Brazilian recipe
Ground Beef with Okra
Ground beef with okra is a Brazilian culinary classic, combining the tenderness of beef with the distinct flavour of okra in a practical and comforting dish.
0.0 / 5 by 0 Reviews
Ingredients
300 g ground beef (like chuck or sirloin)
200 g okra (about 14 pieces)
1/2 onion
2 cloves garlic
1 bird's eye chili
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves, to serve
200 g okra (about 14 pieces)
1/2 onion
2 cloves garlic
1 bird's eye chili
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves, to serve
Where to find ingredients
You can find ground beef at any local supermarket or butcher. Fresh okra is often available in the produce section of larger supermarkets or at local markets. Bird's eye chilies and fresh coriander can be found in the produce aisles of most grocery stores, and specific chili varieties might be available at Asian or specialty food stores. Coriander seeds are usually in the spice aisle.
Preparation method
- Take the meat out of the fridge for a while to reach room temperature before browning
- Wash the okra well and pat dry with a cloth to avoid excess slime during cooking
- Trim the ends off the okra and slice them diagonally into 1.5 cm pieces
- Dice the onion into small cubes
- Finely mince the garlic cloves
- Wash and roughly chop the coriander leaves
- Slice the chili pepper in half
- Remove the seeds and finely mince the chili pepper
- Crush the coriander seeds in a mortar and pestle to release their aroma
- Heat a large frying pan over medium heat
- Add 1 tablespoon of olive oil and spread the minced meat, leaving it in small mounds without stirring for 1 minute to brown
- Season with salt and pepper and sprinkle with the plain flour
- Cook for 5 minutes, breaking up the lumps with a spatula until the meat is evenly cooked
- Transfer the meat to a bowl and keep the frying pan on the heat
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes
- Add the garlic, tomato paste, and coriander seeds, sautéing for another 1 minute
- Pour in the water little by little, scraping the bottom of the pan with a spatula to deglaze
- When it starts to boil, add the okra and cook for 4 minutes
- Return the meat to the pan, add the chili pepper, and cook for another 2 minutes until the sauce reduces slightly
- Finish with fresh coriander and serve immediately
Observations
This dish marries technique and flavour. By searing the beef properly and preparing the okra to minimise its sliminess, you'll achieve a balanced texture and a richly aromatic sauce.
Ratings and comments