Brazilian recipe
Cassava and Shredded Ribs Casserole
A delicious cassava casserole with shredded beef ribs, a comforting and flavorful Brazilian recipe, perfect for a special lunch.
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Ingredients
1 kg beef ribs, cut into strips
1/2 onion
1 carrot
1 stalk of celery with leaves
2 cloves garlic
1 liter of 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 (tea) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (tea) milk
2 teaspoons sweet cassava starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (tea) finely grated Parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 stalk of celery with leaves
2 cloves garlic
1 liter of 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 (tea) beef broth
2 ripe tomatoes
1/2 onion
1/2 cup (tea) milk
2 teaspoons sweet cassava starch
5 sprigs parsley
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons homemade breadcrumbs
1/4 cup (tea) finely grated Parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Beef ribs, carrots, celery, onions, garlic, tomatoes, milk, butter, olive oil, salt, pepper, bay leaves, cloves, peppercorns, and white wine vinegar are commonly found in the produce, dairy, or spice sections of most supermarkets. Cassava (also known as yuca or manioc) can often be found in the produce section of larger supermarkets, especially those with international or Latin American sections. Latin American or Brazilian specialty grocery stores are the best place to find fresh cassava. Frozen cassava is also available in the freezer section of many supermarkets and international markets. Sweet cassava starch (polvilho doce) is a specific ingredient for Brazilian cuisine and can typically be found in Latin American or Brazilian markets, often in the flour or starch aisle. If unavailable, tapioca starch can sometimes be substituted, but may alter the texture slightly. Parmesan cheese is widely available in the cheese section of supermarkets. Breadcrumbs can be homemade or purchased from the baking or pasta aisle; for homemade, simply process stale bread in a food processor. Beef broth can be found in cartons or cubes in the soup aisle.
Preparation method
- Season the 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
- Tuck the bay leaf with the whole cloves into one half of the onion
- Mash the garlic cloves with the side of a knife and discard the peels
- Heat a pressure cooker (without the lid) over medium heat
- Drizzle with 1 tablespoon of olive oil and brown the ribs in batches for 3 minutes per side
- Transfer the browned ribs to a bowl
- Repeat the process with the remaining meat, adding a little olive oil to each batch
- Turn off the heat and gradually add the white wine vinegar, scraping the bottom of the pan to dissolve any browned bits
- Return the rib pieces to the pan
- Add the studded onion, carrot, celery, garlic cloves, and peppercorns
- Cover with water, cover the pan, and increase the heat
- As soon as the cooker whistles, lower the heat and cook for 45 minutes
- Turn off the heat and wait for all the pressure to release before opening the cooker
- Using tongs, transfer the ribs to a serving dish
- Strain the cooking liquid into a bowl and reserve for another preparation
- Shred the rib meat with two forks, discarding fat and bones
- Cut the cassava into large 8 cm pieces
- Place the cassava in the pressure cooker, cover with water without exceeding 2/3 of the cooker's capacity
- Cover the cooker and place over medium heat
- When it starts to whistle, lower 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 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 pieces to a sieve and let the water drain well
- Place the cooked cassava in a bowl, add the butter and milk
- Season with salt and pepper to taste and blend with an immersion blender until smooth (or mash with a fork)
- In a bowl, mix the sweet cassava starch 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 chopped tomato and stir for 2 minutes, crushing the tomato pieces with a spatula so they break down
- Add the shredded beef ribs and the broth and starch 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 ºC (high heat)
- Grease a baking dish with 1 tablespoon of olive oil
- Spread the shredded beef ribs evenly on the bottom of the baking dish
- Cover the meat with the cassava puree and smooth with a spatula
- Sprinkle the 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 Ribs Casserole is a classic dish in Brazilian cuisine, known for its irresistible combination of flavors and textures. The creaminess of the cassava puree perfectly contrasts 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 cooking 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 cooking 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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