6 sliced onions
1/3 cup of olive oil
1 kg of sun-cured beef (filet), left to marinate in water for 6 hours
2 kg of cassava (manioc or macaxeira), peeled, cooked, and pressed
1/2 cup of butter
Salt to taste
6 sliced onions
1/3 cup of olive oil
1 kg of sun-cured beef (filet), left to marinate in water for 6 hours
2 kg of cassava (manioc or macaxeira), peeled, cooked, and pressed
1/2 cup of butter
Salt to taste
Fry the onion in olive oil, over low heat, until golden brown
Remove with a slotted spoon and reserve
In the same pan, fry the beef, cut into pieces, until well done and tender
Check the cooking point
If necessary, add a little water to form a sauce. Reserve
In another pan, melt the butter over low heat
Add the cassava and mix well to form a smooth and creamy purée
Season
Place in a dish and top with sun-cured beef and onion rings around
Serve hot
Serves 6 people.
