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festive pot meat
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Whole bovine armadillo1 kg
- Chopped Onion1 cup
- Chopped Garlic1 tablespoon
- Dry red wine1 cup
- Chopped tomato without skin and seed1 cup
- Oil1 tablespoon
- Sour cream200 g
- Bay leaf1 unit(s)
- Hot water1 cup
- Chopped Chives1/4 cup
- Chopped fresh spices (rosemary, thyme, marjoram) to taste
- Ground black pepper to taste
- Sea Salt to taste
- Heat the oil in a pressure cooker and sear the meat on all sides until golden brown.
- Remove the meat from the pan, add the onion and sauté well.
- Add the garlic and fry quickly. Add the wine and stir well to loosen the bottom of the pan.
- Add the tomatoes, water, seasonings, bay leaf, salt and pepper, the sealed meat and close the pressure cooker.
- Let cook for 30 minutes after you get pressure.
- Remove the pressure from the pan, check if the meat is tender and remove it from the pan.
- Adjust the sauce salt and add more water if you find it necessary.
- Slice the meat and return to the pan, let it cook in the sauce for another 10 minutes.
- Add the cream of milk and mix. Cook for another 1 minute and finish with the green onion.
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