When it gets cold, hot dishes take over superior 1 on the menu to warm up the stomach. Among them, the flooded beef broth it rushes out for its comforting, aromatic flavor.
Typical of the Brazilian Midwest region, the caipira recipe is known for its texture and creaminess. Cassava and beef, usually ribs or ossobuco, are cooked slowly in a pan.
It takes patience to make the broth, as the preparation method is simple. If you’ve been itching to try the recipe today, check out everything you need to make it at home:
Soaked cow broth
Time: 1 hour
Performance: 6 portions
Difficulty: easy
Ingredients:
- 4 tablespoons of oil
- 1 kg boneless ribs, diced
- 2 chopped onions
- 3 stalks of leek sliced
- 2 crushed garlic cloves
- 2 rib bouillon cubes
- 2 liters of hot water
- 1.5 kg of peeled cassava, diced
- 2 cups of water (tea)
- salt to taste
- Sliced leeks for garnish
Method of preparation:
- In a large pressure cooker put the oil and sauté the spare ribs with the onion, leeks, garlic and spare rib stock until golden brown
- Pour the hot water, cassava, cover the pan and cook for 40 minutes, after starting the pressure
- Turn off, let the pressure release naturally, and then open the pan
- Remove half of the cassava with a slotted spoon and blend in a blender with the water until it forms a cream.
- Pour into the pan, season with salt and cook over medium heat for 5 minutes.
- Decorate with the sliced leeks and then serve in bowls.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
