This stuffed cornmeal couscous with beef short ribs is a hearty and flavorful meal. It is incredibly nutritious, packing a perfect balance of protein, complex carbohydrates, and essential vitamins to keep you fueled throughout the day.
Ingredients for Stuffed Cornmeal Couscous:
- 2 cups corn meal (coarse-ground, like yellow corn grits or “flocão”);
- Salt to taste;
- 1 cup water;
- “Tempero baiano” or a pinch of cumin and black pepper to taste;
- 10.5 oz (300g) cooked beef short ribs (shredded or ground);
- 1/2 yellow onion, finely diced;
- 2 cloves garlic, minced;
- Extra-virgin olive oil to taste;
- 2 tablespoons unsalted butter.
How to Prepare Stuffed Couscous:
- In a bowl, mix the corn meal with the water and salt. Let it hydrate while you prepare the beef.
- In a skillet, sauté the pre-cooked shredded or ground short ribs with olive oil, salt, and your spices. If you have some of the beef cooking juices, reserve a little bit.
- Once the beef is browned, add a splash of the reserved cooking juices. The filling should be moist, but not soupy. Remove from heat and set aside.
- Steam the hydrated couscous using a standard couscous steamer (cuscuzeira) or follow the package instructions for microwave steaming.
- Once cooked, transfer the hot couscous to a bowl and stir in the butter until fully incorporated.
- To assemble: take a round, deep bowl. Add a layer of the couscous and press it down firmly.
- Add the shredded beef filling on top of the couscous base.
- Finish with another layer of couscous, pressing firmly again to pack it into a mold.
- Carefully invert the bowl onto a serving plate. Enjoy your delicious stuffed couscous!
Recipe Variations:
Feel free to experiment with the filling! Some great alternatives include: shredded chicken, mixed cheeses, ham and cheese, bolognese sauce, hearts of palm with white sauce, or any other slow-cooked shredded beef.
Did You Know?
In Brazil, couscous can be made with corn, rice, or cassava flour. The grains are typically salted and slightly moistened, allowed to hydrate, and then steam-cooked. In the Southeast, it is often elevated with various fillings, while in the Northeast, it is a staple breakfast served with milk, eggs, butter, or dried beef (carne seca).
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