Beef Rump

Name: Beef Rump
Yield: 6
Ingredients: Beef Rump; Lemon; Vinegar; One package of cilantro; 3 tomatoes; 1 onion; 2 bunches of chives; 3 cloves of garlic; 1 teaspoon of coffee salsa; 1 bell pepper; Salt and colorant to taste; Cumin to taste; Vegetable oil; A handful of cassava flour

1
Beef Rump
2
Lemon
3
Vinegar
4
One package of cilantro
5
3 tomatoes
6
1 onion
7
2 bunches of chives
8
3 cloves of garlic
9
1 teaspoon of coffee salsa
10
1 bell pepper
11
Salt and colorant to taste
12
Cumin to taste
13
Vegetable oil
14
A handful of cassava flour

Ingredients

1
Beef Rump
2
Lemon
3
Vinegar
4
One package of cilantro
5
3 tomatoes
6
1 onion
7
2 bunches of chives
8
3 cloves of garlic
9
1 teaspoon of coffee salsa
10
1 bell pepper
11
Salt and colorant to taste
12
Cumin to taste
13
Vegetable oil
14
A handful of cassava flour

Directions

1
Clean the beef rump thoroughly, scrubbing with lemon juice and vinegar, then letting it drain for a while in cold water
2
Cut the beef rump into small pieces and season with a mixture made from cilantro, tomato, onion, chives, cumin, vegetable oil, garlic, vinegar, salt, and colorant
3
Next, sew the little beef rolls with black zebra thread
4
It's essential to sew them very tightly so they don't fill up with water when cooking
5
Fill a pot with water and submerge the beef rolls
6
Add the same ingredients used for seasoning the meat, plus some finely chopped bell pepper
7
Let it cook at high heat for about 2 hours
8
Lower the heat and simmer for another hour
9
Mix a little of the cooked broth to make the scalded pipa that accompanies the meat
10
As you add cassava flour to the broth, stirring constantly, until it thickens, but not too much
11
The pipa should be served quite soft.