Brazilian Beef Brisket and Coffee Pie

  • Preparation Time15 mins
  • Cooking Time140 mins
  • Serves6
  • DifficultyMedium
2 tablespoons olive oil
1.5 kilograms beef brisket, cut into large chunks
75 grams plain flour
Sea salt and black pepper
2 onions, peeled and finely sliced
3 cloves garlic, peeled and crushed
2 red peppers, deseeded and diced
2 dried ancho chillies, soaked in boiling water until soft then roughly chopped
400 millilitres dry white wine
500 millilitres freshly brewed coffee
2 x 400 millilitres cans black-eyed beans, drained and rinsed
Small bunch coriander, roughly chopped

For the cassava mash

1 kilograms cassava, peeled and cut into chunks
50 grams unsalted butter
50 millilitres double cream
100 grams mature cheddar cheese, grated

Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.

Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.

Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.

Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.

Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.

Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.

Brazilian Beef Brisket and Coffee Pie

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