Brazilian recipe
Cassava and Shredded Rib Casserole (Escondidinho de Mandioca com Costela Desfiada)
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 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 cassava
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet manioc flour (polvilho doce)
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 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 cassava
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet manioc flour (polvilho doce)
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
Available at most supermarkets in the meat section, or from your local butcher.
Look for fresh cassava root in the produce section of large supermarkets, often in the international or Latin American aisle. Latin or Brazilian specialty markets are also a good source. If fresh is unavailable, frozen peeled cassava chunks are often sold in the international freezer section.
Widely available in the produce section of any supermarket.
This is a specific ingredient often found in Latin American or Brazilian specialty stores. It's also available online. Regular tapioca starch can be used as a substitute.
Available in the cheese section of most supermarkets.
Available in the cooking oil aisle of any supermarket.
Available in the fresh herb section of most supermarkets.
Available in the dairy section of any supermarket.
Available in the dairy section of any supermarket.
Can be store-bought in the baking aisle or made at home from stale bread.
Available in the spice aisle of any supermarket.
Available in the spice aisle of any supermarket.
Available in the spice aisle of any supermarket.
Available in the vinegar or condiments aisle of any supermarket.
Look for fresh cassava root in the produce section of large supermarkets, often in the international or Latin American aisle. Latin or Brazilian specialty markets are also a good source. If fresh is unavailable, frozen peeled cassava chunks are often sold in the international freezer section.
Widely available in the produce section of any supermarket.
This is a specific ingredient often found in Latin American or Brazilian specialty stores. It's also available online. Regular tapioca starch can be used as a substitute.
Available in the cheese section of most supermarkets.
Available in the cooking oil aisle of any supermarket.
Available in the fresh herb section of most supermarkets.
Available in the dairy section of any supermarket.
Available in the dairy section of any supermarket.
Can be store-bought in the baking aisle or made at home from stale bread.
Available in the spice aisle of any supermarket.
Available in the spice aisle of any supermarket.
Available in the spice aisle of any supermarket.
Available in the vinegar or condiments aisle of any supermarket.
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 whole cloves
- Crush the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (without lid) 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 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 pan to dissolve any browned bits
- Return the rib pieces to the pan
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, cover the pan, and increase the heat
- Once the pan whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all pressure to release before opening the pan
- 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 without exceeding 2/3 of the pan's capacity
- Cover the pan and place over medium heat
- When it starts to whistle, lower the heat and cook for 20 minutes
- While the cassava cooks, 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 pieces to a sieve and let the water drain well
- Place the cooked cassava in a bowl, add butter and milk
- Season with salt and pepper to taste and blend with an immersion blender until smooth (or mash with a fork)
- In a bowl, mix the sweet manioc flour 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, crushing the tomato pieces with a spatula to break them down
- Add the shredded beef ribs and the broth and manioc flour 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 °C (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 cassava puree and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree
- Bake in the preheated oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava and Shredded Rib 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 succulence 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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