Brazilian recipe
Savory Minced Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a classic Brazilian dish, combining the tenderness of ground beef with the unique flavor of okra in a practical and comforting preparation.
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Ingredients
200 g okra (about 14 pieces)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 finger chili
Salt and freshly ground black pepper to taste
1/2 onion
2 tbsp olive oil
300 g ground lean beef (patinho)
2 cloves garlic
1 tsp coriander seeds
Fresh coriander leaves to taste for serving
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 finger chili
Salt and freshly ground black pepper to taste
1/2 onion
2 tbsp olive oil
300 g ground lean beef (patinho)
2 cloves garlic
1 tsp coriander seeds
Fresh coriander leaves to taste for serving
Where to find ingredients
Olive oil, salt, pepper, flour, and tomato paste can be found in most supermarkets. Ground beef and okra are available at grocery stores and butcher shops. Fresh cilantro and chili peppers can be purchased at produce markets or the produce section of supermarkets.
Preparation method
- Allow the ground beef to sit at room temperature for a while before browning
- Wash the okra well and pat them dry with a cloth to avoid excessive sliminess during cooking
- Cut off the ends of the okra and slice them diagonally into 1.5 cm pieces
- Finely chop the onion
- Mince the garlic cloves
- Wash and roughly chop the cilantro leaves
- Cut the bird's eye chili in half
- Remove the seeds and finely chop the chili
- Crush the coriander seeds in a mortar and pestle to release their aroma
- Heat a large skillet over medium heat
- Add 1 tablespoon of olive oil and spread the ground beef in mounds, leaving it undisturbed for 1 minute to brown
- Season with salt and pepper and sprinkle with the flour
- Cook for 5 minutes, breaking up any clumps with a spatula until the meat is evenly cooked
- Set the meat aside in a bowl and keep the skillet on the heat
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes
- Add the garlic, tomato paste, and crushed coriander seeds, sautéing for another 1 minute
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to release the flavors
- Once it starts to boil, add the okra and cook for 4 minutes
- Return the ground beef to the skillet, add the chopped bird's eye chili, and cook for another 2 minutes until the sauce has slightly reduced
- Finish with fresh cilantro and serve immediately
Observations
This dish combines technique and flavor. By searing the meat correctly and preparing the okra to minimize its sliminess, you achieve a balanced texture and a rich, aromatic sauce.
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