Brazilian recipe
Ground Beef with Okra (Carne moída com quiabo)
Ground beef with okra is a classic Brazilian dish, pairing the succulence of lean minced beef with the unique flavor of okra in a practical, comforting meal.
0.0 / 5 by 0 Reviews
Ingredients
300 g minced beef (patinho)
200 g okra (approximately 14 pieces)
1/2 onion
2 garlic cloves
1 red chili pepper (dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
200 g okra (approximately 14 pieces)
1/2 onion
2 garlic cloves
1 red chili pepper (dedo-de-moça)
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 1/2 cups water
1 teaspoon coriander seeds
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh coriander leaves to taste for serving
Where to find ingredients
Find fresh produce and meat at local butchers or grocery stores. Patinho is a lean cut similar to topside or silverside. As a substitute for red dedo-de-moça chili, you can use jalapeño or any mild red chili.
Preparation method
- Remove the meat from the refrigerator for a while to reach room temperature before searing.
- Wash the okra well and pat dry with a cloth to prevent excess mucilage during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small cubes.
- Finely mince the garlic cloves.
- Wash and coarsely chop the fresh coriander leaves.
- Cut the red chili pepper in half.
- Remove the seeds and finely dice the chili pepper.
- Crush the coriander seeds in a mortar and pestle to release their aroma.
- Heat a large skillet over medium heat.
- Add 1 tablespoon of olive oil and spread the minced meat, leaving it in small mounds undisturbed for 1 minute to brown.
- Season with salt and pepper and sprinkle with the all-purpose flour.
- Cook for 5 minutes, breaking up any clumps with a spatula until the meat is evenly cooked.
- Remove the meat to a bowl and keep the skillet on the heat.
- Add the remaining olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Add the garlic, tomato paste, and coriander seeds, sautéing for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with a spatula to incorporate the flavor.
- When it begins to boil, add the okra and cook for 4 minutes.
- Return the meat to the skillet, add the chili pepper, and cook for 2 more minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This dish is a masterclass in technique and flavor. By properly searing the beef and preparing the okra to minimize its natural mucilage, you achieve a perfectly balanced texture and a sauce rich in aroma and depth.
Ratings and comments