Brazilian recipe
Manioc Gratin with Shredded Beef Ribs
A delicious manioc gratin with shredded beef ribs, a comforting and flavorful Brazilian recipe perfect for a special lunch.
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Ingredients
1 kg beef ribs, in racks
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 beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
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 manioc (cassava)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
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
Manioc (cassava) can be found in the produce section of most supermarkets, especially those with a diverse selection of root vegetables. It may also be available in Latin American or international food markets. Beef ribs are available at any butcher shop or the meat section of supermarkets. Tomatoes, onions, garlic, carrots, celery, parsley, milk, butter, and olive oil are standard supermarket items. Parmesan cheese and breadcrumbs are also widely available in supermarkets. Sweet tapioca starch might be found in the baking aisle of larger supermarkets or in specialty international food stores.
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
- Attach the bay leaf to one half of the onion with the whole cloves
- Crush 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 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 pot to dissolve any browned bits
- Return the rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, close the pressure cooker lid, and increase the heat
- As soon as the cooker whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all pressure to release before opening the cooker
- 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 using two forks, discarding fat and bones
- Cut the manioc into large 8 cm pieces
- Place the manioc in the pressure cooker, cover with water without exceeding 2/3 of the pot's capacity
- Close the pressure cooker lid and bring to a boil over medium heat
- When it starts to whistle, lower the heat and cook for 20 minutes
- While the manioc is cooking, 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 the 20 minutes of manioc cooking time, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the manioc pieces to a sieve and let them drain 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
- Heat 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 chopped tomato and stir for 2 minutes, crushing the tomato pieces with a spatula so they break down
- Stir in 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 °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 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 Gratin 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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