Brazilian recipe
Minced beef with okra
Minced beef with okra is a beloved Brazilian staple, blending the lean succulence of minced beef with the distinct flavor of okra in a comforting and easy-to-make dish.
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Ingredients
300 g lean minced beef
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves for garnish
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves for garnish
Where to find ingredients
You can find lean minced beef, fresh okra, and aromatics like onions, garlic, and chilies at local markets or supermarkets in the fresh produce and butcher sections. Coriander seeds are typically available in the spice aisle.
Preparation method
- Remove the beef from the fridge a while before cooking so it reaches room temperature before browning.
- Wash the okra pods thoroughly and pat them dry with a clean cloth to prevent excess sliminess during cooking.
- Trim the stems and slice the okra diagonally into 1.5 cm pieces.
- Finely dice the onion.
- Mince the garlic cloves.
- Wash the coriander leaves and chop them coarsely.
- Slice the dedo-de-moça chili in half.
- Remove the seeds from the chili and finely mince the flesh.
- Crush the coriander seeds in a mortar and pestle to release their aromatic oils.
- Heat a large pan or skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the minced beef in small mounds, letting it sit undisturbed for 1 minute to develop a crust.
- Season with salt and pepper, then sprinkle the flour over the meat.
- Cook for 5 minutes, breaking up any large lumps with a spatula until the meat is browned evenly.
- Remove the beef to a separate bowl, keeping the pan on the heat.
- Add the remaining tablespoon of olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Gradually pour in the water, using a spatula to scrape the bottom of the pan to incorporate the browned bits into the sauce.
- Once the liquid reaches a simmer, add the okra and cook for 4 minutes.
- Return the beef to the pan, add the minced chili, and cook for another 2 minutes until the sauce has thickened slightly.
- Garnish with fresh coriander and serve immediately.
Observations
This dish is a masterclass in technique and flavor balance. By searing the meat properly and preparing the okra to minimize its natural mucilage, you achieve a harmonious texture paired with a deeply aromatic sauce.
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