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, cut into strips
1/2 onion
1 carrot
1 stalk of 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 tapioca starch (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 of 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 tapioca starch (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
Beef ribs can be found at most supermarkets in the meat section or at a butcher shop.
Fresh cassava root is often available in the produce section of large supermarkets, particularly those with an international foods aisle. Latin American or Caribbean markets are also excellent places to find it. Look for firm roots with intact skin. If fresh is unavailable, frozen, pre-peeled cassava chunks are often sold in the freezer section of specialty stores or larger supermarkets.
This is a common ingredient in Brazilian cooking and can be found in Latin American or Brazilian specialty food stores. It is sometimes available in the international foods aisle of larger supermarkets or online. Ensure it's 'polvilho doce' (sweet tapioca starch), not 'polvilho azedo' (sour tapioca starch), for this recipe.
You can make these by toasting stale bread until dry and then pulsing it in a food processor or blender until crumbly. Alternatively, purchase plain breadcrumbs from the baking or pasta aisle of any supermarket.
Fresh parsley is widely available in the herb section of most supermarkets.
Onions, carrots, celery, garlic, tomatoes, milk, butter, olive oil, salt, pepper, bay leaf, cloves, peppercorns, white wine vinegar, and Parmesan cheese are standard items found in the produce, dairy, and baking aisles of virtually all supermarkets.
Fresh cassava root is often available in the produce section of large supermarkets, particularly those with an international foods aisle. Latin American or Caribbean markets are also excellent places to find it. Look for firm roots with intact skin. If fresh is unavailable, frozen, pre-peeled cassava chunks are often sold in the freezer section of specialty stores or larger supermarkets.
This is a common ingredient in Brazilian cooking and can be found in Latin American or Brazilian specialty food stores. It is sometimes available in the international foods aisle of larger supermarkets or online. Ensure it's 'polvilho doce' (sweet tapioca starch), not 'polvilho azedo' (sour tapioca starch), for this recipe.
You can make these by toasting stale bread until dry and then pulsing it in a food processor or blender until crumbly. Alternatively, purchase plain breadcrumbs from the baking or pasta aisle of any supermarket.
Fresh parsley is widely available in the herb section of most supermarkets.
Onions, carrots, celery, garlic, tomatoes, milk, butter, olive oil, salt, pepper, bay leaf, cloves, peppercorns, white wine vinegar, and Parmesan cheese are standard items found in the produce, dairy, and baking aisles of virtually all supermarkets.
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 chunks
- Peel and cut the onion in half
- Attach the bay leaf to one half of the onion using the whole cloves
- Smash 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 for each batch
- 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 lid, and increase the heat
- Once the pot whistles, reduce the heat and cook for 45 minutes
- Turn off the heat and wait for all pressure to release before opening the pot
- Using tongs, transfer the ribs to a platter
- Strain the cooking liquid into a bowl and reserve for another use
- Shred the rib meat using two forks, discarding any fat and bones
- Cut the cassava into large pieces, about 8 cm
- Place the cassava in the pressure cooker, cover with water, ensuring it doesn't exceed 2/3 of the pot's capacity
- Close the lid and bring to medium heat
- When it starts whistling, lower the heat and cook for 20 minutes
- While the cassava 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 20 minutes of cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked cassava to a sieve and let the water drain well
- Place the cooked cassava in a bowl, add the 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 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 diced tomatoes and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down
- Add the shredded rib meat 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 rib meat 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
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
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 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 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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