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Ribeye Escondidinho with Cassava
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
7 servings
Francine
@apdafran- Ingredients
- Recipe
- Beef rib1 kg
- Cassava500 g
- Salt to taste
- Black pepper to taste
- Lemons2 unit(s)
- Margarine3 tablespoon
- Milk1/2 cup
- Onions cut into rings2 unit(s)
- Grated garlic cloves3 unit(s)
- Olive oil1 cup
- Sliced Tomatoes1 unit(s)
- Mozzarella150 g
- Place the olive oil, the onions then the sliced tomatoes at the bottom of the pressure cooker forming a "bed" for the meat, add the meat in pieces or whole as you prefer.
- Squeeze the two lemons over the meat. Add the garlic, sprinkled with salt and pepper. Close the lid and let it cook for 30 minutes. No need for water because the onion and tomato underneath will release the water needed for cooking.
- Once cooked, open the pan, stir the meat and set aside to cool. Reserve the seasoning left in the pan.
- In the same pan, place the cassava with a pinch of salt. Add water to cover and leave on pressure for 15 minutes. Open , check point . (It has to be very soft, almost falling apart. If not, go back to pressure and check the stitch.
- With the meat already cold, shred it, place the shredded beef in the reserved seasoning and mix. Reserve
- When the cassava is ready, mash it with a fork.
- Place the mashed cassava, milk, butter and 1 tablespoon of olive oil in a blender. Beat everything.
- Pour half of the puree into a refractory suitable for the oven, place the shredded and seasoned meat and pour the other half of the puree. Cover with mozzarella and place in the oven to melt.
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