Brazilian · intermediate
Bahian Coconut Braised Beef With Hearts Of Palm
Tender halal beef chuck slow-simmered with coconut milk, vibrant red palm oil, tender hearts of palm, and fresh cilantro in classic Bahian coastal style.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef chuck cubes evenly with salt and freshly ground black pepper.
- 02
Heat red palm oil in a heavy pot or Dutch oven over medium-high heat until hot and shimmering.
- 03
Add beef in a single layer and sear for 6 to 8 minutes until nicely browned on all sides, then transfer to a plate.
- 04
Sauté the diced onion and garlic in the remaining oil in the pot for 3 minutes until softened and translucent.
- 05
Return browned beef to the pot, pour in the diced tomatoes and coconut milk, cover tightly, and simmer on low heat for 25 minutes until beef is tender.
- 06
Stir in the sliced hearts of palm and cook uncovered for 5 minutes, then remove from heat and stir in fresh cilantro before serving.
A LITTLE KITCHEN KNOW-HOW
Searing and Low Braising
Browning meat at high temperature locks in flavor before a low-heat simmering process breaks down tough fibers for tender beef.
Notes from the kitchen
- Use authentic red palm oil to give the dish its signature rich orange hue and traditional flavor.
- Serve over hot steamed white rice to absorb the fragrant coconut sauce.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.