Brazilian recipe
Manioc Casserole with Shredded Beef Ribs
Delicious creamy manioc casserole with tender shredded beef ribs, a comforting and flavorful Brazilian recipe, perfect for a special meal.
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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 liter 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 manioc (cassava)
1/2 cup (120 ml) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (120 ml) milk
2 teaspoons sweet tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (25 g) finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk celery with leaves
2 cloves garlic
1 liter 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 manioc (cassava)
1/2 cup (120 ml) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (120 ml) milk
2 teaspoons sweet tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (25 g) finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Manioc (cassava) can be found in the produce section of most supermarkets, especially those with a good international foods selection. Look for it in Latin American or international markets. Beef ribs are available at any butcher shop or the meat counter of your supermarket. For the breadcrumbs, you can easily make them at home by toasting stale bread and blending it, or find them in the baking aisle of supermarkets. Other ingredients like onions, carrots, celery, garlic, tomatoes, milk, butter, parsley, and olive oil are standard grocery items available in any supermarket.
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 cut the onion in half
- Insert the bay leaf and whole cloves into one half of the onion
- Mince 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 beef 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, reduce 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 use
- Shred the meat from the ribs with two forks, discarding fat and bones
- Cut the manioc into large 8 cm pieces
- Place the manioc in the pressure cooker, cover with water, ensuring not to exceed 2/3 of the pot's capacity
- Cover the pot and bring to medium heat
- When it starts to whistle, reduce the heat and cook for 20 minutes
- While the manioc 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 of the onion
- After 20 minutes of cooking the manioc, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked manioc to a sieve and drain the water well
- Place the cooked manioc 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 sweet 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
- 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 evenly on the bottom of the baking dish
- Cover the meat with the manioc puree and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
Manioc Casserole with Shredded Beef Ribs is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the manioc puree perfectly contrasts 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 manioc 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 manioc until tender, results in a flavorful and visually appealing dish, topped with a golden crust of breadcrumbs and Parmesan cheese.
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