Brazilian recipe
Cassava and Shredded Beef Rib Casserole (Escondidinho de Mandioca com Costela Desfiada)
Delicious creamy cassava casserole with succulent shredded beef ribs, a comforting and flavorful Brazilian recipe perfect for a special lunch.
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Ingredients
1 kg beef short ribs, cut into strips
1/2 onion
1 carrot
1 stalk of celery 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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca flour
5 sprigs 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 stalk of celery 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
1/2 cup beef broth
2 ripe tomatoes
1/2 onion
1/2 cup milk
2 teaspoons sweet tapioca flour
5 sprigs 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 in the meat section, or at a butcher shop.
Often found in the produce section of large supermarkets, especially those with an international or Latin American focus. Also available at Latin American grocery stores or international markets.
Found in the baking aisle of large supermarkets, often near gluten-free or specialty flours. Also available at Asian or Latin American grocery stores.
Often found in the produce section of large supermarkets, especially those with an international or Latin American focus. Also available at Latin American grocery stores or international markets.
Found in the baking aisle of large supermarkets, often near gluten-free or specialty flours. Also available at Asian or Latin American grocery stores.
Preparation method
- Season the short 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
- Stud one half of the onion with the bay leaf and whole cloves
- Smash the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (uncovered) over medium heat
- Drizzle with 1 tablespoon of olive oil and brown the short 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 short 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 the pressure to release before opening the pot
- Using tongs, transfer the short ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the meat from the short ribs 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, ensuring it does not exceed 2/3 of the pot's capacity
- Cover the pot and bring to 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 cut the tomatoes in half, 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 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 forms (or mash with a fork)
- In a bowl, mix the sweet tapioca flour with the reserved beef broth
- Heat a medium saucepan over medium heat
- Drizzle with 1 tablespoon of olive oil, add the chopped onion and sauté for 3 minutes until softened
- Add the diced tomatoes and stir for 2 minutes, mashing the tomato pieces with a spatula so they break down
- Add the shredded beef rib meat and the broth and tapioca flour 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 beef rib meat on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle breadcrumbs and grated Parmesan cheese over the puree
- Place the baking dish in the oven for about 20 minutes, or until golden brown
- Serve immediately
Observations
The Cassava and Shredded Beef Rib Casserole is a classic Brazilian dish, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree contrasts perfectly with the juiciness 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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