Brazilian recipe
Cassava Casserole with Shredded Beef Ribs
A delicious cassava casserole layered with shredded beef ribs, a comforting and flavourful Brazilian dish, 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 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup cassava cooking liquid (from ribs)
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 tsp sweet potato starch (or cornstarch)
5 sprigs fresh parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tbsp olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 litre water
1 bay leaf
2 whole cloves
2 tbsp white wine vinegar
5 black peppercorns
2 tbsp olive oil
salt and freshly ground black pepper to taste
600 g cassava, peeled
1/2 cup cassava cooking liquid (from ribs)
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 tsp sweet potato starch (or cornstarch)
5 sprigs fresh parsley
1 tbsp butter
1 tbsp olive oil
3 tbsp homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tbsp olive oil
Where to find ingredients
Beef ribs, cassava, onions, carrots, celery, garlic, bay leaf, cloves, black peppercorns, olive oil, salt, pepper, milk, tomatoes, parsley can be found at most supermarkets and local markets. White wine vinegar and Parmesan cheese are widely available. Sweet potato starch can be found in the baking or international foods aisle of larger 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 pieces
- Peel and halve the onion
- Stick 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 peels
- Heat a pressure cooker (uncovered) over medium heat
- Drizzle with 1 tbsp 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 peppercorns
- Cover with water, cover the pot, and increase the heat
- Once the pot whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all 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 meat from the ribs 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 pot's capacity
- Cover the pot and bring to medium heat
- When it starts to whistle, lower 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 the half 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 sieve and drain 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 a smooth cream forms (or mash with a fork)
- In a bowl, mix the sweet potato starch with the reserved beef cooking liquid
- Place a medium saucepan over medium heat
- Drizzle with 1 tbsp olive oil, add the chopped onion, and sauté for 3 minutes until softened
- Add the diced tomato and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Stir in the shredded beef ribs and the starch-and-liquid 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 tbsp olive oil
- Spread the shredded beef ribs evenly over 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
This Cassava Casserole with Shredded Beef Ribs is a classic of Brazilian cuisine, known for its irresistible combination of flavours and textures. The creaminess of the cassava puree perfectly contrasts 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 flavourful and visually appealing dish, crowned 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 flavourful and visually appealing dish, crowned with a golden crust of breadcrumbs and Parmesan cheese.
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