1 kg of tender beef
1 tablespoon of chopped parsley
1/2 cup (cha) of vinegar
1/4 cup (cha) of olive oil
2 cups of warm water
Salt and black pepper to taste
Stuffing
1/2 cup (cha) of cassava flour
1 tablespoon of butter
2 hard-boiled eggs
1/4 cup (cha) of green olives
1/4 cup (cha) of diced prosciutto
Salt and black pepper to taste
1 kg of tender beef
1 tablespoon of chopped parsley
1/2 cup (cha) of vinegar
1/4 cup (cha) of olive oil
2 cups of warm water
Salt and black pepper to taste
Stuffing
1/2 cup (cha) of cassava flour
1 tablespoon of butter
2 hard-boiled eggs
1/4 cup (cha) of green olives
1/4 cup (cha) of diced prosciutto
Salt and black pepper to taste
Prepare your meat tenderizer to open the beef in a large and wide sheet, or bife grande e largo
Season the beef with salt, parsley, black pepper, and vinegar
Let it rest for 30 minutes
Make the stuffing: melt the butter and mix with mashed eggs, green olives, and prosciutto
Mix well and add cassava flour
Season with salt and black pepper, then remove from heat
Spread the farofa in the middle of the beef, roll it like a roulade, and secure with kitchen twine
Heat the olive oil and brown the beef on all sides
Add warm water and cook the beef over low heat with the lid covered
If necessary, add more water
Cook until the beef is very tender and serve in slices.
