Brazilian recipe
Beef Stew with Pumpkin and Collard Greens
A Brazilian classic, this stew combines the succulence of beef chuck with the sweetness of pumpkin and the freshness of collard greens in a practical preparation.
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Ingredients
1 kg beef chuck, cut into 3 cm cubes
400 g Japanese pumpkin, cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, cut into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g Japanese pumpkin, cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup diced bacon (about 50 g) (optional)
2 onions, cut into 2 cm cubes
2 cloves garlic, finely chopped
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch of sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Beef chuck can be found at your local butcher or grocery store meat counter. Japanese pumpkin is often available in the produce section of large supermarkets or specialty Asian markets. Collard greens are typically available year-round in most grocery stores. Bacon, onions, garlic, olive oil, and spices like cumin, cinnamon, bay leaves, salt, and pepper are standard grocery items. White wine vinegar can be found in the vinegar aisle of most supermarkets.
Preparation method
- Place the beef in a bowl and season with 1 teaspoon salt, cumin, and black pepper
- Mix well so all pieces are seasoned and let it rest at room temperature while you prepare the other ingredients
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and sear the meat a few pieces at a time to avoid cooling the pan and ensure the cubes are well browned
- Remove the seared meat and reserve in a bowl, repeating the process with the rest, adding a little 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, 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 pot and increase the heat
- Once it starts to whistle, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the tough stems, and tearing them into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the pumpkin, and mix gently
- Close the lid again and bring 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 lightly broken-down pumpkin
Observations
This stew is comforting and ideal for family meals. The secret is to sear the meat well to ensure depth of flavor in the broth.
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