Brazilian recipe
Mashed Cassava and Shredded Beef Rib Casserole
A delicious cassava and shredded beef rib casserole, a comforting and flavourful Brazilian dish, perfect for a special lunch.
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Ingredients
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 stalk 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 (manioc)
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 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 (manioc)
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, cassava (manioc), onions, carrots, celery, garlic, tomatoes, milk, butter, and Parmesan cheese can be found at most local markets and supermarkets. Fresh parsley and other herbs are usually available at produce stalls. Beef broth can be homemade or bought from butcher shops. White wine vinegar, olive oil, salt, pepper, and tapioca starch are common pantry staples found in grocery stores.
Preparation method
- Season the beef 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 halve the onion
- Stick the bay leaf and whole cloves into one half of the onion
- Crush the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (uncovered) 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 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 dissolve any browned bits
- Return the rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, put the lid on 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 the 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 meat from the ribs with two forks, discarding any 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 pot's capacity
- Put the lid on the pot and place over medium heat
- When it starts whistling, lower the heat and cook for 20 minutes
- While the cassava is cooking, 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 cooked cassava to a sieve and drain the water 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 is formed (or mash with a fork)
- In a bowl, mix the tapioca starch with the reserved beef 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 tomatoes and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Stir in the shredded beef 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 beef rib meat evenly on the bottom of the baking dish
- Cover the meat with the mashed cassava and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the mash
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Mashed Cassava and Shredded Beef Rib Casserole is a classic dish in Brazilian cuisine, known for its irresistible combination of flavours and textures. The creaminess of the cassava mash contrasts perfectly with the succulence of the shredded and sautéed beef ribs, creating a comforting and memorable meal.
This dish 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 flavourful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
This dish 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 flavourful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
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