Brazilian recipe
Ground Beef with Okra
A quintessential comfort dish, this ground beef and okra stew brings together lean beef and the unique, earthy flavor of tender okra in a wholesome, hearty meal.
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Ingredients
300g lean ground beef
200g fresh okra (about 14 pods)
1/2 onion
2 garlic cloves
1 chili pepper (dedo-de-moça style)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper to taste
Fresh cilantro leaves to garnish
200g fresh okra (about 14 pods)
1/2 onion
2 garlic cloves
1 chili pepper (dedo-de-moça style)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper to taste
Fresh cilantro leaves to garnish
Where to find ingredients
Find fresh produce and meats at local island markets or general grocery stores. For authentic spices like coriander seeds and specific chilies, check the dry goods aisle; if you cannot find dedo-de-moça, a mild red chili substitute will work well.
Preparation method
- Let the beef sit at room temperature for a few minutes before cooking to ensure an even sear.
- Wash the okra pods thoroughly and dry them completely with a cloth to prevent excess sliminess during cooking.
- Trim the stems off the okra and slice the pods into 1.5 cm pieces on a diagonal bias.
- Finely dice the onion.
- Mince the garlic cloves.
- Roughly chop the fresh cilantro leaves.
- Slice the chili pepper in half.
- Remove the seeds from the pepper and finely mince the flesh.
- Crush the coriander seeds in a mortar and pestle to release their essential oils.
- Place a large skillet over medium heat.
- Add one tablespoon of olive oil and spread the ground beef in the pan, allowing it to sear undisturbed for one minute.
- Season the beef with salt and pepper, then lightly dust it with the flour.
- Cook for five minutes, breaking up any clumps with a spatula until the meat is browned and cooked through.
- Remove the beef from the skillet and set aside, keeping the skillet on the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for two minutes until translucent.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute until fragrant.
- Gradually pour in the water, using a spatula to deglaze the pan and incorporate the browned bits from the bottom.
- Once the liquid reaches a simmer, add the sliced okra and cook for four minutes.
- Return the cooked beef to the skillet, add the minced chili, and simmer for two more minutes until the sauce has slightly thickened.
- Garnish the dish with the fresh cilantro and serve immediately.
Observations
This dish is a masterclass in balancing flavor and texture. By properly searing the beef and prepping the okra to minimize its natural mucilage, you achieve a well-rounded dish featuring a rich, aromatic sauce that is perfect for a satisfying lunch or dinner.
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