Brazilian recipe
Minced Meat with Okra
A traditional Brazilian comfort dish, this recipe pairs the succulent texture of finely ground lean beef with the distinct taste of okra in a simple, well-balanced preparation.
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Ingredients
300g lean ground beef (patinho)
200g okra (approx. 14 pieces)
1/2 onion, finely chopped
2 garlic cloves, minced
1 red chili pepper
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 cracked black pepper to taste
Fresh coriander leaves for garnish
200g okra (approx. 14 pieces)
1/2 onion, finely chopped
2 garlic cloves, minced
1 red chili pepper
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 cracked black pepper to taste
Fresh coriander leaves for garnish
Where to find ingredients
You can find ground lean beef at local butchers or supermarket meat counters. Fresh okra and fresh coriander are widely available at local sabzi mandis (vegetable markets) or the produce section of hypermarkets. Coriander seeds and all-purpose flour can be found in the dry goods or spice aisle of any grocery store.
Preparation method
- Remove the meat from the refrigerator early to reach room temperature before browning.
- Wash the okra thoroughly and pat dry with a clean cloth to prevent excess slime during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small, even pieces.
- Finely mince the garlic cloves.
- Wash and coarsely chop the fresh coriander leaves.
- Slice the red chili pepper in half lengthwise.
- Remove the seeds and finely chop the chili.
- Crush the coriander seeds in a mortar and pestle to release their fragrance.
- Place a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground meat in small clusters, leaving it undisturbed for 1 minute to sear.
- Season with salt and pepper, then sprinkle with the all-purpose flour.
- Cook for 5 minutes, breaking up any clumps with a spatula until the meat is browned evenly.
- Transfer the meat to a bowl and keep the skillet on the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with a spatula to deglaze and incorporate the flavors.
- Once the liquid comes to a boil, add the okra and cook for 4 minutes.
- Return the cooked meat to the skillet, stir in the chopped red chili, and cook for an additional 2 minutes until the sauce slightly thickens.
- Finish with fresh coriander leaves and serve immediately.
Observations
This dish highlights both technique and flavor. By properly searing the beef and prepping the okra to minimize its mucilage, you achieve a harmonious texture paired with a deeply aromatic sauce.
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