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Tender with Farofa

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Tender with Farofa

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

50 min(s)

Porções

8 servings

Manu Biar

@manubiar
  • Ingredients
  • Recipe
  • Tender1 unit(s)
  • White wine1 cup
  • Orange Juice3 unit(s)
  • Dijon Mustard3 tablespoon
  • Honey2 tablespoon
  • Cloves10 unit(s)
  • Rosemary sprig1 unit(s)
  • Thyme sprig1 unit(s)
  • Bay leaves2 unit(s)
  • Wheat flour1 teaspoon
  • Butter1 teaspoon
  • Farofa: Butter150 g
  • Diced Bacon150 g
  • Onions finely chopped2 unit(s)
  • Squeezed garlic cloves3 unit(s)
  • Coarsely chopped cashews200 g
  • Toasted Cassava Flour3 cup
  1. Make a marinade for the tender with all the ingredients except the roux and put in a roasting bag along with the tender. Close well and let it marinate in the overnight refrigerator.
  2. Preheat the oven to 200 degrees and put the whole bag in the oven, inside a roast, for about 40 minutes.
  3. Remove the tender and reserve. Strain the sauce and reduce in a medium saucepan for 5 minutes in medium heat.
  4. Make a roux. Melt the butter, add the flour, keep stirring and cook for 1 minute. Add the sauce to the roux pot and stir well with a whisk to thicken. Proce, adjust the salt and set aside. In a large pan, melt the butter and sauté the onion. until golden. Lower the heat, add the bacon and sauté for 5 minutes. add the garlic and wait for the aroma to exhale, add the chestnuts and stir for 5 minutes. add to flour and stir until crispy, be careful with high heat and stir well so it doesn't burn the background. Hit the salt.

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