Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a Brazilian classic, combining the juiciness of patinho beef with the distinctive taste of okra in a practical, comforting dish.
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Ingredients
300 g ground beef (patinho)
200 g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 finger chili pepper
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
Coriander leaves, to taste, for serving
200 g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 finger chili pepper
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
Coriander leaves, to taste, for serving
Where to find ingredients
Find the beef at the butcher counter or meat section, and look for okra, coriander, onion, garlic, chili, tomato paste, flour, oil, salt, and black pepper in the produce, dry goods, and seasonings aisles of a local supermarket or market. If needed, use ground beef as a substitute only if the cut is not available.
Preparation method
- Leave the beef out of the refrigerator for a while so it can reach room temperature before browning.
- Wash the okra well and dry it with a cloth to avoid too much slime during cooking.
- Trim the ends of the okra and slice it diagonally into 1.5 cm pieces.
- Dice the onion finely.
- Finely mince the garlic cloves.
- Wash and roughly chop the coriander leaves.
- Cut the finger chili pepper in half.
- Remove the seeds and chop the pepper into very small pieces.
- 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 out, leaving it in small mounds without stirring for 1 minute so it browns.
- Season with salt and pepper and sprinkle over the wheat flour.
- Cook for 5 minutes, breaking up the clumps with a spatula until the beef is evenly cooked.
- Transfer 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.
- Add the garlic, tomato paste, and coriander seeds, sautéing for 1 more minute.
- Pour in the water a little at a time, scraping the bottom of the skillet with the spatula to release the flavor.
- When it starts to boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the finger chili pepper, and cook for 2 more minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This dish brings together technique and flavor. By searing the beef properly and preparing the okra to reduce its natural sap, you get a balanced texture and a sauce rich in aroma.
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