Brazilian recipe
Ground beef with okra (Carne moída com quiabo)
This ground beef with okra dish is a true staple of home cooking, pairing the tenderness of lean beef with the distinct flavor and texture of okra in a hearty, easy-to-make meal.
0.0 / 5 by 0 Reviews
Ingredients
300g lean ground beef
200g okra (about 14 pods)
1/2 onion, finely chopped
2 garlic cloves, minced
1 red chili pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
350ml water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to garnish
200g okra (about 14 pods)
1/2 onion, finely chopped
2 garlic cloves, minced
1 red chili pepper
1 tablespoon tomato paste
1 tablespoon all-purpose flour
350ml water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to garnish
Where to find ingredients
You can find fresh okra, lean beef, and herbs at local markets or supermarkets like Talamahu Market or major grocery chains in Nuku'alofa. If you cannot find fresh okra, it can occasionally be found in the freezer section of larger stores.
Preparation method
- Take the beef out of the refrigerator for a few minutes to reach room temperature before browning.
- Wash the okra pods thoroughly and pat them completely dry with a cloth to reduce sliminess during cooking.
- Trim the stems off the okra and slice the pods diagonally into 1.5 cm pieces.
- Finely dice the onion.
- Mince the garlic cloves.
- Roughly chop the fresh coriander leaves.
- Cut the red chili in half.
- Remove the seeds from the chili and mince the flesh finely.
- Crush the coriander seeds in a mortar and pestle to release their fragrance.
- Heat a large skillet over medium heat.
- Add one tablespoon of olive oil and spread the beef in the pan, letting it sit undisturbed for one minute to develop a crust.
- Season with salt and pepper, then sprinkle the flour over the meat.
- Cook for 5 minutes, breaking up any clumps with a spatula until the beef is evenly browned.
- Transfer the beef to a bowl, but keep the skillet on the heat.
- Add the remaining tablespoon of olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with a spatula to incorporate the browned bits.
- Once the liquid starts to simmer, add the okra and cook for 4 minutes.
- Return the beef to the skillet, stir in the minced chili, and cook for another 2 minutes until the sauce slightly reduces.
- Finish with a garnish of fresh coriander and serve immediately.
Observations
This dish is all about balance and technique. By properly searing the beef and preparing the okra to minimize its natural slime, you achieve a delightful texture and a sauce that is deeply aromatic and flavorful.
Ratings and comments