Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens
A classic of Brazilian home cooking, this stew combines juicy chuck roast with the natural sweetness of kabocha squash and the freshness of collard greens in one practical pot.
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Ingredients
1 kg chuck roast
1/3 cup (chá) diced bacon (about 50 g) (optional)
2 onions
2 cloves garlic
3 tbsp olive oil
1 tsp salt (plus extra to taste)
1 tsp ground cumin
Freshly ground black pepper to taste
1 pinch sugar
2 tbsp white wine vinegar
1 cinnamon stick
2 bay leaves
1 1/2 cups (chá) hot water
400 g Japanese (kabocha) squash, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup (chá) diced bacon (about 50 g) (optional)
2 onions
2 cloves garlic
3 tbsp olive oil
1 tsp salt (plus extra to taste)
1 tsp ground cumin
Freshly ground black pepper to taste
1 pinch sugar
2 tbsp white wine vinegar
1 cinnamon stick
2 bay leaves
1 1/2 cups (chá) hot water
400 g Japanese (kabocha) squash, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
Where to find ingredients
You can find chuck roast, bacon, and fresh produce like kabocha squash and collard greens at any local supermarket, butcher shop, or farmers market.
Method
- Cut the chuck roast into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper
- Mix well to coat the pieces evenly and let it rest at room temperature while preparing other ingredients
- Chop the onions into 2 cm cubes
- Finely mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the meat in small batches to keep the pan hot and ensure a deep sear
- Remove the seared meat to a bowl and repeat the process for the remaining pieces, adding more olive oil if necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it begins to release its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Stir in the garlic, cinnamon stick, and bay leaves for 1 minute
- Pour in the vinegar and scrape the bottom of the pan with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pot, and adjust the seasoning with 1 teaspoon of salt
- Seal the pressure cooker and turn the heat to high
- Once the cooker reaches pressure, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the tough stems, and tearing the leaves into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the squash cubes, and mix gently
- Seal the pot again and place over high heat
- Once it reaches pressure, lower the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by stirring in the collard greens, which will wilt in the residual heat of the stew
- Serve immediately, ensuring the broth coats the slightly softened squash
Notes
This stew is deeply comforting and ideal for family meals. The secret lies in searing the meat thoroughly to create a rich, flavorful broth base.
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