Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a Brazilian classic, combining the juiciness of rump steak with the distinctive flavour of okra in a practical, comforting dish.
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Ingredients
300 g ground beef
200 g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 bird’s eye chilli
1 tablespoon tomato paste
1 tablespoon plain 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 serve
200 g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 bird’s eye chilli
1 tablespoon tomato paste
1 tablespoon plain 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 serve
Where to find ingredients
Buy the ingredients at neighbourhood grocery shops, the produce section, the butcher’s counter, and the dried-spices aisle; if needed, look for a fresh-herbs market stall for coriander.
Preparation method
- Let the beef sit out of the fridge for a while so it comes to room temperature before browning.
- Wash the okra well and dry it with a cloth to avoid too much sliminess during cooking.
- Trim the ends of the okra and slice it diagonally into 1.5 cm pieces.
- Dice the onion into small cubes.
- Finely chop the garlic cloves.
- Wash the coriander leaves and roughly chop them.
- Cut the bird’s eye chilli in half.
- Remove the seeds and chop the chilli into very small pieces.
- Crush the coriander seeds in a mortar to release their aroma.
- Heat a large frying pan over medium heat.
- Add 1 tablespoon of oil and spread the ground beef out, leaving it in small clumps without stirring for 1 minute so it browns.
- Season with salt and pepper and sprinkle over the plain flour.
- Cook for 5 minutes, breaking up the lumps with a spatula until the beef is evenly cooked.
- Transfer the beef to a bowl and keep the frying pan on the heat.
- Add the remaining oil and sauté the onion with a pinch of salt for 2 minutes.
- Add the garlic, tomato paste and coriander seeds, and sauté for 1 more minute.
- Pour in the water little by little, scraping the bottom of the frying pan with the spatula to release the flavour.
- When it starts to boil, add the okra and cook for 4 minutes.
- Return the beef to the frying pan, add the bird’s eye chilli and cook for another 2 minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This dish brings technique and flavour together. By searing the beef properly and preparing the okra to minimise its sliminess, you get a balanced texture and a sauce rich in aroma.
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