Makes: Serves 8-10
Preparation Time: 4 hours
- 1.5 KG OF BEEF RIBS, BONES OFF, CUT INTO LARGE CUBES.
- 4 TABLESPOONS OF CORN OIL
- 1 TEASPOON OF ANNATTO
- 1 ONION, DICED
- 3 GARLIC CLOVES, MINCED
- 4 PEELED, DESEEDED TOMATOES, CHOPPED
- 1 KG OF MANIOC, CUT INTO MEDIUM CUBES
- ½ BUNCH OF PARSLEY AND ½ BUNCH OF SCALLIONS, CHOPPED
- SALT AND BLACK PEPPER TO TASTE
Season the ribs with salt and black pepper. Heat up the oil and braise the meat along with the annatto. Once it is browned, add the onions, garlic, and tomatoes. Cover with water and cook for 3 hours. Add the manioc and cook over medium heat for about 40 minutes, or until it is cooked through. Add salt if necessary, sprinkle the scallions and parsley, and serve with white rice and manioc flour.
IN DETAIL: From the pots of Minas Gerais in the beginning of the 18th century – at the height of the gold and diamond mining – simple recipes emerge, using ingredients that were transported to the whole country on the back of beasts of burden. That’s the origin of the dish’s name, and fame, now a staple of rural culture. Beef ribs and manioc are the elements that are always present in the variations of this recipe found throughout the country.