Panela Meat

Name: Panela Meat
Yield: 10
Ingredients: One-third cup of olive oil; 1.5 kg beef chunk, 1 piece; 4 crushed garlic cloves; 2 medium onions, sliced; One-third cup of brandy; 500g linguica (or similar), sliced; 2 sprigs of rosemary, chopped; Salt to taste

1
One-third cup of olive oil
2
1.5 kg beef chunk, 1 piece
3
4 crushed garlic cloves
4
2 medium onions, sliced
5
One-third cup of brandy
6
500g linguica (or similar), sliced
7
2 sprigs of rosemary, chopped
8
Salt to taste

Ingredients

1
One-third cup of olive oil
2
1.5 kg beef chunk, 1 piece
3
4 crushed garlic cloves
4
2 medium onions, sliced
5
One-third cup of brandy
6
500g linguica (or similar), sliced
7
2 sprigs of rosemary, chopped
8
Salt to taste

Directions

1
In a hot skillet with olive oil, brown the meat on all sides, then add garlic and onion and fry until golden
2
Add brandy and let it evaporate over high heat, stirring the meat
3
Combine 2 cups of water with salt, linguica, and rosemary, cover the skillet, and simmer for 2 hours or until the meat is tender
4
If desired, cook the meat in a pressure cooker at low heat for 1 hour and 30 minutes after boiling starts
5
Serve 10 portions
6
417 calories per serving.