Brazilian recipe
Cassava and Shredded Ribs Casserole
Delicious cassava casserole with shredded beef ribs, a comforting and flavorful Brazilian recipe, perfect for a special meal.
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Ingredients
1 kg beef ribs, in strips
1/2 onion
1 carrot
1 stalk of celery with leaves
2 cloves garlic
1 liter of 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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
5 sprigs 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 liter of 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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
5 sprigs 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 can be found at most supermarkets in the meat section, or at a butcher shop. For shredded beef ribs, look for cuts like short ribs or chuck ribs that become tender when slow-cooked.
Fresh cassava, also known as yuca or manioc, is often found in the produce section of larger supermarkets, especially those with international or Latin American sections. It's also commonly available at Latin American or Caribbean grocery stores and farmers' markets. Look for firm roots with smooth skin. If fresh is unavailable, frozen pre-cut cassava is often sold in the frozen produce section of many supermarkets and international food stores.
Fresh celery is available in the produce section of most supermarkets.
Dried bay leaves are a common pantry staple and can be found in the spice aisle of any supermarket.
Whole cloves are available in the spice aisle of any supermarket.
White wine vinegar is a common pantry item found in the vinegar or international aisle of most supermarkets.
Whole black peppercorns are available in the spice aisle of any supermarket.
Olive oil is widely available in the cooking oil section of all supermarkets.
Salt is a basic pantry item found in the spice aisle or baking section of all supermarkets.
Ground black pepper is a common pantry staple found in the spice aisle of all supermarkets.
Milk is available in the dairy section of all supermarkets.
Sweet tapioca starch, often labeled simply as tapioca starch or tapioca flour, can be found in the baking aisle or the international foods section of many supermarkets. It is also commonly available at Asian or Latin American grocery stores.
Fresh parsley is available in the produce section of most supermarkets.
Butter is available in the dairy section of all supermarkets.
Breadcrumbs are available in the baking aisle or the pasta aisle of most supermarkets. For homemade, simply toast slices of bread until dry and process in a food processor.
Parmesan cheese is available in the cheese section of most supermarkets. Look for pre-grated or a block to grate yourself.
Fresh cassava, also known as yuca or manioc, is often found in the produce section of larger supermarkets, especially those with international or Latin American sections. It's also commonly available at Latin American or Caribbean grocery stores and farmers' markets. Look for firm roots with smooth skin. If fresh is unavailable, frozen pre-cut cassava is often sold in the frozen produce section of many supermarkets and international food stores.
Fresh celery is available in the produce section of most supermarkets.
Dried bay leaves are a common pantry staple and can be found in the spice aisle of any supermarket.
Whole cloves are available in the spice aisle of any supermarket.
White wine vinegar is a common pantry item found in the vinegar or international aisle of most supermarkets.
Whole black peppercorns are available in the spice aisle of any supermarket.
Olive oil is widely available in the cooking oil section of all supermarkets.
Salt is a basic pantry item found in the spice aisle or baking section of all supermarkets.
Ground black pepper is a common pantry staple found in the spice aisle of all supermarkets.
Milk is available in the dairy section of all supermarkets.
Sweet tapioca starch, often labeled simply as tapioca starch or tapioca flour, can be found in the baking aisle or the international foods section of many supermarkets. It is also commonly available at Asian or Latin American grocery stores.
Fresh parsley is available in the produce section of most supermarkets.
Butter is available in the dairy section of all supermarkets.
Breadcrumbs are available in the baking aisle or the pasta aisle of most supermarkets. For homemade, simply toast slices of bread until dry and process in a food processor.
Parmesan cheese is available in the cheese section of most supermarkets. Look for pre-grated or a block to grate yourself.
Preparation method
- Season the ribs with salt and pepper
- Wash the carrot and celery
- Cut the carrot into 3 pieces and the celery into 5 cm pieces
- Peel and cut the onion in half
- Stud one half of the onion with the bay leaf and cloves
- Mash 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 brown the ribs in batches for 3 minutes on each side
- Transfer the browned ribs to a bowl
- Repeat the process 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, cover 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 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, ensuring it doesn't exceed 2/3 of the pot's capacity
- Cover the pot and bring to medium heat
- When it starts to whistle, lower the heat and cook for 20 minutes
- While the cassava is cooking, prepare the other ingredients
- Wash, dry, and cut the tomatoes in half, discard the seeds, and dice into 0.5 cm cubes
- Wash, dry, and finely chop the parsley
- Peel and finely chop half of the onion
- After 20 minutes of cooking the cassava, 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 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 chopped tomato and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Add the shredded beef ribs 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 ribs 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
- Bake the dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava and Shredded Ribs Casserole is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree contrasts perfectly with the juiciness of the shredded and sautéed beef ribs, creating a comforting and memorable meal.
This recipe 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 flavorful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
This recipe 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 flavorful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
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