There is no mistake: cassava broth is a very successful recipe! And you no longer have to resort to restaurants or the good old delivery app, because you can make your own recipe at home.
By the way, with this in mind, Guia da Cozinha brought 5 different cassava broths so that you enjoy experimenting with new ingredients and new flavors, what do you say?
So, check out the tips for tasting and warming up in this cold weather! Do we separate the ingredients? Find out what it will take to have these different cassava broths on the table:
Cassava broth with oxtail
Time: 1h20
Performance: 8 servings
Difficulty: easy
Ingredients:
- 2 kg of oxtail in pieces
- juice of 2 lemons
- 2 whole cloves of garlic
- 2 bay leaves
- 1/2 cup (tea) cachaça
- 3 tablespoons of oil
- 2 chopped onions
- 4 chopped tomatoes
- 5 cups of water (tea)
- 800 g diced cassava
- Salt and black pepper to taste
- 1 large bunch of washed and chopped watercress
- 1 cup chopped parsley (green)
Method of preparation:
Put the tail, lemon juice, garlic, bay leaf and cachaça in a large pan, cover with water and cook for 10 minutes. Drain, rinse under running water and set aside. Heat the oil in a large pressure cooker and fry the tail kept aside until golden brown. Add the onion and half of the tomato and sauté for 3 minutes. Add water, cover and cook for 20 minutes after reaching pressure. Switch off, let the pressure release and open the pot.
Put it back on the heat, add the cassava, the rest of the tomato, season with salt and pepper, add more water if necessary, cover the pan and cook for another 20 minutes after taking pressure. Switch off, let the pressure release and open the pot. Put it back on the heat, add the cress, the green smell and cook for another 10 minutes in the open pan. Transfer to a bowl and serve immediately.
Green broth with cassava
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients:
- 700 g cassava, cut into pieces
- 1 tablespoon of oil
- 1 small onion, grated
- 2 cups kale (finely chopped)
- 1 Pair sliced
- Salt and black pepper to taste
Method of preparation:
Put the cassava in a pressure cooker and cover with water and salt. Cook for 30 minutes after the pressure starts and turn off. Relieve the pressure under running water and open. Heat a pan with the oil and brown the onion and the pair for 5 minutes. Remove the cassava filaments and whisk, little by little, in the blender with the cooking water until a medium-thick broth is obtained. Pour into the pan of the couple and boil. Add the cabbage and cook for 5 minutes. Season with salt and pepper and serve.
Rib broth with cassava and tomato
Time: half past one
Performance: 6 servings
Difficulty: easy
Ingredients:
- 4 tablespoons of olive oil
- 1 kg of boneless beef ribs
- 2 crushed cloves of garlic
- 1 chopped onion
- 4 crushed cloves of garlic
- 2 chopped tomatoes
- 1 tablespoon of tomato paste
- 2 cubes of rib broth
- 2.5 liters of water
- 1 kg of cassava in pieces
- Salt, pepper and chopped parsley to taste
Method of preparation:
In a pressure cooker, over medium heat, heat the oil and fry the ribs until golden brown. Add the garlic, onion and sauté for 5 minutes or until lightly browned. Add the tomato, extract, steak broth, water, cover and cook for 25 minutes, over low heat, after the pressure starts. Switch off, let the pressure naturally release and open the pot. Add the cassava, salt, pepper, cover and cook for 15 minutes over low heat, after which the pressure begins. Switch off, let the pressure naturally release and open the pot. Remove 2 cups (tea) of the broth with a few pieces of cassava, pass to the blender and return to the pan. Return to low heat and cook for 5 minutes or until cassava and meat are tender. Transfer to a serving dish and serve sprinkled with parsley.
Several cassava broths to warm up in cold weather
Cassava broth with beans
Time: 50 min
Performance: 4 servings
Difficulty: easy
Ingredients:
- 4 cups of cooked beans (with broth)
- 1 cup (tea) of water
- 1 cube of bacon broth
- 1 cup diced bacon
- 1 chopped onion
- 2 minced garlic cloves
- 2 cups of boiled and chopped cassava
- Salt, pepper and chopped parsley to taste
- flush oil
Method of preparation:
In a blender, blend the beans with the broth, water and bacon broth. Reserve. In a skillet, sauté the bacon in its own fat over medium heat until golden brown. Add the onion and garlic and sauté for 3 minutes. Add the cassava and sauté for 2 minutes. Add the cream of beaten beans and mix until it boils. Season with salt, if necessary, pepper and parsley. Drizzle with olive oil and serve immediately.
Cassava broth with practical dried meat
Time: 45 minutes
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1 kg of cassava in pieces
- 1 cube of beef broth
- 1 bay leaf
- 2 tablespoons of oil
- 2 minced garlic cloves
- 1 diced onion
- 1/2 cup chopped red pepper
- 1 cup dried, desalinated, cooked and chopped meat
- Salt and black pepper to taste
- Sliced ​​chives to taste
Method of preparation:
Place the cassava in a pressure cooker with the beef stock and bay leaf. Cover with water and cover. Cook for 15 minutes on low heat, after the pressure has started and turn off. Let it cool down. Cut 1/3 of the cassava into cubes and beat the rest in the blender with the cooking broth. Heat the oil in a large skillet over medium heat and sauté the garlic until it starts to brown.
Add the onion and pepper and sauté for 2 minutes. Pour in the dried meat and brown for 2 minutes. Season with salt and pepper. Pour in the whipped cream, chopped cassava cubes and cook for 10 minutes, stirring occasionally. If necessary, add boiling water. Serve in bowls sprinkled with chives.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
