Beef with Cassava

Name: Beef with Cassava
Yield: 8
Ingredients: 8 cups of water; 1 cup of cassava flour for canjica; 1/4 cup of oil; 2 teaspoons of sweet paprika; 1 teaspoon of salt; 1/2 teaspoon of ground cinnamon; 1 tablespoon of thyme; 1.5 kg of mole beef; 6 large onions cut into pieces; 3 cloves of garlic, minced

1
8 cups of water
2
1 cup of cassava flour for canjica
3
1/4 cup of oil
4
2 teaspoons of sweet paprika
5
1 teaspoon of salt
6
1/2 teaspoon of ground cinnamon
7
1 tablespoon of thyme
8
1.5 kg of mole beef
9
6 large onions cut into pieces
10
3 cloves of garlic, minced

Ingredients

1
8 cups of water
2
1 cup of cassava flour for canjica
3
1/4 cup of oil
4
2 teaspoons of sweet paprika
5
1 teaspoon of salt
6
1/2 teaspoon of ground cinnamon
7
1 tablespoon of thyme
8
1.5 kg of mole beef
9
6 large onions cut into pieces
10
3 cloves of garlic, minced

Directions

1
1
2
In a bowl, combine the cassava flour and enough water to cover the grains
3
Let it rest for four hours
4
Drain and transfer to a large pot with six cups of water
5
Bring to a boil over high heat for 10 minutes or until boiling
6
Reduce heat and simmer for an additional 30 minutes or until the grains are tender
7
Drain
8
2
9
In a large pressure cooker, brown the onion in oil, stirring, for 20 minutes
10
Add the garlic and beef and cook for an additional 20 minutes or until the beef is well browned
11
3
12
Combine the cinnamon, salt, thyme, paprika, and water
13
Cover and simmer until it starts to thicken
14
4
15
Reduce heat and simmer for an additional 50 minutes or until the beef is tender
16
Remove from heat and let pressure release
17
Serve the grains and beef separately or, if desired, mix them together.