Brazilian recipe
Beef Stew with Kabocha Squash and Collard Greens (Ensopado de carne com abóbora e couve)
A quintessential staple of Brazilian home cooking, this hearty stew balances savory beef with the subtle sweetness of squash and the freshness of shredded collard greens.
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Ingredients
1 kg chuck beef
400 g Japanese pumpkin (kabocha), cubed into 3 cm pieces (approx. 3 cups)
7 leaves of collard greens
1/3 cup diced bacon (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha), cubed into 3 cm pieces (approx. 3 cups)
7 leaves of collard greens
1/3 cup diced bacon (approx. 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh produce like Japanese pumpkin and collard greens at local markets in Monrovia. Look for quality chuck beef at trusted butcher shops or supermarket meat counters. If bacon is unavailable, salt-cured pork or even a small amount of smoked sausage can act as a substitute to build the base flavor.
Preparation method
- Cut the chuck beef into 3 cm cubes.
- Place the meat in a bowl and season with 1 teaspoon of salt, cumin, and black pepper.
- Toss well to ensure all pieces are coated and let rest at room temperature while preparing the other ingredients.
- Dice the onions into 2 cm pieces.
- Finely mince the garlic.
- Heat the water in a kettle.
- Place a pressure cooker over medium heat.
- Add 1 tablespoon of olive oil and sear the meat in batches, ensuring the pan stays hot to get a deep golden brown crust.
- Remove the seared meat to a bowl and repeat the process with the remaining beef, adding a little more oil if needed.
- In the same pot, add 1 teaspoon of oil and fry the bacon until it begins to render its fat.
- Sauté the onions with a pinch of salt and sugar for about 5 minutes until lightly caramelized.
- Add the garlic, cinnamon stick, and bay leaves, stirring for 1 minute.
- Pour in the vinegar and scrape the bottom of the pan with a spatula to deglaze all the flavorful browned bits.
- Add the hot water, return the meat to the pot, and adjust seasoning with another teaspoon of salt.
- Seal the pressure cooker and turn the heat to high.
- Once the pot reaches pressure, reduce heat and cook for 25 minutes.
- Prepare the collard greens by washing the leaves, removing the thick stems, and tearing them into 4 cm pieces.
- After the cooking time, turn off the heat and carefully release the pressure under running water.
- Open the cooker, add the pumpkin, and stir gently.
- Close the lid and return the pot to high heat.
- Once it reaches pressure again, lower the heat and cook for 1 minute.
- Turn off the heat and release the pressure again under running water.
- Finish by folding in the collard greens, allowing them to wilt in the residual heat of the stew.
- Serve immediately, ensuring the broth has slightly thickened from the softened squash.
Observations
This comforting stew is perfect for family gatherings. The secret to its depth of flavor lies in searing the meat thoroughly to create a rich foundation for the broth.
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