Brazilian recipe
Cassava Casserole with Shredded Beef Ribs
Delicious cassava casserole with shredded beef ribs, a comforting and flavorful Brazilian recipe, perfect for a special meal.
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Ingredients
2.2 lbs beef ribs, cut into strips
1/2 onion
1 carrot
1 celery stalk with leaves
2 cloves garlic
4 cups water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1.3 lbs cassava, peeled
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons 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 celery stalk with leaves
2 cloves garlic
4 cups water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1.3 lbs cassava, peeled
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons 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
Beef ribs can be found at most butcher shops and supermarkets. Cassava (also known as yuca or manioc) is often available in the produce section of large supermarkets, specialty Latin American markets, or international food stores. Look for fresh or frozen, peeled or unpeeled. Tapioca starch is typically found in the baking aisle or international foods section of supermarkets.
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 chunks
- Peel and cut the onion in half
- Attach the bay leaf and whole cloves to one half of the onion
- Crush the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (without lid) over medium heat
- Add 1 tablespoon olive oil and brown the 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 rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and whole 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 ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another use
- Shred the 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 without exceeding 2/3 of the pot's capacity
- Cover the pot and bring to 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 seeds, and dice into 0.5 cm cubes
- Wash, dry, and finely chop the parsley
- Peel and finely chop half the onion
- After 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cassava pieces to a sieve and drain well
- Place the cooked cassava in a bowl, add butter and milk
- Season with salt and pepper to taste and blend with an immersion blender until a smooth cream forms (or mash with a fork)
- In a bowl, mix the tapioca starch with the reserved beef broth
- Place a medium saucepan over medium heat
- Add 1 tablespoon 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 so they break down
- Add the shredded beef ribs and the broth and tapioca 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 ºC (high heat)
- Grease a baking dish with 1 tablespoon olive oil
- Spread the shredded beef ribs evenly on the bottom of the baking dish
- Cover the meat with the cassava purée and smooth with a spatula
- Sprinkle breadcrumbs and grated Parmesan cheese over the purée
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava Casserole with Shredded Beef Ribs is a classic dish in Brazilian cuisine, 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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