8 cups of water
1 cup of corn for canjica
1/4 cup of oil
2 tablespoons of sweet paprika
1 tablespoon of salt
1/2 teaspoon of ground cinnamon
1 tablespoon of thyme
1.5 kg of beef brisket
6 large onions, chopped
3 cloves of garlic, minced
8 cups of water
1 cup of corn for canjica
1/4 cup of oil
2 tablespoons of sweet paprika
1 tablespoon of salt
1/2 teaspoon of ground cinnamon
1 tablespoon of thyme
1.5 kg of beef brisket
6 large onions, chopped
3 cloves of garlic, minced
Place the corn and water in a bowl to cover the grains
Let it rest for four hours
Drain and transfer to a large pot with six cups of water
Cook over high heat for 10 minutes or until boiling
Reduce heat and cook for another 30 minutes or until the grains are tender
Drain
In a large pressure cooker, sauté the onion in oil, stirring for 20 minutes
Add garlic and beef and brown for another 20 minutes or until well done
Add cinnamon, salt, thyme, paprika, and water
Cover and cook until it starts to clear
Reduce heat and cook for an additional 50 minutes or until the beef is tender
Remove from heat and let pressure drop
Serve the grains and beef separately or, if desired, mix them.
