Braised Beef Ribs with Creamy Cassava
A soul-warming Brazilian stew where meaty beef ribs are pressure-cooked until fall-off-the-bone tender, then simmered with mashed cassava into a thick, velvety broth. Bold spices and fresh herbs make every bowl feel like a warm hug.
🛒 Ingredients
7 servings
- 2 kg meaty beef ribs
- 2 kg cassava (yuca), peeled
- 500 g onions, diced
- 500 g ripe tomatoes, seeded and diced
- 200 g bell peppers, diced
- 20 g sweet paprika
- 20 g garlic, minced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 100 g seasoned butter
- 3 bay leaves
- Salt and black pepper to taste
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Directions
- 1
Boil the cassava in salted water until very tender. Mash lightly and set aside.
- 2
Blanch the beef ribs in cold water with bay leaves, bringing briefly to a boil to remove excess fat. Skim the foam and drain.
- 3
Melt the seasoned butter in a pressure cooker over medium heat. Sauté the onions, bell peppers, garlic, and tomatoes until soft and fragrant.
- 4
Stir in the sweet paprika, coating the vegetables evenly for a rich color.
- 5
Add the blanched beef ribs, cover with water, and season lightly with salt.
- 6
Seal the pressure cooker and cook for about 30 minutes, until the meat falls off the bone.
- 7
Add the mashed cassava to the broth and simmer uncovered, stirring occasionally, until thick and creamy.
- 8
Season with black pepper, fresh cilantro, and parsley. Adjust salt and serve piping hot.
💡 Chef's Tip
Don't skip the blanching step — it removes excess fat and keeps the broth clean and flavorful. In the final simmer, stir regularly so the cassava melts evenly into the broth without sticking to the bottom.
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