1 kg of beef brisket, beef shank, or flank, 4 tablespoons of oil, 1 medium onion finely chopped, 2 cloves of garlic pressed, 1 sprig of rosemary, 2 tablespoons of parsley chopped, 1 branch of hortelã
1 kg of beef brisket, beef shank, or flank, 4 tablespoons of oil, 1 medium onion finely chopped, 2 cloves of garlic pressed, 1 sprig of rosemary, 2 tablespoons of parsley chopped, 1 branch of hortelã
Prepare the dinner plate
Cut the beef into pieces and season with 2 tablespoons of oil for a few minutes
Place water to cover all the meat and let it cook until it's tender
Add hot water as needed
Fry the onion and garlic in the remaining oil, and add to the stew with the meat, rosemary, parsley, and hortelã
Let it cool and refrigerate
The next day, remove the fat that formed on the surface and reheat over heat
Serving hot, accompanied by cassava flour: each one serves in their own plate, thickening the broth to taste
Obs.: At the Divine Festival, in São Luiz do Paraitinga and Lagoinha, the afogado is made in large tubs and distributed to the people.
