Ingredients
2 tablespoons of oil
1 medium onion finely chopped
3 minced garlic cloves
1 kg of palette cut into cubes
1 cup (tea) hot water
1/2 cup (tea) of Capueira cachaça
1/2 tablespoon paprika (or colorific)
2 cups of onion (mini)
• salt to taste
• chopped green smell to taste
• black pepper to taste
Method of preparation
In a heated pressure cooker, brown the onion and garlic in oil.
Add the meat, water, cachaça, salt and pepper.
Mix and add coloring.
Cover the pan and bring to a boil until it boils.
Lower the flame and cook for 30 minutes.
Wait for the pressure to release and open the pot.
Check that the meat is tender. If not, let it cook for a few more minutes.
Add the mini onions and cook for 5 minutes, without pressure, or until cooked through.
Transfer to a platter and sprinkle with the parsley.
Serve with manioc puree.
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