Joia do Sertão: Paleta Bovina Braseada em Néctar de Açaí e Pimenta Biquinho com Purê Sedoso de Mandioca e Farofa de Castanha de Baru

Prepare the Beef: Pat the beef pieces dry and season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.

Sauté Aromatics: Add the diced red onion, bell pepper, and carrots to the same pot, adding a little more oil if needed. Sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 5 minutes. Return the seared beef to the pot. Add the beef broth, açaí pulp, pimenta biquinho, thyme sprigs, and bay leaves. Bring to a gentle simmer, then cover the pot, reduce heat to low, and braise for 3 to 3.5 hours, or until the beef is fork-tender.

Finish the Beef Sauce: Once the beef is tender, carefully remove it from the pot and set aside. Strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained liquid to the pot and bring to a simmer over medium-high heat. Reduce the sauce until it thickens to a glossy, rich consistency, about 15-20 minutes. Adjust seasoning with salt and pepper. Gently return the beef to the sauce to warm through.

Prepare the Mandioca Purée: While the beef is braising, boil the peeled cassava chunks in a large pot of salted water until very tender, about 20-25 minutes. Drain thoroughly. Pass the hot cassava through a potato ricer or mash thoroughly with a fork until smooth. In a separate saucepan, warm the milk and 50g butter. Gradually add the warm milk and butter mixture to the mashed cassava, stirring vigorously until smooth and creamy. Stir in the Parmesan cheese. Season with salt and white pepper to taste. Keep warm.

Prepare the Farofa: Melt 30g butter in a medium skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the manioca flour and cook, stirring constantly, until golden brown and toasted, about 5-7 minutes. Remove from heat. Stir in the chopped Castanha de Baru and fresh parsley. Season with salt to taste.

Assembly: To serve, spoon a generous portion of the creamy mandioca purée onto each plate. Place a piece of the braised beef on top or alongside, and spoon the rich açaí-biquinho reduction over the beef. Finish with a sprinkle of the crunchy Farofa de Castanha de Baru.