1.5 kg of beef brisket
2 teaspoons of salt
3 cloves of garlic, mashed
2 medium onions (200 g), cut into rings
1/4 cup of oil (60 ml)
4 medium tomatoes (480 g), peeled and cut into regular pieces
4 cups of water (960 ml)
2 tablespoons of butter
2 1/2 tablespoons of oil
6 ripe bananas, cut into diagonal slices 0.5 cm thick
1/2 teaspoon of calabrian hot pepper
1.5 kg of beef brisket
2 teaspoons of salt
3 cloves of garlic, mashed
2 medium onions (200 g), cut into rings
1/4 cup of oil (60 ml)
4 medium tomatoes (480 g), peeled and cut into regular pieces
4 cups of water (960 ml)
2 tablespoons of butter
2 1/2 tablespoons of oil
6 ripe bananas, cut into diagonal slices 0.5 cm thick
1/2 teaspoon of calabrian hot pepper
In a medium-sized pressure cooker, place the beef brisket and season with salt and garlic
Add the onion and oil and fry at high heat until the meat is browned (around 20 minutes)
Add the tomato and water and cover the cooker
When it starts to clear, reduce the heat and cook for about 45 minutes
Release any remaining pressure and verify that the meat is tender by spearing with a fork
If not, return the cooker to the heat without covering and cook for a few more minutes. Reserve
In a medium-sized frying pan, melt the butter in oil over high heat
Reduce the heat to medium and brown small pieces of banana each time (around 4 minutes)
Drain on paper towels
Mix the calabrian hot pepper with the meat in the pressure cooker and add the bananas
Heat at medium heat for about 1 minute
Transfer the meat to a serving dish and cut it into slices
Distribute the sauce with the bananas around the meat and serve hot
Cals per serving: 371
