Brazilian Creamy Rice with Beef Ribs, Pumpkin, Sautéed Collards and Cashew Farofa

Name: Brazilian Creamy Rice with Beef Ribs, Pumpkin, Sautéed Collards and Cashew Farofa
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless beef short ribs; 1 cup long-grain white rice; 10.5 oz pumpkin, diced; 6 oz collard greens; 1 1/4 cups yellow onion, chopped; 1 tbsp garlic, minced; 1 cup plum tomato, chopped; 3 3/4 cups beef stock; 3/4 cup coconut milk; 1/2 cup toasted cassava flour; 1/2 cup cashews, chopped; 2 tbsp butter; 3 tbsp olive oil; 1 whole lime; 2 tsp sweet paprika; 1 tsp ground cumin; 1 leaf bay leaf; 1 3/4 tsp salt; 1 tsp black pepper; 1/4 cup fresh cilantro, chopped

An original Brazilian main dish inspired by comforting home-style flavors from Brazil: creamy rice cooked with shredded beef ribs, tender pumpkin, a touch of lime, sautéed collards with garlic, and a crunchy cashew-manioc farofa.

30 minPrep

90 minCook

120 minTotal

4Servings

Gluten-Free

Ingredients

Adjust servings

700 g boneless beef short ribs (diced large)
220 g long-grain white rice (enjuagado)
300 g pumpkin, diced (pelada)
160 g collard greens (without stalks duros and in strips finas)
180 g yellow onion, chopped (divided)
18 g garlic, minced (divided)
180 g plum tomato, chopped (without semillas if desired)
900 ml beef stock (hot)
200 ml coconut milk (without sugar)
70 g toasted cassava flour (for the farofa)
60 g cashews, chopped (tostados lightly)
30 g butter (divided)
45 ml olive oil (divided)
1 unit lime (zest fina and juice)
4 g sweet paprika
2 g ground cumin
1 unit bay leaf
10 g salt (or to taste, divided)
3 g black pepper (or to taste, divided)
12 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

690 kcal

Calories

31 g

Protein

48 g

Carbs

41 g

Fat

5 g

Fiber

43 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the oven to 170 °C / 340 °F.
2
Season the beef short ribs with 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and ground cumin.
3
Heat 1 tablespoon olive oil in an oven-safe pot or Dutch oven over medium-high heat. Brown the beef on all sides for 6 to 8 minutes. Remove and set aside.
4
In the same pot, add half of the chopped onion and half of the minced garlic. Cook for 3 minutes until softened. Stir in the chopped tomato and cook 2 minutes more.
5
Return the beef to the pot. Add 450 ml / 1 7/8 cups beef stock and the bay leaf. Cover and bake for 70 minutes at 170 °C / 340 °F, or until the meat is very tender.
6
Remove the pot from the oven. Lift out the beef, shred it with two forks, and discard the bay leaf. Reserve the cooking juices.
7
In another large pot, heat 1 tablespoon olive oil over medium heat. Add the remaining onion and cook for 2 to 3 minutes. Stir in the white rice and cook for 1 minute to lightly toast it.
8
Add the diced pumpkin, the reserved cooking juices, the remaining beef stock, and the coconut milk. Cook over medium-low heat for 18 to 20 minutes, stirring occasionally, until the rice is tender and creamy.
9
Fold in the shredded beef, lime zest, and 1 tablespoon lime juice. Adjust with the remaining salt and black pepper. Cook 3 minutes more to blend the flavors.
10
Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the remaining garlic and sauté the collard greens for 2 to 4 minutes with a pinch of salt until tender but still bright green. Set aside.
11
In a small skillet, melt the butter with the chopped cashews over medium heat. Add the toasted cassava flour and cook for 2 to 3 minutes, stirring, until a golden crunchy farofa forms.
12
Serve the creamy rice with beef and pumpkin in shallow bowls. Arrange the sautéed collards on the side, finish with the cashew farofa on top, and sprinkle with the chopped fresh cilantro. Add a few extra drops of lime juice if desired.

Chef tips

For an even creamier texture, stir the rice 2 or 3 times while it cooks and add a small splash of hot stock if it thickens too much before the grains are tender.

Substitutions

You can use beef flank instead of short ribs. Collard greens can be replaced with kale. If toasted cassava flour is unavailable, use plain panko for a non-traditional version, keeping in mind it will add gluten.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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