1 kg of dried beef (charque)
2 medium onions (200 g), sliced into thin rounds
4 cloves of garlic, minced
1 medium red bell pepper, diced
1 small finger-shaped hot pepper, minced
2 soup spoons of olive oil
1 tablespoon of thyme, minced
8 medium bananas prata (600 g), sliced into 0.5 cm thick rounds
3 cups of toasted cassava flour (480 g)
1/2 teaspoon of salt
1 kg of dried beef (charque)
2 medium onions (200 g), sliced into thin rounds
4 cloves of garlic, minced
1 medium red bell pepper, diced
1 small finger-shaped hot pepper, minced
2 soup spoons of olive oil
1 tablespoon of thyme, minced
8 medium bananas prata (600 g), sliced into 0.5 cm thick rounds
3 cups of toasted cassava flour (480 g)
1/2 teaspoon of salt
Remove excess fat from the dried beef and cut it into chunks
Place in a large bowl, cover with plenty of water, seal with plastic wrap, and refrigerate for 24 hours, changing the water four times
Drain and rinse under cold running water
Place the dried beef in a pressure cooker, cover with 4 cups of water (960 ml), and close the lid
Bring to a boil over high heat and let simmer until the beef becomes tender (about 1 hour)
Reduce heat to medium and cook until the beef is soft (about 1 hour)
Place the pressure cooker under cold running water and allow all the steam to escape
Open the pressure cooker, drain off the water, and let cool
Reserve for later use
In a large pan over low heat, sauté the onion, garlic, red bell pepper, and finger-shaped hot pepper in olive oil, stirring occasionally until the peppers are soft (about 10 minutes)
Add the reserved dried beef and sauté, stirring constantly (about 3 minutes)
Add the thyme, banana prata, and stir well to combine
Cook for about 3 minutes
Add the toasted cassava flour and salt, and let warm through, stirring constantly (about 2 minutes)
Transfer to a serving dish and serve immediately
865 calories per serving
Ready in 30 minutes
