Pot meat and farofa
In a partnership with@delirec
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- Tenderloin or the meat of your choice500 g
- Chopped Onion1 unit(s)
- Crushed Garlic4 unit(s)
- Chopped Tomato1 unit(s)
- Salt, black pepper, red pepper, spicy paprika, cumin and bay leaf to taste
- Roasted and ground cassava flour1.1/2 cup
- Chopped Calabrian Sausage to taste
- Chopped Bacon to taste
- Chopped Onion1/2 unit(s)
- Crushed Garlic2 unit(s)
- Eggs2 unit(s)
- Butter1 tablespoon
- Salt, black pepper and green smell to taste
- Cut the meat into cubes and set aside.
- In a pressure cooker, brown the onion and garlic until they turn brown.
- Add the meat and sauté well. The meat will first “seal” and then start to release water. Keep stirring until this water that the meat releases dries up.
- Add the diced tomato, seasonings, and stir well.
- Cover with hot water a couple of fingers above the amount of meat.
- Cover the pan and once you get pressure, let it cook for like 20 minutes. After that time, wait for the pressure to release and see if the meat is cooked.
- If not, go back to pressure until cooked. If it's already cooked, keep stirring from time to time until you get a little broth.
- For the farofa, sauté the pepperoni and bacon together. Remove them from the pan as soon as they are well braised and do not discard the fat.
- In this fat, sauté the onion and garlic, and add the eggs. Don't stir immediately, wait a while, until you stir so the eggs don't break completely.
- Add the flour and seasonings, and stir well until you give a ′′ little color ′′ to the flour. Finish with butter and green smell.