1/2 cup olive oil (120 ml)
1 kg tender brisket
4 cups water (960 ml)
1 large onion (150 g) chopped
4 cloves garlic chopped
1 tablespoon salt
1 medium piece of cinnamon stick
7 medium tomatoes (700 g), cut into pieces
1 small bell pepper, seeds removed
4 tablespoons fresh parsley chopped
4 tablespoons green cilantro chopped
2 tablespoons oregano
1/2 cup olive oil (120 ml)
1 kg tender brisket
4 cups water (960 ml)
1 large onion (150 g) chopped
4 cloves garlic chopped
1 tablespoon salt
1 medium piece of cinnamon stick
7 medium tomatoes (700 g), cut into pieces
1 small bell pepper, seeds removed
4 tablespoons fresh parsley chopped
4 tablespoons green cilantro chopped
2 tablespoons oregano
Set aside 2 tablespoons olive oil
In a pressure cooker, heat the remaining olive oil over high heat and fry the beef with the fat side down until browned well, flipping halfway through (about 5 minutes per side)
Add the water, onion, garlic, salt, cinnamon, tomato, and bell pepper
Cover and let simmer when it starts to boil
Reduce heat and cook for about 1 hour and 4 minutes
Wait for pressure cooker to finish and then open the lid
Transfer the beef without the broth to a bowl
Let cool and shred with a fork
Mix in parsley, cilantro, oregano, reserved olive oil, and broth (discard cinnamon), and stir well
Cover with plastic wrap and refrigerate for at least 3 hours or overnight
Serve chilled or cold
(Approximately 351 calories per serving)
