Brazilian recipe
Beef Stew with Squash and Collard Greens (Ensopado de carne com abóbora e couve)
A classic of Brazilian cuisine, this stew combines succulent chuck roast with the sweetness of kabocha squash and fresh collard greens in a practical dish.
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Ingredients
1 kg chuck roast
400 g Japanese pumpkin (kabocha) cut into 3 cm cubes (about 3 cups)
7 collard greens leaves
1/3 cup bacon diced (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 diced (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
Find fresh produce and meat at local neighborhood markets or butcher shops. Kabocha squash is widely available at grocers; if unavailable, butternut squash is a suitable substitute. Collard greens can be found in the fresh vegetable section.
Preparation method
- Cut the chuck roast into 3 cm cubes.
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper.
- Mix well to ensure all pieces are coated 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 remaining meat, adding a little more oil if necessary.
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it begins 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 pan with a spatula to release the flavorful browned bits.
- Add the hot water, return the meat to the pot, and adjust seasoning with 1 teaspoon of salt.
- Close the pressure cooker and increase the heat.
- Once it starts whistling, 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, turn off the heat and carefully release the pressure under running water.
- Open the pot, add the squash, and mix gently.
- Close the lid again and place over high heat.
- After it reaches pressure again, lower the heat and count 1 minute.
- Turn off the heat and release the pressure once more 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 squash.
Observations
This comforting stew is perfect for family meals. The secret lies in properly searing the meat to ensure depth of flavor in the broth.
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