A hearty beef and cassava stew perfect for any day of the week, but especially on chilly days. I like to make this stew at home and freeze it in individual portions, doubling the recipe and dividing it among the containers. It freezes well and I always have a warm and comforting stew ready to go when the weather gets cold. If you don't have beef at home, you can substitute it with other types of meat, such as beef shank, and it will still be delicious.
10
Prep Time
55
Cook Time
8
Servings
0
Calories
Chef de Cozinha with over 10 years of experience in the culinary field. Creator of Comidinhas do Chef, one of Brazil's most accessed and respected recipe websites. Every recipe is tested with love and designed to bring families together around the table.
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The Perfect Comfort Food: Caldo de Mandioca with Ribs. It's a recipe that's perfect for any day of the week, but it's especially great on a chilly day. In my household, I love making caldo de mandioca with ribs and freezing it in individual portions. I double the recipe, divide it into separate containers, and freeze for up to two months. It's a great way to have a warm and comforting meal whenever I need it.
I've chosen to combine two ingredients that pair well in any recipe: mandioca and ribs. If you don't have ribs at home, you can easily substitute them with another type of meat, such as beef brisket, and it will still be delicious. If you're already salivating, you're in the right place, because I'm about to share with you the simplest and tastiest way to make caldo de mandioca with ribs.
If you're planning to sell this recipe, I recommend using containers of 500ml or 350ml for freezing. However, if you want to serve it hot, you can use insulated containers of 750ml or 500ml, which can be found at most party supply stores or packaging stores.
Follow the steps with care and attention
In a bowl, season the beef with garlic, salt, and pepper.
Heat a pressure cooker with oil and brown the beef until it's golden brown.
Add the onion, tomato, beef bouillon, nutmeg, and cinnamon, and cook for 4 minutes.
Cover with water and close the lid, cooking for 20 minutes after the pressure starts.
After the time is up, let the pressure release naturally and open the lid.
Add the cassava and, if necessary, cover with a little more water.
Close the lid and cook for another 25 minutes, over low heat, after the pressure starts.
Then turn off the heat and let the pressure release on its own.
Open the lid and remove half of the cassava and broth from the cooking liquid with a slotted spoon and transfer it to a blender with the heavy cream.
Blend carefully for 2 minutes and return to the pot.
Bring the pot to medium heat, adjust the seasoning, and cook for another 5 minutes.
Finally, sprinkle chopped onion and serve immediately.
Values per serving
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