Brazilian recipe
Cassoulet of Cassava with Shredded Ribs
A hearty and flavourful Brazilian comfort food classic: creamy mashed cassava topped with tender, shredded beef ribs. Perfect for a special Sunday lunch or any occasion that calls for a warming, delicious 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 litre 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 (yucca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (polvilho doce)
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 litre 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 (yucca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons tapioca starch (polvilho doce)
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 widely available at most butcher counters and supermarket meat sections. Look for 'beef short ribs' or simply 'ribs'.
Also known as yucca or manioc. Fresh cassava can be found in the produce section of larger supermarkets, Latin American or Caribbean grocery stores, or specialty produce markets. Pre-peeled and frozen cassava chunks are also common in the frozen vegetable aisle of Latin American stores.
This is a common ingredient in gluten-free baking and South American cooking. Look for it in the baking aisle or international foods section of well-stocked supermarkets, or at Latin American or Asian grocery stores.
Easily made by toasting day-old bread until dry and then pulsing in a food processor. Alternatively, purchase plain breadcrumbs from the baking or pasta aisle.
Fresh parsley is readily available in the produce section of all supermarkets.
Also known as yucca or manioc. Fresh cassava can be found in the produce section of larger supermarkets, Latin American or Caribbean grocery stores, or specialty produce markets. Pre-peeled and frozen cassava chunks are also common in the frozen vegetable aisle of Latin American stores.
This is a common ingredient in gluten-free baking and South American cooking. Look for it in the baking aisle or international foods section of well-stocked supermarkets, or at Latin American or Asian grocery stores.
Easily made by toasting day-old bread until dry and then pulsing in a food processor. Alternatively, purchase plain breadcrumbs from the baking or pasta aisle.
Fresh parsley is readily available in the produce section of all supermarkets.
Preparation method
- Season the ribs with salt and black pepper
- Wash the carrot and celery stalks
- Cut the carrot into 3 pieces and the celery into 5 cm chunks
- Peel and halve the onion
- Skewer the bay leaf with the cloves into one half of the onion
- Crush the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tablespoon of olive oil and sear the ribs in batches for 3 minutes per side
- Transfer the seared ribs to a bowl
- Repeat 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 pot to loosen any browned bits
- Return the rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, lid the pot, and increase the heat
- Once the pot whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all pressure to release before opening the pot
- 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 not exceeding 2/3 of the pot's capacity
- Lid the pot and bring to medium heat
- When it starts to whistle, lower the heat and cook for 20 minutes
- While the cassava cooks, 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 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 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 a smooth cream forms (or mash with a fork)
- In a bowl, mix the tapioca starch with the reserved rib broth
- Place 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 diced tomato and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Stir in the shredded rib meat 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 rib meat evenly on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle 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
This Escondidinho de Mandioca com Costela Desfiada is a beloved dish in Brazilian cuisine, celebrated for its irresistible blend of tastes and textures. The velvety smooth cassava mash perfectly complements the succulent, shredded beef ribs, creating a wonderfully comforting and memorable meal.
It's an ideal dish for sharing with family and friends, whether for a Sunday roast or a festive gathering. The preparation involves pressure-cooking the ribs for easy shredding and boiling the cassava until tender. The result is a flavourful and visually appealing casserole, crowned with a golden crust of breadcrumbs and grated Parmesan cheese.
It's an ideal dish for sharing with family and friends, whether for a Sunday roast or a festive gathering. The preparation involves pressure-cooking the ribs for easy shredding and boiling the cassava until tender. The result is a flavourful and visually appealing casserole, crowned with a golden crust of breadcrumbs and grated Parmesan cheese.
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