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To the broth and the rib unfettered
Components
- 1 kg of beef ribs sliced into strips
- half an onion
- One carrot
- One small shard with foliage attached
- 2 garlic cloves
- One liter of water
- One bay leaf
- Two Indian carnations
- 2 tablespoons of white wine vinegar
- Five black peppercorns
- 2 tablespoons of extra virgin olive oil
- Add salt and ground pepper gradually, adjusting to your preference.
Setup phase
- Place the ribs in a bowl and sprinkle with salt and black pepper.
- Clean the carrot and the salt; peel the carrot and divide it into three sections; cut the salt into 5 cm chunks; peel and halve the onion. In one half, secure the bay leaf with the cloves. Using the flat side of the knife, crush the garlic cloves and remove the skins.
- Place the pressure pan (without the lid) over medium heat. Add water and one tablespoon of olive oil, then brown the ribs in batches, cooking each side for 3 minutes — placing them all at once will cause them to cook rather than brown. Move the ribs to a bowl and repeat with the remaining pieces, adding a bit of olive oil to the pan each time.
- Turn off the heat and slowly add the vinegar, scraping the bottom of the pan to dissolve the burnt bits, which are crucial for flavor. Place the rib slices back into the pan along with the cracked onion, carrot, salt, garlic cloves, and chili pepper beans. Put the pan back on medium heat, add water to cover, cover the pan with a lid, and raise the heat. Once the pan starts to boil, reduce the heat and let it cook for 45 minutes.
- Switch off the heat and wait until all the pressure has released before opening the pan. Using tongs, move the ribs onto a rack. Pour the cooking liquid through a sieve into a bowl and set it aside for another use — it makes a delicious meat broth. Shred the ribs with two forks, removing any fat and bones.
For mashed manioc and stuffing
Components
- 600 grams of peeled yuca
- all rib meat that has been smoked
- Half a tea cup of rib broth
- Two fully matured tomatoes
- Half an onion
- Half a tea cup of milk
- 2 tablespoons of sugary oak
- Five sprigs of parsley
- Add salt and ground pepper gradually to achieve the desired flavor.
- 1 tablespoon of butter
- 1 tablespoon of olive oil
Ready state
- Cut the cassava into chunks about 8 cm in size. Put them in the pressure cooker and add water, making sure not to exceed two-thirds of the pan’s capacity. Cover and heat over medium to low heat. Once it begins to whistle, reduce the heat and cook for 20 minutes. In the meantime, get the other ingredients ready.
- Rinse, dry, and halve the tomatoes. Remove the seeds and chop the halves into 0.5 cm cubes. Rinse, dry, and finely chop the leaves and some of the parsley stems. Peel and finely chop half of the onion.
- After baking the cassava for 20 minutes, switch off the heat and allow all the pressure to release before removing the lid. Drain the maniocs in a sieve to let the water drain completely. Put the cooked cassava in a bowl, add butter, milk, and season with salt and pepper to your liking. Mix with a mixer until it becomes a smooth cream (or mash with a fork if you prefer).
- Combine the sweet cabbage with the rib broth in a bowl.
- Place a medium pan over medium heat. Once heated, add water with one tablespoon of olive oil, then include the onion, season with a pinch of salt, and sauté for 3 minutes until it softens.
- Incorporate the tomato and stir for 2 minutes, occasionally mashing the tomato pieces with the spatula to break them down. Add the shredded meat and broth along with the cabbage, stirring for 1 minute. Remove from heat, then add the parsley and season with salt and pepper to taste.
For installation
Components
- 3 tablespoons of homemade sifted flour
- 1/4 cup of finely grated Parmesan cheese (tea-sized portion)
- 1 tablespoon of olive oil
Setup phase
- Heat the oven to 220 °C (high heat). Grease a heatproof dish measuring approximately 30 cm by 20 cm, with a capacity of around 3 liters, using one tablespoon of olive oil.
- Place the shredded rib meat on the bottom of the baking dish; spread the manioc puree over it and level with a spatula. Evenly sprinkle the flour and grated Parmesan cheese on top.
- Place the refractory dish in the oven to bake for approximately 20 minutes, or until it is browned. Serve it alongside a green salad dressed with molasses and lemon sauce.
