Braised Beef Ribs with Cassava
A hearty one-pot dish where tender beef ribs and creamy cassava slow-cook together in a rich, garlicky broth. Perfect for a cozy family dinner, this recipe delivers bold flavors with minimal effort. Comfort food at its finest.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) beef ribs, cut into pieces
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 beef bouillon cubes
- 500 g (1.1 lbs) fresh cassava, peeled and cut into chunks
- Freshly ground black pepper to taste
- Fresh parsley, chopped, to serve
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Directions
- 1
Season the beef ribs generously with salt, pepper, and your preferred spices. Let them rest for 15 minutes.
- 2
Heat the oil in a pressure cooker over high heat. Brown the ribs on all sides until deeply golden, about 8 minutes total.
- 3
Add the diced onion, minced garlic, and crumbled bouillon cubes. Stir well and cook for 2 minutes until fragrant.
- 4
Pour in enough hot water to cover the meat. Seal the pressure cooker and cook under pressure for 30 minutes, or until the meat is fork-tender.
- 5
Release the pressure, add the cassava chunks, and cook under pressure for an additional 5 minutes, adding more water if needed.
- 6
Transfer to a serving dish, sprinkle with fresh parsley, and serve alongside white rice.
💡 Chef's Tip
Frozen cassava works great and requires no soaking. For extra depth, add a bay leaf and a splash of Worcestershire sauce during braising.
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