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swamped cow


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Tempo de preparo

2 hour(s)


9 servings


  • Ingredients
  • Recipe
  • Beef rib1 kg
  • Onion2 unit(s)
  • Garlic (cloves)6 unit(s)
  • Beef broth2 unit(s)
  • Soybean oil1 to taste
  • Cassava800 g
  • Green Smell1 to taste
  1. Season the meat with garlic and salt. Put the oil on the fire, in a pressure cooker without the lid, and gradually add the meat to brown. If you think the pan is going to be too full, fry half of it, set it aside and then fry the other half. The meat should be well browned, well fried, but don't let it burn. This is very important, that it is golden on all sides. After that, add the onion and garlic to brown, always stirring. Add the beef broth. Put water in the pan, covering the meats to cook under pressure. Close the pressure cooker.
  2. When it starts to sizzle, let it cook for 40 minutes. Once the meat is cooked, put the cassava in pieces to cook in the pan. If needed, add a little water. If cassava is difficult to cook, without fear pour enough water to scare it, and it will cook. The rib broth will be a little thicker. Always stay close to see if you don't need more water to avoid sticking the bottom of the pan. At the time of serving, a lot of chopped green smell can be added to the pan.

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