Brazilian recipe
Cassava and Shredded Beef Rib Casserole
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 strips
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 tapioca starch
5 sprigs fresh 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 tapioca starch
5 sprigs fresh 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 butcher shops and the meat section of supermarkets. Peeled cassava (mandioca/yuca) is often available in the produce section of large supermarkets, especially those with a diverse international selection, or at Latin American or international food markets. Tapioca starch is a common baking ingredient found in the baking aisle of most supermarkets, or in Latin/international markets. Fresh parsley is widely available in the produce section of supermarkets and at fresh markets.
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 halve the onion
- Insert the bay leaf and whole cloves into one half of the onion
- Crush the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (without lid) over medium heat
- Drizzle with 1 tablespoon olive oil and brown the ribs in batches for 3 minutes on each 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 pot to dissolve any browned bits
- Return the rib pieces to the pot
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, close the lid, and increase the heat
- As soon as the pot whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the pot
- Using tongs, transfer the ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the rib meat 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, not exceeding 2/3 of the pot's capacity
- Close the lid and place over medium heat
- When it starts to whistle, lower the heat and cook for 20 minutes
- While the cassava is cooking, prepare the other ingredients
- Wash, dry, and halve the tomatoes, 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 cooking the cassava, 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 tapioca starch with the reserved beef broth
- Place a medium saucepan over medium heat
- Drizzle with 1 tablespoon 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 to break them down
- Add the shredded beef rib 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 °C (high heat)
- Grease a baking dish with 1 tablespoon olive oil
- Spread the shredded beef rib evenly on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle the breadcrumbs and grated Parmesan cheese over the puree
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava and Shredded Beef Rib Casserole is a classic dish from Brazilian cuisine, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree perfectly contrasts with the succulence 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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