Brazilian recipe
Cassava and Shredded Rib Casserole (Escondidinho de Mandioca com Costela Desfiada)
A delicious and comforting Brazilian dish featuring creamy cassava puree layered with savory shredded beef ribs, baked until golden. Perfect for a special meal.
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Ingredients
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 celery stalk 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 (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 celery stalk 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 (yuca)
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca starch
5 sprigs fresh parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Available at most supermarkets and butcher shops.
Found in the produce section of many supermarkets, especially those with a diverse international selection. Also commonly available at Latin American or specialty grocery stores.
Look for it in the baking aisle of supermarkets or in the international foods section. Latin American markets are a reliable source.
Fresh parsley is available year-round in the produce section of most supermarkets.
Widely available in the dairy or cheese section of supermarkets.
Found in the produce section of many supermarkets, especially those with a diverse international selection. Also commonly available at Latin American or specialty grocery stores.
Look for it in the baking aisle of supermarkets or in the international foods section. Latin American markets are a reliable source.
Fresh parsley is available year-round in the produce section of most supermarkets.
Widely available in the dairy or cheese section of supermarkets.
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 cut the onion in half
- Insert the bay leaf and whole cloves into one half of the onion
- Mince the garlic cloves with the side of a knife and discard the skins
- Heat a pressure cooker (uncovered) over medium heat
- Add 1 tablespoon of 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, cover the pot, and increase the heat
- Once the pot whistles, reduce the heat and cook for 45 minutes
- Turn off the heat and wait for all 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 using two forks, discarding fat and bones
- Cut the cassava into large 8 cm pieces
- Place the cassava in the pressure cooker, cover with water without exceeding 2/3 of the pot's capacity
- Cover the pot and place over medium heat
- When it starts to whistle, reduce 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 cassava cooking, turn off the heat and wait for the pressure to release before opening the lid
- Transfer the cooked cassava to a sieve and drain the water well
- Place the cooked cassava in a bowl, add 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 sweet tapioca starch with the reserved beef broth
- Place a medium saucepan over medium heat
- Add 1 tablespoon of olive oil, add the chopped onion, and sauté for 3 minutes until softened
- Add the chopped tomato and stir for 2 minutes, mashing the tomato pieces with a spatula to break them down
- Add the shredded rib meat 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 of olive oil
- Spread the shredded rib meat evenly over 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
- Bake the dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
This Cassava and Shredded Rib Casserole is a classic of 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 boiling 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 boiling 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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