.
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 halve the onion
- Insert the bay leaf and whole cloves into one half of the onion
- Crush the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (uncovered) over medium heat
- Add 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 ribs to the pot
- Add the studded onion, 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 preparation
- Shred the beef rib meat with two forks, discarding fat and bones
- Cut the cassava into large 8 cm pieces
- Place the cassava in the pressure cooker, cover with water, ensuring it does not exceed 2/3 of the pot's capacity
- Cover the pot and place over medium heat
- When it starts to whistle, 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 of the onion
- After 20 minutes of cooking the cassava, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cassava to a sieve and let the water 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 a smooth cream is formed (or mash with a fork)
- In a bowl, mix the sweet cassava starch with the reserved beef broth
- Place a medium saucepan over medium heat
- Add 1 tablespoon of 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
- Add the shredded beef rib meat and the starch-and-broth mixture
- Stir for 1 minute and turn off the heat
- Add the chopped parsley, season with salt and pepper to taste
- Preheat the oven to 220 °C (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 purée and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the purée
- Bake the casserole in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava Casserole with Shredded Beef Ribs is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the cassava purée contrasts perfectly 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 cooking the 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 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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