Brazilian recipe
Beef Stew with Squash and Collard Greens (Ensopado de carne com abóbora e couve)
A classic dish from Brazilian cuisine, this stew balances succulent chuck roast with the sweetness of kabocha squash and the freshness of collard greens.
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Ingredients
1 kg chuck roast
400 g kabocha squash, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
400 g kabocha squash, cut into 3 cm cubes (about 3 cups)
7 collard green leaves
1/3 cup bacon, diced (about 50 g) (optional)
2 onions
2 garlic cloves
1 1/2 cups hot water
2 tablespoons white wine vinegar
1 cinnamon stick
1 teaspoon ground cumin
1 pinch sugar
2 bay leaves
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find meat, fresh produce, and pantry staples at local markets and grocery stores. Chuck roast is the ideal cut, though brisket can serve as a substitute. Kabocha squash (often called Japanese pumpkin) is standard, while butternut squash is an acceptable substitute.
Preparation method
- Cut the chuck roast into 3 cm cubes
- Place the meat in a bowl and season with 1 teaspoon of salt, the cumin, and black pepper
- Mix well to ensure all pieces are seasoned and let rest at room temperature while preparing other ingredients
- Chop the onions into 2 cm cubes
- Mince the garlic finely
- Heat the water in a kettle
- Place a pressure cooker over medium heat
- Add 1 tablespoon of olive oil and sear the meat in batches to keep the pan hot and ensure the cubes are well browned
- Remove the seared meat and set aside in a bowl, repeating the process with the remainder and adding more oil if necessary
- In the same pot, add 1 teaspoon of olive oil and fry the bacon until it begins to release its fat
- Sauté the onion with a pinch of salt and sugar for about 5 minutes until lightly caramelized
- Incorporate the garlic, cinnamon stick, and bay leaves, stirring for 1 minute
- Pour in the vinegar and scrape the bottom of the pot with a spatula to release the flavorful browned bits
- Add the hot water, return the meat to the pot, and adjust with 1 teaspoon of salt
- Close the pressure cooker and increase the heat
- Once it reaches pressure, reduce the heat and cook for 25 minutes
- Prepare the collard greens by washing the leaves, removing the stems, and tearing them into 4 cm pieces
- After the cooking time, turn off the heat and carefully release the pressure under running water
- Open the pot, add the squash, and stir gently
- Close the lid again and place over high heat
- After reaching pressure, reduce the heat and cook for 1 minute
- Turn off the heat and release the pressure again under running water
- Finish by adding the collard greens, which will cook with the residual heat of the stew
- Serve immediately, ensuring the broth incorporates the slightly softened squash
Observations
This stew is deeply comforting and perfect for family meals. The secret lies in searing the meat thoroughly to ensure depth of flavor in the broth before slow cooking.
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