Brazilian recipe
Minced beef with okra
Minced beef with okra is a Brazilian home-cooking classic, blending the succulence of lean ground beef with the unique texture of okra in a hearty, practical dish.
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Ingredients
300 g lean minced beef
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 finger chili
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to garnish
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 finger chili
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to garnish
Where to find ingredients
Find fresh okra and finger chilies in local farmers' markets or the produce section of supermarkets like Shop N Save or NewWorld. Lean minced beef and pantry staples are widely available in any general grocery store meat and dry goods aisles.
Preparation method
- Remove the beef from the refrigerator for a while to reach room temperature before searing.
- Wash the okra thoroughly and pat them dry with a cloth to prevent excess slime during cooking.
- Trim the stems off the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small pieces.
- Finely mince the garlic cloves.
- Wash the fresh coriander leaves and chop them coarsely.
- Slice the finger chili in half lengthwise.
- Remove the seeds and mince 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 minced beef, leaving it in small mounds undisturbed for 1 minute to brown.
- Season with salt and pepper and sprinkle the flour over the meat.
- Cook for 5 minutes, breaking up the clumps with a spatula until the beef is evenly browned.
- 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.
- Stir in the garlic, tomato paste, and coriander seeds, cooking for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with a spatula to deglaze and release the flavor.
- Once the liquid comes to a simmer, add the sliced okra and cook for 4 minutes.
- Return the beef to the skillet, add the minced chili, and cook for another 2 minutes until the sauce slightly reduces.
- Finish with the fresh coriander and serve immediately.
Observations
This dish is a masterclass in balancing textures and flavors. By properly searing the beef and prepping the okra to minimize its natural mucilage, you achieve a harmonious result with a deeply aromatic sauce.
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