Brazilian recipe
Minced beef with okra
Minced beef with okra is a classic Brazilian comfort dish, pairing lean beef with the unique texture of okra in a simple, nourishing meal.
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Ingredients
300g lean minced beef
200g fresh okra (approx. 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili (or a mild red chili)
1 tbsp tomato paste
1 tbsp all-purpose flour
375ml water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves for serving
200g fresh okra (approx. 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili (or a mild red chili)
1 tbsp tomato paste
1 tbsp all-purpose flour
375ml water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves for serving
Where to find ingredients
Find fresh okra and chilies at local markets (e.g., Nakasero or Owino markets) or fresh produce sections in Kampala supermarkets like Carrefour or Shoprite. If unavailable, scotch bonnet can serve as a substitute for the chili, though it is much hotter.
Preparation method
- Let the beef sit at room temperature for a while before cooking to ensure an even sear.
- Wash the okra pods thoroughly and dry them completely with a clean cloth to help minimize sliminess during cooking.
- Trim the stems and slice the okra into 1.5 cm pieces on a bias.
- Finely dice the onion.
- Mince the garlic cloves.
- Wash and roughly chop the fresh coriander leaves.
- Slice the red chili in half lengthwise.
- Remove the seeds and finely dice the chili flesh.
- Crush the coriander seeds in a mortar and pestle to release their fragrance.
- Heat a large skillet or frying pan over medium heat.
- Add 1 tablespoon of olive oil and spread the minced beef in the pan, letting it sit undisturbed for 1 minute to develop a brown crust.
- Season the meat with salt and black pepper, then sprinkle with the flour.
- Cook for about 5 minutes, breaking up any 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 tablespoon of 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 pan with a spatula to incorporate all the browned bits.
- Once the liquid reaches a boil, add the prepared okra and simmer for 4 minutes.
- Return the beef to the skillet, add the chopped chili, and cook for another 2 minutes until the sauce has thickened slightly.
- Garnish with fresh coriander leaves and serve immediately.
Observations
This dish is all about balancing textures and aromatics. By properly searing the beef and prepping the okra to manage its natural sliminess, you achieve a harmonious result with a rich, savory gravy.
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