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 lunch.
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Ingredients
1 kg beef ribs, in strips
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g peeled cassava
1/2 cup (120 ml) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (120 ml) milk
2 teaspoons tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (25 g) finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter water
1 bay leaf
2 whole cloves
2 tablespoons white wine vinegar
5 whole black peppercorns
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
600 g peeled cassava
1/2 cup (120 ml) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (120 ml) milk
2 teaspoons tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (25 g) finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Beef ribs are commonly available at most supermarkets in the meat section, butcher shops, or specialized butchers.
Fresh cassava (also known as yuca or manioc) can often be found in the produce section of larger supermarkets, especially those with an international foods aisle, or in Latin American, Asian, or specialty food markets. Look for firm, heavy roots without dark spots. Frozen peeled cassava is also widely available in the frozen food section of many supermarkets and specialty stores.
Celery is a standard vegetable found in the produce section of any supermarket.
Fresh parsley is available year-round in the produce section of most supermarkets.
Tapioca starch (also known as tapioca flour or tapioca powder) is usually found in the baking aisle of supermarkets, often near other starches like cornstarch or potato starch. It can also be found in the international or gluten-free sections, or in Asian or specialty food markets.
Fresh cassava (also known as yuca or manioc) can often be found in the produce section of larger supermarkets, especially those with an international foods aisle, or in Latin American, Asian, or specialty food markets. Look for firm, heavy roots without dark spots. Frozen peeled cassava is also widely available in the frozen food section of many supermarkets and specialty stores.
Celery is a standard vegetable found in the produce section of any supermarket.
Fresh parsley is available year-round in the produce section of most supermarkets.
Tapioca starch (also known as tapioca flour or tapioca powder) is usually found in the baking aisle of supermarkets, often near other starches like cornstarch or potato starch. It can also be found in the international or gluten-free sections, or in Asian or specialty food markets.
Preparation method
- Season the 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
- Stud one half of the onion with the bay leaf and whole cloves
- Crush the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (without lid) over medium heat
- Drizzle with 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 each time
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pan to dissolve any burnt bits
- Return the rib pieces to the pan
- Add the studded onion, carrot, celery, garlic cloves, and whole peppercorns
- Cover with water, put the lid on the pan, and increase the heat
- As soon as 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 rib meat with 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 cooker's capacity
- Put the lid on the cooker 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 cut the tomatoes in half, discard the seeds and dice into 0.5 cm cubes
- Wash, dry, and finely chop the parsley
- Peel and finely chop half the onion
- After 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cassava pieces 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
- Drizzle with 1 tablespoon of olive oil, add the chopped onion and sauté for 3 minutes until softened
- Add the chopped tomato and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down
- Add the shredded beef ribs and the broth and tapioca 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 (high heat)
- Grease a baking dish with 1 tablespoon of olive oil
- Spread the shredded beef ribs evenly on 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
The Cassava Casserole with Shredded Beef Ribs is a classic dish in Brazilian cuisine, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree perfectly contrasts 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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