Drowned Steak

Name: Drowned Steak
Ingredients: 1 kg of beef, brisket or flank steak; 4 tablespoons of olive oil; 1 medium onion, chopped; 2 cloves of garlic, minced; 1 sprig of rosemary; 2 tablespoons of chopped fresh parsley; 1 stalk of celery

1
1 kg of beef, brisket or flank steak
2
4 tablespoons of olive oil
3
1 medium onion, chopped
4
2 cloves of garlic, minced
5
1 sprig of rosemary
6
2 tablespoons of chopped fresh parsley
7
1 stalk of celery

Ingredients

1
1 kg of beef, brisket or flank steak
2
4 tablespoons of olive oil
3
1 medium onion, chopped
4
2 cloves of garlic, minced
5
1 sprig of rosemary
6
2 tablespoons of chopped fresh parsley
7
1 stalk of celery

Directions

1
Prepare the serving dish
2
Cut the beef into chunks and marinate in 2 tablespoons of olive oil for a few minutes
3
Add water to cover the meat and let it cook until tender, adding hot water as needed
4
Refine the onion and garlic in the remaining olive oil and add to the stew with the beef, rosemary, parsley, and celery
5
Let it cool and refrigerate overnight
6
On the following day, remove any fat that has formed on the surface and reheat over low heat
7
Serve hot, accompanied by manioc flour: each person can help themselves, thickening the broth to taste
8
Obs.: In the celebration of the Divino in São Luiz do Paraitinga and Lagoinha, the drowned steak is prepared in large cauldrons and distributed to the public.