Brazilian recipe
Ground beef with okra (Carne moída com quiabo)
Ground beef with okra is a classic Brazilian comfort dish, pairing the lean texture of ground beef with the unique flavor of okra in a simple, hearty preparation.
0.0 / 5 by 0 Reviews
Ingredients
300g lean ground beef (patinho)
200g fresh okra (about 14 pods)
1/2 onion
2 cloves garlic
1 red finger chili (pimenta dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh cilantro leaves to garnish
200g fresh okra (about 14 pods)
1/2 onion
2 cloves garlic
1 red finger chili (pimenta dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh cilantro leaves to garnish
Where to find ingredients
You can find lean ground beef and fresh produce at local supermarkets or community markets. For the specific Brazilian items, such as patinho (a lean cut) or pimenta dedo-de-moça, ask your local butcher or look for specialty Latin American aisles; as a substitute, regular lean ground beef works well, and a mild red chili may replace the finger chili.
Preparation method
- Take the beef out of the fridge for a while to reach room temperature before browning.
- Wash the okra thoroughly and dry each pod with a cloth to prevent excess slime during cooking.
- Trim the ends of the okra pods and slice them diagonally into 1.5 cm pieces.
- Dice the onion finely.
- Mince the garlic cloves.
- Wash and coarsely chop the cilantro leaves.
- Cut the finger chili in half lengthwise.
- Remove the seeds and finely mince the chili.
- Crush the coriander seeds in a mortar and pestle to release their aroma.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef in the pan, leaving it undisturbed for 1 minute to sear.
- Season with salt and pepper, then sprinkle with the flour.
- Cook for 5 minutes, breaking up any clumps with a spatula until the meat is evenly browned.
- Remove the beef 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 your spatula to incorporate the browned bits.
- Once it reaches a simmer, add the okra and cook for 4 minutes.
- Return the beef to the skillet, stir in the minced chili, and cook for 2 more minutes until the sauce reduces slightly.
- Garnish with fresh cilantro and serve immediately.
Observations
This recipe relies on technique to balance flavors. By searing the meat properly and preparing the okra to reduce its natural mucilage, you achieve a perfect texture alongside a rich, aromatic sauce.
Ratings and comments