8
Oct
2014
1
Beef Stew With Cassava

Beef Stew With Cassava

Friends coming over for dinner and of course asking for a taste of Brazil. Thinking of the restrictions due to religion beliefs we had to tick pork out, so no authentic feijoada this time. What could we cook that represent Brazil and we could use halal meat?

Beef Stew With Cassava

Well after a few days going through recipe book and many Brazilian food blogs I decided to cook a very simple dish, common around Brazil “Carne de Panela” (Beef Stew With Cassava) served with boiled Rice and slow cooked Beans.

Beef Stew With Cassava, is great, first of all we can use cassava, I’m sure in contemporary cuisine, cassava is widely used, similar to us in Brasil, and to accompanying the dish, boiled Basmati rice, cooked the Brazilian way with a bit of oil and chopped garlic, surely garlic is used in India as well so no problem with that, tick the list.

Beef Stew With Cassava

Then beans, cooked slowly for over 6 hours with plenty of garlic, onions and of course some chilies.

I meet Jurgita at work and we became good friends…She’s from Lithuania (read a bit more about Lithuania here). We worked together at a large car parts company in Leeds, in the finance team, since then we love to exchange cultural knowledge about our countries, specially food.

I find so interesting meet someone from another country, you can learn so much about the lifestyle, family, beliefs and for me one thing that define ourselves as a country is food. Our everyday food.

Meeting Jurgita along came her husband Ibrahim from India very interesting couple and his food definitely deserves another post. By the way, he promises a crash beginner’s course about Indian cuisine. Looking forward for that.

As I mentioned, I believe food define us as a country, after many conversations about what dish we’re going to do, since Brazil is massive and there are many particular ways, depending which part you’re from, North, Central West, Central East, South East and Further South, each part has it’s own ways to cook the many variety food, even the same dish, for example boiled rice and beans, some places are completely different from each other.

I’m sure we’ll figure out something similar with the delicious food from Lithuania, for example potatoes dishes, fish, cabbage and soups, maybe in future come dine with us, if they ever survive to this time around.

Beef Stew With Cassava

Anyways, is been weeks since we’ve updated the blog, and it has been months since we have been planning for this evening with them, we’ve just been so busy, but finally now we’re ready to enjoy what we humans do best. Get together, cook, eat, enjoy a good conversation talk about places, trips, future dreams and what we are going to eat next.

Hope you enjoy the pics and if only, I could somehow, reproduce the taste of this dish here I’m sure it would be revolutionary, for that reason I wanted to share what we’ve used to prepare. Let us know if you have tried and what you think.

Beef Stew With Cassava

Inspired By Family and Friends

Serves about 4-6 people

For 1.5kg of beef

Marinade

1 medium red onion chopped

12 garlic cloves chopped

Bunch of spring onions

1 fresh chilli chopped

salt and pepper to taste

Cut the beef in cubes put in a ball and add onions, garlic,chillies, salt and pepper.

Mix well cover it and live in the freezer for about 12 hours or overnight.

Next day

4 Chopped tomatoes unskinned and seedless

1 or 2 fresh chillies

1kg of cassava cubes

Salt and pepper

Bunch of coriander

Olive oil

Veg stock or beef

1.6 litres of boiling water

Peel the cassava and wash well in running water put it in an bowl a leave aside.

Take the pressure pan and add 3 tablespoon of olive oil, add the beef and fry it for about 5 mins. Note do not add all the beef at once better if you dived in 3 batches. Put the seal beef in a bowl and leave aside.

Add the tomato in the pressure pan fry for 2 min using the rest of oil from the beef then put back the beef, cassava cubes and add about 1.6 liters of boiling add the stock mix well soon starting boiling put the lid on and live for about 35-40 mins.

If you are not sure how to use a pressure pan, watch this video here.

Check if the cassava is cooked  the pieces should be soft melting if not put for another 10 minutes. Repeat the process waiting until starting boiling and them put the lid on and live cooking.

Add the chilies and the coriander and serve.


There was a surprise from Jurgita an Ibrahim, they’ve brought us the desert. It was great, because we’re not used to have desert in Brazil, you can get in restaurants, but not when have guests at home, we had some ice cream, but nothing compares with this delicious peach home made pie. Sorry, I have no recipes, maybe Jurgite will share with us as guest here some day. 😉

Bon Appétit!

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