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Cassava Escondidinho with jerky
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Dry meat800 g
- Cassava1 kg
- Milk1 cup
- Tomato2 unit(s)
- Onion2 unit(s)
- Garlic (clove)4 unit(s)
- Green Smell to taste
- Salt and Black Pepper to taste
- Parmesan to taste
- Cut the jerky into cubes, wash well under running water and place the cubes in a bowl.
- Cover the meat cubes with 5 cups (tea) of cold water and leave in the fridge for 12 hours, change the water 2 times during desalting.
- Discard the water and put the meat to cook in the pressure cooker, cover with water until half the volume of the pot is complete, cover and place over high heat. As soon as the pan starts to whistle, lower the heat and let it cook for 30 minutes.
- Shred the pieces while still hot with two forks.
- Place a skillet over medium heat. When it heats up, drizzle with 1 tablespoon of butter, add the onion, then the garlic, the tomato and let it cook.
- Add the shredded meat, season with salt and pepper and sauté to absorb the flavors.
- Cut the cassava into large slices and place in the pressure cooker, cover with water and place over high heat. When it starts to whistle, lower the heat and let it cook for 10 minutes. Drain the water from the cassava and transfer the pieces to a pan.
- Discard the central fiber and, with a vegetable masher or a fork, mash the still hot pieces inside the pan itself. Add the milk and put the pan on low heat. Mix well with a spatula until it forms a very creamy puree. Season with salt and add the rest of the butter.
- Mounting: First put the braised jerky and then cover with the manioc puree and lastly put the grated cheese. Bake in the oven for about 20 minutes, or until golden. Remove from the oven and serve immediately.
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