“Delicious and versatile, the Estância 92 beef chuck rib can be prepared in different ways – whether boiled or roasted, its flavor is always unmatched. This cut is very juicy and pairs well with various recipes, as we’ve showcased on our blog.
To accompany it, mini pumpkins stuffed with prune stuffing ensure a unique balance to the dish.
1 Estância 92 beef chuck rib
1/3 cup of olive oil
10 mini pumpkins
4 fresh plums, chopped
1 cup of coarsely chopped cashews
1 onion, chopped
2 onions, petal-cut
2 cups of cassava flour
2 cloves of minced garlic
2 heads of garlic, cut in half
Coarse salt to taste
Salt to taste
Black pepper, ground, to taste
Season the rib with coarse salt and black pepper. Wrap it in aluminum foil, making at least 4 turns.
Bake in a preheated oven for 3 hours. Remove the aluminum foil, add the onions cut into petals and the heads of garlic cut in half.
Let it bake until the rib is well golden.
For the stuffed mini pumpkins, cut off the top and remove the pulp. Wrap them in aluminum foil and bake for 15 minutes.
While the pumpkins are baking, prepare the stuffing by sautéing the garlic and onion with olive oil for 2 minutes or until golden.
Add the cassava flour and mix. Add the remaining ingredients and mix well.
Use the stuffing to fill the mini pumpkins and serve as a side dish to the rib.