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 ground beef with the unique flavor of okra in a practical, hearty meal.
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Ingredients
300 g lean ground beef (patinho)
200 g okra (approximately 14 pods)
1/2 onion
2 cloves of garlic
1 red chili pepper (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp 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 cloves of garlic
1 red chili pepper (pimenta dedo-de-moça)
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
Where to find ingredients
You can find lean ground beef (patinho) at your local supermarket's butcher counter. Okra, fresh coriander, and pimenta dedo-de-moça (a Brazilian red chili) are commonly found in produce sections; if fresh red chili is unavailable, a fresh bird's eye chili serves as a suitable substitute.
Preparation method
- Bring the ground beef to room temperature before searing to ensure even cooking.
- Wash the okra pods thoroughly and pat them dry completely to reduce excess slime during cooking.
- Trim the ends off the okra and slice the pods diagonally into 1.5 cm pieces.
- Finely dice the onion.
- Mince the garlic cloves.
- Wash and coarsely chop the fresh coriander leaves.
- Slice the red chili pepper in half lengthwise.
- Remove the seeds from the chili and finely mince the flesh.
- Crush the coriander seeds in a mortar and pestle to release their aromatic oils.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef in the pan, leaving it undisturbed for 1 minute to develop a crust.
- Season the meat with salt and black pepper, then sprinkle with the flour.
- Cook for 5 minutes, using a spatula to break up any large clumps until the beef is evenly browned.
- Transfer the beef to a bowl and keep the skillet over the heat.
- Pour in the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Gradually pour in the water, using your spatula to scrape the bottom of the pan to incorporate the flavorful browned bits.
- Once the liquid reaches a boil, add the sliced okra and cook for 4 minutes.
- Return the cooked beef to the skillet, stir in the minced chili, and cook for an additional 2 minutes until the sauce slightly thickens.
- Garnish with fresh coriander leaves and serve immediately.
Observations
This dish is a masterclass in balancing technique and flavor. By searing the beef properly and preparing the okra to manage its natural viscosity, you achieve a delightful texture and a sauce bursting with aromatics.
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