← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1.5 kg beef short ribs, cut into single ribs
• 2 tbsp Vegetable oil
• 2 Onion, finely chopped
• 3 cloves Garlic, crushed
• 2 Tomato, peeled, seeded and chopped
• 1 tbsp White vinegar
• 1.5 l hot water, roughly
• 1 kg Cassava, peeled, woody core removed, cut into chunks
• 1 Red chilli, chopped (optional)
• 1 handful Parsley, chopped
• 3 Spring onion, sliced
• Salt
• Black pepper

Method

1. Season the ribs well with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the ribs in batches, 3–4 min per side, until deeply coloured. Set aside.
2. Pour off all but 2 tbsp fat. Cook the onions over medium heat for 6 min, then add the garlic, tomatoes, chilli (if using) and vinegar and cook for 5 min, until saucy.
3. Return the ribs, add enough hot water to cover and bring to the boil. Skim, cover and simmer gently for 2 hours, until the meat is very tender.
4. Add the cassava, pushing it under the liquid, and simmer uncovered for 30–40 min, stirring often, until the cassava is soft and starts to break down and thicken the sauce. Add a splash of water if it catches.
5. Fish out any loose bones, taste for salt and pepper and scatter with the parsley and spring onions. Serve in deep bowls with white rice.

Tips

• Frozen peeled cassava works perfectly and saves a lot of effort.
• In a pressure cooker, cook the ribs for 45 min, then the cassava for 10 min.

Sources

Written in our own words after cross-checking these recipes:

Panelinha Olivia’s Cuisine