Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a beloved Brazilian staple, pairing succulent ground beef with the unique texture of okra in a hearty, comforting dish.
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Ingredients
300g lean ground beef
200g okra (approx. 14 pieces)
1/2 onion
2 cloves garlic
1 red chili pepper
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Sea salt and freshly ground black pepper to taste
Fresh coriander leaves for serving
200g okra (approx. 14 pieces)
1/2 onion
2 cloves garlic
1 red chili pepper
1 tbsp tomato paste
1 tbsp all-purpose flour
1 1/2 cups water
1 tsp coriander seeds
2 tbsp olive oil
Sea salt and freshly ground black pepper to taste
Fresh coriander leaves for serving
Where to find ingredients
You can find all ingredients at local markets or major supermarkets in Trinidad and Tobago. Look for fresh produce in the vegetable aisle, while ground beef is readily available at local butcher shops or the meat counters of supermarkets. Coriander (often called 'chadon beni' or cilantro locally) and okra are staples in local markets.
Preparation method
- Let the beef sit out for a while to reach room temperature before browning.
- Wash the okra thoroughly and pat dry with a cloth to prevent excess slime during cooking.
- Trim the stems off the okra and slice diagonally into 1.5 cm pieces.
- Finely dice the onion.
- Mince the garlic cloves.
- Wash and coarsely chop the fresh coriander.
- Cut the red chili pepper in half.
- Remove the seeds and finely mince the pepper.
- Crush the coriander seeds in a mortar and pestle to release their fragrance.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the ground beef, leaving it undisturbed for 1 minute to develop a crust.
- Season with salt and pepper, and sprinkle with the flour.
- Cook for 5 minutes, breaking up clumps with a spatula until the beef is evenly browned.
- Transfer the beef to a bowl and keep the skillet on the heat.
- Add the remaining 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.
- Gradually pour in the water, scraping the bottom of the skillet to deglaze and incorporate the flavors.
- Once the liquid comes to a boil, add the okra and cook for 4 minutes.
- Return the beef to the skillet, add the minced chili, and simmer for 2 more minutes until the sauce reduces slightly.
- Finish with fresh coriander and serve immediately.
Observations
This recipe strikes a perfect balance between technique and bold flavors. By searing the meat properly and preparing the okra to minimize its natural mucilage, you achieve a delightful texture and a sauce that is deeply aromatic.
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