Brazilian recipe
Ground Beef with Okra
Ground beef with okra is a classic of Brazilian cuisine, combining the juiciness of lean beef with the unique flavor of okra in a practical and comforting dish.
0.0 / 5 by 0 avaliações
Ingredients
300 g ground lean beef (such as top sirloin or round)
200 g okra (approximately 14 pods)
1/2 onion
2 cloves garlic
1 fresh red chili pepper
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 cilantro leaves to taste for serving
200 g okra (approximately 14 pods)
1/2 onion
2 cloves garlic
1 fresh red chili pepper
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 cilantro leaves to taste for serving
Where to find ingredients
You can find lean ground beef, fresh okra, and fresh aromatics like cilantro and red chili peppers at local butchers, produce stands, or most major grocery stores in the fresh vegetable section.
Preparation method
- Take the meat out of the refrigerator for a while to reach room temperature before browning
- Wash the okra well and dry them 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 cilantro leaves
- Cut the red chili pepper in half
- Remove the seeds and chop the pepper 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 pepper and sprinkle with the all-purpose flour
- Cook for 5 minutes, breaking up the lumps 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 crushed coriander seeds, sautéing for another 1 minute
- Pour in the water gradually, scraping the bottom of the skillet with a spatula to release the flavor
- When it starts to boil, add the okra and cook for 4 minutes
- Return the meat to the skillet, add the chopped chili pepper, and cook for another 2 minutes until the sauce reduces slightly
- Finish with fresh cilantro and serve immediately
Observations
This dish balances technique and flavor. By properly browning the meat and preparing the okra to minimize its natural mucilage, you achieve a balanced texture and a sauce rich in aroma.
Ratings and comments