Tuesday, November 29, 2022
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submerged cow

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This submerged cow recipe is considered the face of the cold! By the way, if you’ve ever had any questions about how to make ribs so delicious and juicy, this recipe is sure to be the ultimate answer. Plus you’ll get the perfect combination of ribs and cassava in this dish that’s so delicious it feels like it’s hugging you.

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And nothing better than a warm hug to warm us up at low temperatures, right? So how about learning how to make this delicious swamp cow? You will see that it is easy and will surprise everyone in the family! Check step by step:

Time: half past one

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Performance: 8 servings

Difficulty: easy

Ingredients for the beef jam recipe:

  • 1.5 kg of beef ribs, cut into pieces
  • 4 minced garlic cloves
  • Salt, pepper and chopped parsley to taste
  • 4 tablespoons of oil
  • 2 chopped onions
  • 2 cubes of beef broth
  • 1 kg of cassava in pieces

Method of preparation:

Season the steak with the garlic, salt and pepper. Heat the oil in a pressure cooker over high heat and fry the meat until golden brown. Add the onion, tomato, meat broth and sauté for 5 minutes. Cover with water, cover and cook for 25 minutes on low heat, after the pressure has started. Switch off, let the pressure naturally release and open the pot.

Add cassava, cover with more water if needed, cover and cook for another 25 minutes over low heat, after the pressure starts. Switch off, let the pressure naturally release and open the pot. Return the pan to medium heat, season with salt, pepper and cook until the ribs and cassava are tender. Transfer to a serving dish and serve sprinkled with parsley.

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Source: Terra

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