Brazilian recipe
Minced beef with okra
A traditional Brazilian comfort food, this dish pairs succulent minced beef with the unique texture of okra in a simple, deeply satisfying meal.
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Ingredients
300g lean minced beef
200g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 finger chilli
1 tablespoon tomato purée
1 tablespoon plain flour
350ml water
1 teaspoon coriander seeds
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Fresh coriander leaves to serve
200g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 finger chilli
1 tablespoon tomato purée
1 tablespoon plain flour
350ml water
1 teaspoon coriander seeds
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Fresh coriander leaves to serve
Where to find ingredients
Beef can be sourced from a local butcher's counter or supermarket meat aisle. Okra is often found in the world foods section of larger grocery stores or independent greengrocers. Finger chillies are standard in most produce departments.
Preparation method
- Take the beef out of the fridge for a short time to reach room temperature before browning.
- Wash the okra thoroughly and dry them well with a cloth to help reduce sliminess during cooking.
- Trim the stalks from the okra and slice the pods on the diagonal into 1.5cm pieces.
- Finely dice the onion.
- Crush and finely mince the garlic cloves.
- Wash the fresh coriander and roughly chop the leaves.
- Cut the finger chilli in half lengthwise.
- Remove the seeds and finely dice the chilli flesh.
- Crush the coriander seeds in a pestle and mortar to release their fragrance.
- Heat a large frying pan over a medium heat.
- Add one tablespoon of olive oil and spread the minced beef in small mounds, leaving them undisturbed for one minute to brown.
- Season with salt and black pepper and sprinkle over the plain flour.
- Cook for five minutes, breaking up the clumps with a spatula until the beef is evenly browned.
- Transfer the beef to a bowl and return the pan to the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for two minutes.
- Stir in the garlic, tomato purée, and crushed coriander seeds, cooking for a further minute.
- Pour in the water gradually, scraping the base of the pan with a spatula to deglaze and lift the caramelised bits.
- Once the liquid reaches a simmer, add the okra and cook for four minutes.
- Return the beef to the pan, add the diced chilli, and cook for another two minutes until the sauce has slightly reduced.
- Finish with a scattering of fresh coriander and serve immediately.
Observations
This recipe relies on both technique and flavour. By properly searing the beef and preparing the okra to minimise its mucilaginous texture, you achieve a well-balanced dish with a rich, aromatic sauce.
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