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Cooked
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
12 servings
Danielle Silva
@danielleandradde- Ingredients
- Recipe
- Dry meat cut into large cubes500 g
- Beef breast cut into large cubes300 g
- pepperoni sausage1 unit(s)
- paio1 unit(s)
- bacon300 g
- potato1 unit(s)
- sweet potato1 unit(s)
- cassava1 unit(s)
- chayote1 unit(s)
- plantains2 unit(s)
- carrot1 unit(s)
- onions2 unit(s)
- tomato1 unit(s)
- jilos4 unit(s)
- Japanese pumpkin1/5 unit(s)
- green pepper1 unit(s)
- cabbage leaves10 unit(s)
- parsley stalks5 unit(s)
- sprigs of chives5 unit(s)
- bay leaves3 unit(s)
- garlic cloves3 unit(s)
- stew broth2 cup
- water2 cup
- toasted cassava flour1 cup
- In a bowl, place the dried meat and cover with cold water. Take it to the fridge and leave it for 12 hours to desalt - during this period, change the water every 3 hours.
- Bring a large pot of water to a boil over high heat. Meanwhile, wash all the vegetables and leaves.
- Peel the potato, sweet potato, yam, cassava, carrot, pumpkin, bananas and chayote. Cut each into large, rough pieces. Peel and cut the onions in half, lengthwise.
- Discard the top and seeds from the bell pepper and tomato. Cut each into four pieces. Discard the stems from the okra and jilós. With a string, tie the okra so that they do not separate during cooking.
- Stack cabbage leaves, roll to form a cigar and tie with string. Also tie the parsley, chives and bay leaves to form a bouquet.
- As soon as the water boils, add the jerky cubes, the beef brisket, the whole calabresa sausage and the whole paio and the bacon. Cook over medium heat for 50 minutes (keep the meats in the pan after this time - they will flavor the broth and cook with the vegetables).
- Add the pieces of cassava, yam, potato and sweet potato to the pan. Let them cook for about 15 minutes - check the point with a fork, they should be cooked but still firm. With a slotted spoon, transfer the pieces to a large roasting pan and set aside.
- Add the onions, carrots, pumpkin, plantains and egg yolks to the broth. Let it cook for 10 minutes. Transfer the cooked pumpkin pieces to the baking sheet and let the rest cook for another 10 minutes. With the slotted spoon, remove the carrots, bananas and cooked onions and add to the vegetables in the roasting pan. Let the jilós cook for another 10 minutes and, with the slotted spoon, transfer to the roasting pan. Reserve.
- Add the tomato, pepper, and okra to the broth and cook for 10 minutes. Remove with a slotted spoon and add to the other cooked vegetables. Finally, add the cabbage cigar, the chayote, the garlic cloves and the herb bouquet to the broth. Let it cook for another 10 minutes. With a slotted spoon, transfer to the roasting pan with the remaining vegetables and cover with aluminum foil to keep warm.
- Transfer the meats to a cutting board and reduce the heat of the broth. Carefully not to burn yourself, cut the sausage and the sausage into medium slices and the meat into thin slices. Transfer to the vegetable roast!
- Return the already cooked vegetables to the broth, in stages, just to heat up (leave for about 1 minute). On a large and beautiful platter, arrange the vegetables by color and place the sliced meats to the side. Cover with aluminum foil so it doesn't get cold while you prepare the mush.
- Measure 2 cups (tea) of the broth from the stew and transfer to a medium saucepan (reserve the rest of the broth to serve separately). Add the water and bring to a boil over high heat. When it boils, reduce the heat to medium and sprinkle the flour into the broth with one hand while mixing with a wire whisk (or bamboo spoon) to prevent lumps. Stir well for about 5 minutes until the mush is smooth.
- Serve immediately, with the meat, vegetables and hot broth.
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