Brazilian Tapioca Baskets with Shredded Beef, Minas Cheese and Passion Fruit Vinaigrette

Instructions

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   1. Place the beef flank in a medium pot with 120 g of yellow onion in chunks, 4 garlic cloves, the bay leaves, sweet paprika, cumin, 750 ml beef stock or water, 6 g salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and cook for 60 minutes, or until the beef is very tender and easy to shred.

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   2. While the beef cooks, preheat the oven to 375°F / 190°C. Lightly grease an 8-cup muffin pan with a little of the olive oil.

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   3. In a bowl, combine the granulated tapioca with the hot milk and let it stand for 5 minutes so it hydrates. Add 60 g crumbled Minas cheese, the egg, a pinch of salt, and a pinch of pepper. Mix until you have a thick, moist dough.

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   4. Divide the tapioca mixture among 8 muffin cups and press with damp fingers to shape baskets, pushing the mixture up the sides. Bake for 18 to 20 minutes at 375°F / 190°C, until firm and lightly golden at the edges. Let rest for 5 minutes and unmold carefully.

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   5. For the vinaigrette, combine the tomato, red onion, the remaining 60 g yellow onion finely chopped, passion fruit pulp, white wine vinegar, honey, half of the cilantro, lime juice, lime zest, 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper in a bowl. Set aside.

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   6. When the beef is ready, remove it from the cooking liquid and shred it. Strain and reserve 120 ml (1/2 cup) of the broth. Heat 1 tablespoon olive oil in a skillet over medium heat, add the shredded beef, and cook for 3 minutes. Add the reserved 120 ml broth and cook 5 minutes more, until juicy but not soupy. Adjust salt and pepper.

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   7. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds. Add the collard greens, a pinch of salt, and black pepper, and sauté for 2 to 3 minutes until wilted but still bright green. Add the remaining cilantro and toss.

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   8. To serve, fill each tapioca basket with a layer of sautéed collard greens, then shredded beef. Finish with the remaining Minas cheese crumbled on top and a spoonful of passion fruit vinaigrette on each one. Serve warm.

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   9. If you want to reheat the baskets before serving, place them in the oven for 5 minutes at 325°F / 165°C to restore their texture.