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jerky beef jerky
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Dry meat500 g
- Tomato2 unit(s)
- Onion1 unit(s)
- Green Smell to taste
- Cassava600 g
- Canned cream200 g
- Butter1 tablespoon
- Catupiry200 g
- Salt and pepper to taste
- Grated Parmesan Cheese to taste
- Blanch the jerky twice and then cook in the pressure cooker for 30 minutes. Discard the cooking water and shred the meat.
- Cook the cassava until it is very soft. Add the manioc with the cream and butter and process with a mixer or in a food processor until it becomes a smooth and homogeneous cream. Season with salt and pepper to taste.
- Sauté the onion with a drizzle of oil and butter, add the shredded jerky and the tomatoes. Lower the heat and let it cook for 5 to 10 minutes. Finish with green smell. You probably won't need to add salt, but taste and add salt to taste if needed.
- In a refractory that can go in the oven, place half the manioc cream, then the braised jerky, a bed of catupiry, then the other half of the manioc cream and finish with Parmesan cheese.
- Place in preheated oven until browned.
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