Brazilian recipe
Cassava Casserole with Shredded Beef Ribs
A delicious cassava casserole with shredded beef ribs, a comforting and flavorful Brazilian recipe perfect for a special lunch.
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Ingredients
1 kg beef ribs, in racks
1/2 onion
1 carrot
1 stalk 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 (tea) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (tea) milk
2 teaspoons sweet tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (tea) finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk 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 (tea) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (tea) milk
2 teaspoons sweet tapioca starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (tea) 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. Cassava, often labeled as yuca or manioc, is usually available in the produce section of large supermarkets or at Latin American or international markets. Onions, carrots, celery, garlic, tomatoes, milk, butter, olive oil, salt, pepper, and Parmesan cheese are standard supermarket staples. Beef broth can be purchased in cartons or powder form, or homemade. Sweet tapioca starch (polvilho doce) is a specialty ingredient that can be found in Latin American markets or online grocery stores specializing in international foods. Parsley and bay leaves are typically found in the fresh herb section of supermarkets. Breadcrumbs can be homemade or purchased in the baking aisle.
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 pieces
- Peel and cut the onion in half
- Stud one half of the onion with the bay leaf and whole cloves
- Crush the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (uncovered) over medium heat
- Drizzle with 1 tablespoon of olive oil and brown the ribs in batches for 3 minutes per side
- Transfer the browned ribs to a bowl
- Repeat the process with the remaining meat, adding a little olive oil each time
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pan to dissolve any browned bits
- Return the rib pieces to the pan
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, cover the pan, and increase the heat
- As soon as the pan whistles, reduce the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the pan
- Using tongs, transfer the ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the meat from the ribs with two forks, discarding fat and bones
- Cut the cassava into large 8 cm pieces
- Place the cassava in the pressure cooker, cover with water without exceeding 2/3 of the pot's capacity
- Cover the pan and place over medium heat
- When it starts to whistle, reduce 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 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 a smooth cream is formed (or mash with a fork)
- In a bowl, mix the sweet 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 tomato and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Add the shredded beef 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 ºC (high heat)
- Grease a baking dish with 1 tablespoon of olive oil
- Spread the shredded beef rib meat on the bottom of the baking dish
- Cover the meat with the cassava purée and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the purée
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava Casserole with Shredded Beef Ribs is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the cassava purée contrasts perfectly 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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