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
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 stalk of celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 black peppercorns
2 tablespoons olive oil
salt and freshly ground black pepper to taste
600 g peeled cassava (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (or cornstarch)
5 sprigs fresh 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 stalk of celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 black peppercorns
2 tablespoons olive oil
salt and freshly ground black pepper to taste
600 g peeled cassava (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (or cornstarch)
5 sprigs fresh 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 are readily available at most supermarkets in the meat section or at a butcher shop.
Peeled and frozen cassava (yuca) is commonly found in the frozen section of large supermarkets or specialty Latin American/international food stores. Fresh cassava can sometimes be found in the produce section of large supermarkets or at Latin American markets.
Fresh parsley is a common herb found in the produce section of almost all supermarkets.
Also known as tapioca flour, this is usually found in the baking aisle of large supermarkets, often near other flours and starches, or in the international foods section. Cornstarch is a common substitute.
Homemade breadcrumbs can be made by toasting stale bread and processing it in a food processor. Store-bought breadcrumbs are available in the baking aisle of most supermarkets.
Available in blocks or pre-grated in the dairy or cheese section of most supermarkets.
Olive oil is a staple and can be found in the cooking oil aisle of any supermarket.
Available in the vinegar or international foods aisle of most supermarkets.
Onions, carrots, celery, garlic, tomatoes, butter, milk, salt, and black pepper are standard items found in the produce, dairy, and spice sections of all supermarkets.
Peeled and frozen cassava (yuca) is commonly found in the frozen section of large supermarkets or specialty Latin American/international food stores. Fresh cassava can sometimes be found in the produce section of large supermarkets or at Latin American markets.
Fresh parsley is a common herb found in the produce section of almost all supermarkets.
Also known as tapioca flour, this is usually found in the baking aisle of large supermarkets, often near other flours and starches, or in the international foods section. Cornstarch is a common substitute.
Homemade breadcrumbs can be made by toasting stale bread and processing it in a food processor. Store-bought breadcrumbs are available in the baking aisle of most supermarkets.
Available in blocks or pre-grated in the dairy or cheese section of most supermarkets.
Olive oil is a staple and can be found in the cooking oil aisle of any supermarket.
Available in the vinegar or international foods aisle of most supermarkets.
Onions, carrots, celery, garlic, tomatoes, butter, milk, salt, and black pepper are standard items found in the produce, dairy, and spice sections of all 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
- Smash the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (uncovered) over medium heat
- Add 1 tablespoon of 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 to each batch
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pot to dissolve any browned bits
- Return the beef ribs to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, close the pressure cooker, and increase the heat
- Once the cooker whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the cooker
- Using tongs, transfer the ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the meat from the ribs using two forks, discarding any fat and bones
- Cut the cassava into large pieces, about 8 cm
- Place the cassava in the pressure cooker, cover with water, ensuring it does not exceed 2/3 of the cooker's capacity
- Close the pressure cooker and place over 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 half of the 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 let the water 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 smooth (or mash with a fork)
- In a bowl, mix the tapioca starch with the reserved beef broth
- Heat a medium saucepan over medium heat
- Add 1 tablespoon of olive oil, add the chopped onion, and sauté for 3 minutes until softened
- Add the diced tomatoes and cook for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Add the shredded beef ribs and the broth and 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 (425 ºF, high heat)
- Grease a baking dish with 1 tablespoon of 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
Cassava Casserole with Shredded Beef Ribs is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree contrasts perfectly with the juiciness 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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