Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a classic Brazilian comfort dish, pairing the succulence of lean beef with the distinct texture of okra in a practical, flavorful preparation.
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Ingredients
300 g ground lean beef
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 red chili pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 red chili pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
Where to find ingredients
You can find these fresh ingredients at local markets (sabzi mandi) or neighborhood grocery stores. If fresh coriander seeds are unavailable, ground coriander is a suitable substitute. Patinho (lean beef) can be substituted with any high-quality ground round or lean beef mince.
Preparation method
- Take the beef out of the refrigerator for a while to reach room temperature before searing.
- Wash the okra pods well and dry them thoroughly with a cloth to prevent excess mucilage during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small cubes.
- Finely mince the garlic cloves.
- Wash and coarsely chop the fresh coriander leaves.
- Cut the red chili pepper in half.
- Remove the seeds and mince the chili into very small pieces.
- 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, leaving it in small mounds without stirring for 1 minute to brown.
- Season with salt and pepper and sprinkle the all-purpose flour over the beef.
- Cook for 5 minutes, breaking up the clumps with a spatula until the meat is cooked evenly.
- Transfer the beef to 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 minute.
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to release the browned bits.
- When it begins to boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the minced chili pepper, and cook for 2 more minutes until the sauce reduces slightly.
- Finish with fresh coriander and serve immediately.
Observations
This dish is a masterclass in texture and flavor balance. By properly searing the beef and employing specific techniques to minimize the okra's natural mucilage, you achieve a harmonious result with a rich, aromatic sauce that perfectly complements a side of rice.
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