Brazilian recipe
Cassava Casserole with Shredded Ribs
A delicious cassava casserole with shredded beef ribs, a comforting and flavorful Brazilian recipe, perfect for a special meal.
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Ingredients
1 kg beef ribs, cut into 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 (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (tapioca starch)
5 sprigs 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 (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet cassava starch (tapioca starch)
5 sprigs 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
Available at most supermarkets in the meat section, or from a butcher.
Found in the produce section of large supermarkets, often in specialty Latin American or international food aisles. Also available at Latin or Brazilian markets.
Available in the baking or international food aisle of most supermarkets. Also found in Latin or Asian markets.
Can be made by toasting and grinding stale bread, or purchased in the bread aisle of supermarkets.
Available in the produce section of most supermarkets.
Found in the produce section of large supermarkets, often in specialty Latin American or international food aisles. Also available at Latin or Brazilian markets.
Available in the baking or international food aisle of most supermarkets. Also found in Latin or Asian markets.
Can be made by toasting and grinding stale bread, or purchased in the bread aisle of supermarkets.
Available in the produce section of most supermarkets.
Preparation method
- Season the ribs with salt and pepper
- Wash the carrot and celery
- Cut the carrot into 3 pieces and the celery into 5 cm chunks
- 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 ribs in batches for 3 minutes on each 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 pan to dissolve any browned bits
- Return the rib pieces to the pan
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, close the pressure cooker, and increase the heat
- Once the cooker whistles, reduce the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the cooker
- Using tongs, transfer the ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the rib meat using 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 cooker's capacity
- Close the pressure cooker and place over medium heat
- When it starts whistling, 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 the 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked cassava to a colander and drain the water 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 smooth (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 rib meat and the broth and starch 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 rib meat on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava Casserole with Shredded Ribs is a classic dish in Brazilian cuisine, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree 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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