Pirão de Bœuf – Brazilian Cassava Purée
Pirão de bœuf is a generous Brazilian classic where cassava flour turns a savoury broth into a silky purée. Golden beef, sweet peppers and fresh chilli give the dish all its warmth. Serve it over hot white rice and you have a meal that truly comforts.
🛒 Ingredients
4 servings
- 250 g top round or sirloin, cut into very small dice
- 3 garlic cloves, crushed (or ready-made seasoning)
- 1 pinch of salt
- 1 pinch of ground black pepper
- 3 tablespoons of oil or olive oil
- 1/2 onion, finely chopped
- 1/2 green bell pepper, chopped
- 1 beef bouillon cube
- 1 heaping tablespoon of tomato paste
- 1/2 red bell pepper, chopped
- Snipped spring onions, to taste
- Fresh chilli (pimenta de cheiro), chopped, optional
- 2 cups hot water
- 1/2 cup fine cassava flour + 3 tablespoons if needed
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Directions
- 1
Cut the beef into very small dice and chop it finely with a knife.
- 2
Season it with the crushed garlic, salt and pepper, or your usual spice blend.
- 3
Heat the oil in a pan and fry the beef until nicely browned.
- 4
Add the chopped onion and let it soften.
- 5
Stir in the tomato paste and mix well.
- 6
Add the peppers, spring onions and fresh chilli.
- 7
Pour in the hot water, crumble in the bouillon cube and stir until fully dissolved.
- 8
Simmer gently for 3 minutes, then lower the heat. Add the cassava flour little by little, stirring constantly with a whisk or wooden spoon, until thick and smooth.
- 9
Serve piping hot with white rice, or enjoy the pirão on its own.
💡 Chef's Tip
Keep stirring while you add the flour — that is the secret to a lump-free purée. Adjust the flour to the texture you like: a firmer pirão is eaten with a spoon, a looser one soaks into the rice. Pimenta de cheiro brings a unique aroma; a mild chilli works fine as a substitute.
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