Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
A traditional Brazilian pairing, this dish combines succulent ground beef with the unique texture of okra for a comforting and aromatic meal.
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Ingredients
300 g ground lean beef (patinho)
200 g okra (approximately 14 units)
1/2 onion
2 cloves garlic
1 finger chili (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp wheat flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
200 g okra (approximately 14 units)
1/2 onion
2 cloves garlic
1 finger chili (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp wheat flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
Where to find ingredients
Find fresh produce and pantry staples at local markets or grocery stores. Lean ground beef can be sourced from local butchers. Finger chili (pimenta dedo-de-moça) is specific to the dish; a mild chili pepper can be used as a substitute if needed.
Preparation method
- Take the beef out of the refrigerator for a while to reach room temperature before browning.
- Wash the okra thoroughly and dry them well with a cloth to avoid excess sliminess during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small cubes.
- Finely mince the garlic cloves.
- Wash and coarsely chop the coriander leaves.
- Cut the finger chili in half.
- Remove the seeds and finely chop the chili.
- Crush the coriander seeds in a mortar to release their aroma.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef, leaving it in small mounds without stirring for 1 minute to brown.
- Season with salt and pepper and sprinkle with the wheat flour.
- Cook for 5 minutes, breaking up the clumps with a spatula until the meat is cooked evenly.
- Transfer the meat 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.
- Add the garlic, tomato paste, and coriander seeds, sautéing for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to release the flavors.
- When it begins to boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the finger chili, and cook for 2 more minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This dish is a masterclass in balancing flavor and texture. By properly searing the beef and carefully preparing the okra to minimize its natural mucilage, you achieve a dish with a rich, aromatic sauce and perfectly tender vegetables that define the classic Brazilian home-cooking experience.
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