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- Ingredients
- Recipe
- 1 kilo of boneless beef shoulder (beef shoulder) 1 tablespoon of MAGGI® Gril 1 pinch of black pepper 2 cloves of garlic, crushed 1 tablespoon of oil 1 large onion, chopped 1 red pepper, chopped 2 large tomatoes, chopped 1 and a half cup (tea) of boiling water2 tablespoons of chopped parsley1 kg
- Preparation mode Cut the shoulder into steaks about 1 cm thick and then cut each steak in half. In a bowl, season the steaks with the MAGGI Gril, black pepper and garlic and let it taste for 30 minutes. In a heavy-bottomed pan, heat the oil well and brown the steaks, placing them little by little in the pan and letting them brown well on each side – in order to seal each one of the steaks. Reserve. In the same pan, line the bottom with half the onion, pepper and tomatoes, forming a layer. Arrange the reserved steaks and place the rest of the vegetables. Water with half a cup (tea) of boiling water, cover the pan and cook on low heat for about 40 minutes, or until the meat is tender. In the meantime, add boiling water little by little - about 1 cup (tea). When the meat is tender, arrange it on a serving plate and keep warm. Pass the cooking broth through a sieve, pressing well to form a sauce. Drizzle the meat and serve with farofa and vinaigrette. Sprinkle with the chopped parsley.
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