1 kg of dried beef (charque)
2 medium onions (200 g), thinly sliced
4 cloves of garlic, minced
1 medium red bell pepper (130 g), diced
1 small finger chili pepper, diced
2 tablespoons of oil
1 tablespoon of chopped thyme
8 bananas prata (600 g), cut into 0.5 cm thick slices
3 cups of toasted cassava flour (480 g)
1/2 teaspoon of salt
1 kg of dried beef (charque)
2 medium onions (200 g), thinly sliced
4 cloves of garlic, minced
1 medium red bell pepper (130 g), diced
1 small finger chili pepper, diced
2 tablespoons of oil
1 tablespoon of chopped thyme
8 bananas prata (600 g), cut into 0.5 cm thick slices
3 cups of toasted cassava flour (480 g)
1/2 teaspoon of salt
Remove excess fat from the dried beef and cut it into pieces
Place it in a large bowl, cover with plenty of water, cover with plastic wrap, and soak in the refrigerator for approximately 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 seal
Bring to a boil over high heat, then reduce the heat to medium and cook until the dried beef is tender (approximately 1 hour)
Place the pressure cooker under cold running water to release all the steam
Open the pressure cooker and drain off the water
Let it cool and slice. Reserve
In a large pan over low heat, sauté the onion, garlic, red bell pepper, and finger chili pepper in oil, stirring occasionally with a wooden spoon until the peppers are tender (approximately 10 minutes)
Add the reserved dried beef and stir constantly for approximately 3 minutes
Add the thyme, banana prata, and stir well to combine and cook for another minute without stopping
Add the toasted cassava flour and salt and stir constantly while it heats up for approximately 2 minutes
Transfer to a serving dish and serve immediately
