Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo) - A Hearty Home-Cooked Dish
This classic ground beef with okra recipe brings together lean beef and the unique texture of okra in a practical, comforting, and flavourful meal.
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Ingredients
300 g lean beef mince
Salt and freshly ground black pepper to taste
2 tbsp olive oil
1/2 onion, finely diced
2 garlic cloves, crushed
1 tbsp tomato paste
Fresh coriander leaves to garnish
1 red chilli (finger chilli)
1 tbsp plain flour
375 ml water
200 g okra (approximately 14 pods)
1 tsp coriander seeds
Salt and freshly ground black pepper to taste
2 tbsp olive oil
1/2 onion, finely diced
2 garlic cloves, crushed
1 tbsp tomato paste
Fresh coriander leaves to garnish
1 red chilli (finger chilli)
1 tbsp plain flour
375 ml water
200 g okra (approximately 14 pods)
1 tsp coriander seeds
Where to find ingredients
Find lean mince and fresh produce at local supermarkets or neighbourhood butchers and greengrocers. Coriander seeds and pantry staples are available in the spices section.
Preparation method
- Take the beef out of the fridge for a while to reach room temperature before browning.
- Wash the okra thoroughly and pat dry with a cloth to help reduce sliminess during cooking.
- Trim the ends of the okra and slice diagonally into 1.5 cm pieces.
- Dice the onion into small pieces.
- Finely mince the garlic cloves.
- Wash and roughly chop the fresh coriander leaves.
- Halve the red chilli.
- Remove the seeds and finely dice the chilli.
- Crush the coriander seeds in a mortar and pestle to release their aroma.
- Heat a large frying pan over medium heat.
- Add 1 tablespoon of olive oil and spread the mince, leaving it in small mounds undisturbed for 1 minute to brown.
- Season with salt and pepper, then sprinkle with the flour.
- Cook for 5 minutes, breaking up any lumps with a spatula until the meat is evenly cooked.
- Set the beef aside in a bowl and keep the pan on the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and coriander seeds, sautéing for another 1 minute.
- Gradually pour in the water, scraping the bottom of the pan with a spatula to deglaze and incorporate the flavour.
- Once it starts to simmer, add the okra and cook for 4 minutes.
- Return the beef to the pan, add the diced chilli, and cook for another 2 minutes until the sauce slightly reduces.
- Finish with the fresh coriander and serve immediately.
Observations
This dish is a masterclass in balancing textures and flavours. By searing the mince properly and preparing the okra to minimize its natural mucilage, you achieve a harmonious consistency and a sauce that is rich and aromatic.
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