Brazilian recipe
Minced beef with okra
Minced beef with okra is a Brazilian culinary staple, pairing tender lean ground beef with the unique texture of okra in a comforting, fuss-free dish.
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Ingredients
300 g lean ground beef
200 g okra (approximately 14 pods)
1/2 onion
2 garlic cloves
1 red chili pepper (dedo-de-moça or similar)
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 pods)
1/2 onion
2 garlic cloves
1 red chili pepper (dedo-de-moça or similar)
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
You can find lean ground beef and fresh okra at local neighborhood butcher shops or the fresh produce sections of supermarkets like Shoprite or Pick n Pay. Coriander seeds are available in the spice aisle of any local grocery store.
Preparation method
- Take the beef out of the fridge for a while to reach room temperature before browning.
- Wash the okra pods thoroughly and pat them dry with a kitchen towel to prevent excess slime during cooking.
- Trim the ends of the okra and slice them diagonally into 1.5 cm pieces.
- Dice the onion into small pieces.
- Finely mince the garlic cloves.
- Wash and coarsely chop the fresh coriander leaves.
- Slice the red chili pepper in half.
- Remove the seeds and mince the chili into very small pieces.
- 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 ground beef, leaving it in small mounds without stirring for 1 minute to brown.
- Season with salt and black pepper and sprinkle the flour over the meat.
- Cook for 5 minutes, breaking up the clumps with a spatula until the meat is evenly browned.
- Transfer 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.
- Stir in the garlic, tomato paste, and crushed coriander seeds, cooking for another minute.
- Pour in the water gradually, scraping the bottom of the skillet with the spatula to deglaze and incorporate the flavor.
- Once it starts to simmer, add the okra and cook for 4 minutes.
- Return the cooked meat to the skillet, stir in the chopped chili, and cook for another 2 minutes until the sauce reduces slightly.
- Finish with the fresh coriander and serve immediately.
Observations
This recipe is all about technique and depth of flavor. By properly searing the beef and prepping the okra to minimize its natural mucilage, you achieve a balanced texture and a rich, aromatic sauce that tastes great with a side of staple grains.
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