Brazilian recipe
Creamy Cassava Shepherd's Pie with Shredded Beef Ribs
A soul-warming Brazilian classic featuring tender, shredded beef ribs topped with a velvety, smooth cassava mash and a golden, crunchy crust.
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Ingredients
1 kg beef ribs, bone-in
1/2 onion
1 carrot
1 celery stalk with leaves
2 garlic cloves
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 cassava, peeled
1/2 cup beef stock (reserved from cooking)
2 ripe tomatoes
1/2 onion
1/2 cup whole milk
2 teaspoons sweet cassava flour (tapioca starch)
5 sprigs fresh flat-leaf parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons dried breadcrumbs
1/4 cup finely grated parmesan cheese
1 tablespoon olive oil
1/2 onion
1 carrot
1 celery stalk with leaves
2 garlic cloves
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 cassava, peeled
1/2 cup beef stock (reserved from cooking)
2 ripe tomatoes
1/2 onion
1/2 cup whole milk
2 teaspoons sweet cassava flour (tapioca starch)
5 sprigs fresh flat-leaf parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons dried breadcrumbs
1/4 cup finely grated parmesan cheese
1 tablespoon olive oil
Where to find ingredients
Beef ribs and cassava can be found in the meat and produce sections of most supermarkets or specialized Latin American grocers. Tapioca starch is typically found in the baking or international aisle.
Preparation method
- Season the beef ribs with salt and black pepper.
- Wash the carrot and celery stalk.
- Cut the carrot into three segments and the celery into 5 cm pieces.
- Peel the onion and cut it in half.
- Stud one half of the onion with the bay leaf held by the cloves.
- Crush the garlic cloves with the side of a knife and discard the peels.
- Heat a pressure cooker (without the lid) over medium heat.
- Drizzle 1 tablespoon of olive oil into the pan and brown the ribs in batches, cooking for 3 minutes per side.
- Transfer the browned ribs to a bowl.
- Repeat the process with the remaining meat, adding a bit more oil as needed.
- Turn off the heat and add the white wine vinegar in small amounts, scraping the bottom of the pan to release the browned bits.
- Return all the rib pieces to the pressure cooker.
- Add the clove-studded onion, carrot, celery, garlic cloves, and black peppercorns.
- Cover with the water, seal the lid, and increase the heat to high.
- Once the cooker reaches pressure, reduce heat to low and cook for 45 minutes.
- Turn off the heat and allow all pressure to release naturally before opening.
- Using tongs, transfer the ribs to a platter.
- Strain the cooking liquid into a bowl and reserve for another use.
- Shred the rib meat using two forks, discarding the bones and excess fat.
- Cut the cassava into 8 cm chunks.
- Place the cassava in the pressure cooker and cover with water, ensuring it does not exceed 2/3 of the cooker's capacity.
- Seal the lid and place over medium heat.
- Once it reaches pressure, lower the heat and cook for 20 minutes.
- While the cassava cooks, prepare the remaining ingredients.
- Wash, dry, and halve the tomatoes, remove the seeds, and dice into 0.5 cm cubes.
- Wash, dry, and finely chop the parsley.
- Peel and finely dice the remaining half of the onion.
- After the 20-minute cook time, turn off the heat and allow the pressure to release naturally before opening.
- Drain the cooked cassava well in a colander.
- Place the cooked cassava in a bowl, add the butter and milk.
- Season with salt and pepper to taste, then process with an immersion blender until smooth (or mash thoroughly with a fork).
- In a small bowl, whisk the sweet cassava flour into the reserved beef stock.
- Place a medium saucepan over medium heat.
- Add 1 tablespoon of olive oil and the diced onion, sautéing for 3 minutes until softened.
- Add the diced tomatoes and cook for 2 minutes, crushing them with a spatula until they break down into a sauce.
- Stir in the shredded rib meat and the stock-flour mixture.
- Cook for 1 minute, then remove from heat.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Preheat your oven to 220 ºC (425 ºF).
- Grease a baking dish with 1 tablespoon of olive oil.
- Spread the shredded beef rib mixture evenly across the bottom of the dish.
- Top with the cassava purée and smooth the surface with a spatula.
- Sprinkle the breadcrumbs and grated parmesan over the purée.
- Bake for about 20 minutes, or until the top is golden and bubbling.
- Serve immediately.
Observations
This Cassava Escondidinho with Shredded Beef Ribs is a beloved Brazilian comfort food, celebrated for its perfect balance of texture and savory depth. The creamy, buttery cassava purée provides a luxurious base that complements the succulent, well-seasoned shredded beef ribs. The dish is finished with a golden topping of breadcrumbs and parmesan cheese, creating a delightful crunch with every bite.
Ideal for Sunday family gatherings or cozy dinner parties, this recipe requires patience during the slow-pressure cooking of the ribs, ensuring the meat becomes melt-in-the-mouth tender. The result is a hearty, impressive main course that brings authentic Brazilian flavors to your home table.
Ideal for Sunday family gatherings or cozy dinner parties, this recipe requires patience during the slow-pressure cooking of the ribs, ensuring the meat becomes melt-in-the-mouth tender. The result is a hearty, impressive main course that brings authentic Brazilian flavors to your home table.
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