1/2 cup of olive oil (120 ml)
1 kg of beef tenderloin
4 cups of water (960 ml)
1 large onion (150 g) chopped
4 cloves of garlic, minced
1 tablespoon of salt
1 piece of medium cinnamon stick
7 medium tomatoes (700 g), cut into pieces
1 small pepper without seeds
4 tablespoons of fresh parsley, chopped
4 tablespoons of green shallot, chopped
2 tablespoons of oregano
1/2 cup of olive oil (120 ml)
1 kg of beef tenderloin
4 cups of water (960 ml)
1 large onion (150 g) chopped
4 cloves of garlic, minced
1 tablespoon of salt
1 piece of medium cinnamon stick
7 medium tomatoes (700 g), cut into pieces
1 small pepper without seeds
4 tablespoons of fresh parsley, chopped
4 tablespoons of green shallot, chopped
2 tablespoons of oregano
Reserve 2 tablespoons of olive oil
In a pressure cooker, heat the remaining olive oil over high heat and sear the beef with the fat side down until browned well, flipping halfway (approximately 5 minutes each side)
Add the water, onion, garlic, salt, cinnamon, tomato, and pepper
Cover and let simmer when it starts to clear
Reduce heat and cook for about 1 hour and 4 minutes
Wait for the pressure cooker to finish and then open it
Transfer the beef without the sauce to a bowl
Let it cool and shred with a fork
Add the parsley, shallot, oregano, reserved olive oil, and sauce (discard the cinnamon) and mix well
Cover with plastic wrap and refrigerate for at least 3 hours or overnight
Serve chilled.
