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Lili's tail
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Lili Almeida
@cheflilialmeida- Ingredients
- Recipe
- Beef Oxtail2 kg
- Bacon90 g
- Onion1 to taste
- Whipped Pelagius200 g
- Green pepper1 unit(s)
- Mint to taste
- oil3 tablespoon
- Black pepper to taste
- Bay leaf2 unit(s)
- Thyme to taste
- Dry red wine400 ml
- Girl's Finger Pepper2 to taste
- Salt to taste
- Watercress to taste
- Clean the oxtail, cut at the joints, wash with lemon and boiling water. Bathe the bottom of the pan with oil, place the bacon, let its aroma and fat release, remove the cubes and brown the ox tail seasoned with salt, 1 minced seedless pepper, threshed thyme and pepper. -ground kingdom, adding a little water and turning the protein until golden brown, about 20 minutes
- Add 1 large chopped onion, 1 tablespoon minced garlic, bell pepper, bay leaf, quickly whipped pelaccio, chopped mint, and sauté for 2 minutes or until these ingredients start to brown.
- Add 2 cups of dry red wine tea, let the alcohol evaporate and mix everything together. Transfer the oxtail and broth to a pressure cooker, add 1.5 liters of boiling water and cook for 40 minutes under pressure. Let all the pressure out Shred to make broth rice or serve it on the bone, accompanied by mush or a very crispy farofa.
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