Brazilian recipe
Beef Stew with Pumpkin and Collard Greens (Ensopado de carne com abóbora e couve)
A classic of Brazilian cuisine, this stew combines succulent beef chuck with the sweetness of pumpkin and the freshness of collard greens in a practical dish.
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Ingredients
1 kg beef chuck
400 g Japanese pumpkin (kabocha) cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon in cubes (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin (kabocha) cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon in cubes (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef, fresh pumpkin (kabocha), and collard greens can be found at local wet markets or supermarket chains. As a substitute for collard greens, kale may be used, though collard greens remain the traditional choice.
Preparation method
- Cut the beef chuck into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let it rest at room temperature while preparing the other ingredients
- Dice the onions into 2 cm cubes
- Finely mince the garlic
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and brown the meat in batches to avoid cooling the pan and ensure the cubes are well browned
- Remove the seared meat and set aside in a bowl, repeating the process with the rest, adding more olive oil if necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it starts to release fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Incorporate the garlic, cinnamon stick, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- Once it begins to whistle, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the stems, and tearing them into 4 cm pieces
- After the cooking time has passed, turn off the heat and release the pressure under running water carefully
- Open the pot, add the pumpkin, and mix gently
- Cover again and return to high heat
- After it reaches pressure, lower the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the collard greens, which will cook with the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly softened pumpkin
Observations
This comforting stew is ideal for family meals. The secret lies in searing the meat thoroughly to ensure depth of flavor in the broth.
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