Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
This classic Brazilian comfort dish pairs succulent ground beef with the unique texture of okra in a simple, soul-warming preparation.
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Ingredients
300g lean ground beef (patinho)
200g fresh okra (about 14 pods)
1/2 onion
2 garlic cloves
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 cracked black pepper to taste
Fresh cilantro leaves to taste
200g fresh okra (about 14 pods)
1/2 onion
2 garlic cloves
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 cracked black pepper to taste
Fresh cilantro leaves to taste
Where to find ingredients
You can find fresh produce, including okra and red chilies, at local markets or supermarkets like those in Honiara. For the best quality beef, look for lean cuts like patinho at your local butcher. If pimenta dedo-de-moça is unavailable, a mild red chili is a suitable substitute.
Preparation method
- Let the beef sit at room temperature for a short time before browning to ensure even cooking.
- Wash the okra thoroughly and pat dry with a cloth to reduce sliminess during cooking.
- Trim the stem ends of the okra and slice into 1.5 cm pieces on a diagonal.
- Finely dice the onion.
- Finely mince the garlic cloves.
- Wash and roughly chop the cilantro leaves.
- Cut the red chili pepper in half.
- Discard the seeds and finely mince the chili.
- Crush the coriander seeds in a mortar and pestle to release their essential oils.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef in small mounds; leave it undisturbed for 1 minute to sear.
- Season with salt and pepper, then sprinkle with the flour.
- Cook for 5 minutes, breaking up clumps with a spatula until the beef is browned evenly.
- Transfer the beef to a bowl and return the empty skillet to the heat.
- Add 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 a spatula to scrape up any browned bits from the bottom of the pan.
- Once the liquid reaches a boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the minced red chili, and simmer for 2 more minutes until the sauce slightly reduces.
- Garnish with fresh cilantro and serve immediately.
Observations
This dish is a masterclass in flavor and texture balance. By searing the meat properly and preparing the okra to minimize its natural mucilage, you achieve a harmonious result with a rich, aromatic sauce.
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