Costela Bovina Imperial ao Molho de Açaí e Redução de Cachaça com Purê de Mandioca Sedoso

Pat the beef short ribs dry with paper towels. Season generously with 1 tablespoon of sea salt and 1 teaspoon of freshly ground black pepper.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.

Reduce heat to medium. Add the diced onions, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes. Add the 120ml Cachaça and, carefully, flambé if desired (tilt the pot towards the flame or use a long match). Allow the flame to die down, then reduce for another 2 minutes.

Return the seared short ribs to the pot. Add the beef broth, bay leaves, and thyme sprigs. Ensure the ribs are mostly submerged; if not, add a little more broth or water. Bring to a simmer, then cover tightly.

Transfer the Dutch oven to a preheated oven at 160°C (325°F) and braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.

While the ribs are braising, prepare the Mandioca Purée: Place the peeled cassava chunks in a large pot and cover with cold water by about 2.5 cm. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until very tender. Drain well.

Pass the cooked cassava through a potato ricer or food mill for the smoothest texture, or mash thoroughly with a fork. Return to the pot over low heat.

Gradually add the warmed milk and butter, stirring continuously until the purée is smooth, creamy, and lump-free. Season with sea salt and white pepper to taste. Keep warm.

Once the short ribs are tender, carefully remove them from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the strained liquid.

Bring the strained braising liquid to a boil over medium-high heat and reduce by about one-third, until it coats the back of a spoon. In a separate small saucepan, combine the açaí pulp, 60ml Cachaça, honey (or maple syrup), and lime juice. Bring to a gentle simmer and reduce slightly until it forms a light glaze. Stir this açaí mixture into the reduced braising liquid. Taste and adjust seasoning with salt if needed.

To serve, place a generous dollop of the Silken Mandioca Purée on each plate. Top with a braised short rib. Spoon the luxurious Açaí-Cachaça Glaze over the short rib. Garnish with fresh chopped parsley and toasted cashew nuts.