Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
This classic Brazilian dish pairs the succulence of lean ground beef with the unique texture of okra, resulting in a comforting and hearty meal.
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Ingredients
300g lean ground beef
200g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili pepper
1 tbsp tomato paste
1 tbsp all-purpose flour
350ml water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste
200g okra (about 14 pods)
1/2 onion
2 garlic cloves
1 dedo-de-moça chili pepper
1 tbsp tomato paste
1 tbsp all-purpose flour
350ml water
1 tsp coriander seeds
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste
Where to find ingredients
You can find these ingredients at local markets in Port Vila or larger grocery stores like Au Bon Marché, where you will find fresh produce and standard pantry staples. If you cannot find dedo-de-moça pepper, a fresh red chili or a pinch of cayenne can be used as a substitute for heat.
Preparation method
- Bring the ground beef to room temperature before browning it to ensure an even cook.
- Wash the okra thoroughly and pat each pod completely dry with a cloth to help reduce sliminess.
- Trim the stems off the okra and slice the pods into 1.5 cm pieces on a diagonal bias.
- Finely dice the onion.
- Mince the garlic cloves.
- Wash the fresh coriander leaves and chop them roughly.
- Halve the dedo-de-moça pepper.
- Remove the seeds from the pepper and mince the flesh finely.
- Crush the coriander seeds in a mortar and pestle to release their fragrance.
- Place a large skillet over medium-high heat.
- Pour in 1 tablespoon of olive oil and spread the ground beef across the pan, letting it sit undisturbed for 1 minute to develop a crust.
- Season the meat with salt and black pepper, then sprinkle with the flour.
- Cook for 5 minutes, breaking up any large clumps with a spatula until the beef is browned and cooked through.
- Remove the beef from the pan into a bowl and set aside, keeping 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 minced garlic, tomato paste, and crushed coriander seeds, cooking for an additional minute.
- Pour in the water gradually, scraping the bottom of the skillet with your spatula to incorporate all the browned bits.
- Once the liquid reaches a simmer, stir in the okra and cook for 4 minutes.
- Return the browned beef to the skillet, fold in the minced dedo-de-moça pepper, and cook for 2 more minutes until the sauce has thickened slightly.
- Garnish with the chopped fresh coriander and serve immediately.
Observations
This recipe strikes a perfect balance of technique and flavor. By properly searing the beef and prepping the okra to minimize its natural mucilage, you achieve a delightful texture complemented by a deeply aromatic sauce.
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