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Outside tea in the cachaça
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
5 servings
Ellen Hashimoto
@ellenhashimoto- Ingredients
- Recipe
- Olive oil2 tablespoon
- Onion1 tablespoon
- Garlic3 to taste
- Tea from within1 kg
- Water1 cup
- Cachaça1 ml
- Ingredients 02 tablespoons of oil 1 medium onion finely chopped 03 crushed garlic cloves 1 kg of tea inside, cut into cubes 1 cup (tea) of hot water 1/2 cup of cachaça (or pinga) 1/2 tablespoon of paprika 2 cups of small onion salt to taste chopped green smell to taste black pepper to taste Preparation mode In a heated pressure cooker, brown the medium onion and garlic in oil. Add the meat, water, cachaça, salt and pepper. Mix and add the paprika. Cover the pan and bring to a boil until it boils. Lower the flame and cook for 30 minutes. Wait for the pressure to release and open the pot. Make sure the meat is tender, if not, let it cook for a few more minutes. Add the small onions and cook for 5 minutes, without pressure, or until cooked through. Transfer to a platter and sprinkle with the parsley. To complete, serve with a mashed manioc.
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