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Pot meat with cassava and potatoes

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Pot meat with cassava and potatoes


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Tempo de preparo

240 min(s)


6 servings

Fernando Salles

  • Ingredients
  • Recipe
  • Fibrous meat I use rib fillet1 kg
  • Garlic Clove2 unit(s)
  • Onion1 unit(s)
  • Goblet of green wine1 unit(s)
  • Cassava500 g
  • Potato3 unit(s)
  • cream200 g
  1. Chop the meat into cubes, season and set aside
  2. Chop the garlic very finely and sauté it with olive oil in a pressure cooker.
  3. Chop the onion into rings and when the garlic is golden add the onion and the seasoned meat
  4. Sealing the meat in the pressure cooker (about 3 min stirring from time to time)
  5. Chop the cassava and potatoes into small cubes (do not mix the two, as we will cook them separately)
  6. After the meat is sealed, place the wine glass over high heat, stir a little and top up with water.
  7. Add the cassava and season to taste, be careful not to get too salty as the water will reduce a little
  8. When it boils, cover the pan and let it come to pressure, when it comes to pressure, lower the heat and let it cook under pressure for 45 to 60 minutes.
  9. Meanwhile, in another pan, cook the potatoes until they are al dente, do not cook them completely.
  10. When they are al dente a thermal shock with cold water to stop the cooking and set aside
  11. After 45 to 60 minutes under pressure, turn off the pan, add the potatoes and cook for another 10 minutes.
  12. Add the cream and thicken with cornstarch until reaching the desired point.
  13. serve with rice

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