Braised Beef Ribs with Cassava
A soul-warming Brazilian classic where fall-off-the-bone beef ribs are pressure-cooked and nestled in a silky cassava broth. The natural starch from the cassava thickens the broth without any flour or cream, resulting in a velvety, deeply savory sauce. Budget-friendly, naturally gluten-free, and endlessly comforting.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) beef short ribs
- 500 g (1 lb) cooked cassava, central fiber removed
- 4 garlic cloves, crushed
- 1 medium onion, sliced
- Salt and black pepper to taste
- Fresh parsley and chives, chopped
- 2 tbsp vegetable oil
- About 1 liter (4 cups) water
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Directions
- 1
Heat the oil in a pressure cooker over high heat and brown the beef ribs on all sides until deeply golden and well-seared.
- 2
Add the crushed garlic and cook for 1 minute, then add the sliced onion and sauté until softened and translucent.
- 3
Pour in enough water to cover the meat, season with salt, seal the pressure cooker, and cook under pressure for 40 minutes.
- 4
Release the pressure, remove the ribs, and shred the meat from the bones, discarding the bones.
- 5
Transfer the broth to a large pot and add the cooked cassava, lightly mashed with a fork, with the tough central string removed.
- 6
Return the shredded beef to the pot and simmer over low heat for 15 minutes, stirring occasionally.
- 7
Adjust consistency with a splash of water if needed — the broth should be creamy, not watery or overly thick.
- 8
Finish with fresh parsley and chives and serve piping hot.
💡 Chef's Tip
The key to a silky broth is lightly mashing the cooked cassava directly into the pot — its natural starch thickens the liquid beautifully with no flour needed. Always remove the tough fibrous string running through the center of the cassava before adding it.
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