Pork with Cachaça and Onion

Name: Pork with Cachaça and Onion
Yield: 10
Ingredients: 2 cups of water; 1/3 cup of cachaça; 1/3 cup of olive oil; 1.5 kg of beef brisket, sliced; 500g of Portuguese sausage, cut into rings; 4 cloves of garlic, crushed; 2 medium onions, sliced; 2 sprigs of rosemary, chopped; To taste: salt

1
2 cups of water
2
1/3 cup of cachaça
3
1/3 cup of olive oil
4
1.5 kg of beef brisket, sliced
5
500g of Portuguese sausage, cut into rings
6
4 cloves of garlic, crushed
7
2 medium onions, sliced
8
2 sprigs of rosemary, chopped
9
To taste: salt

Ingredients

1
2 cups of water
2
1/3 cup of cachaça
3
1/3 cup of olive oil
4
1.5 kg of beef brisket, sliced
5
500g of Portuguese sausage, cut into rings
6
4 cloves of garlic, crushed
7
2 medium onions, sliced
8
2 sprigs of rosemary, chopped
9
To taste: salt

Directions

1
Pour the olive oil into a Dutch oven and bring it to high heat
2
Add the pork and brown it on all sides
3
Add the garlic and onion and cook, stirring occasionally, until the onion is golden
4
Add the cachaça and let it simmer, turning the meat occasionally
5
Add the water, sausage, and rosemary, and bring it to a boil
6
Cover and simmer for 2 hours or until the meat is tender
7
Transfer to a serving dish and serve.