2 kg of dried beef type coxão mole in peel, desalinated for four days
4 cloves of garlic, crushed
4 tomatoes, cut into pieces
1/4 cup of olive oil
4 cups of water
Salt to taste
For the beef and peas
1.5 kg of peeled beef, cut into pieces
2 liters of water
Salt to taste
2 tablespoons (serving) of oil
200 g of sweet pepper
2 kg of dried beef type coxão mole in peel, desalinated for four days
4 cloves of garlic, crushed
4 tomatoes, cut into pieces
1/4 cup of olive oil
4 cups of water
Salt to taste
For the beef and peas
1.5 kg of peeled beef, cut into pieces
2 liters of water
Salt to taste
2 tablespoons (serving) of oil
200 g of sweet pepper
Season the dried beef with garlic
In a pressure cooker, combine the tomato, olive oil, and beef
Bring to high heat, without lid, stirring occasionally, for 15 minutes
If the bottom of the pan starts to darken, add 1 cup of water to prevent burning
Add the remaining water, cover the pan, and simmer
Reduce heat and cook for two hours (counted from when the pan starts to clear)
Release pressure and check if the beef is tender
If necessary, season with salt and reserve
Prepare the beef and peas
In a large pan, bring the beef, water, and salt to medium heat and simmer for 40 minutes or until tender
Drain and press through a food mill
Heat oil in a skillet over high heat, then sauté the sweet pepper for five minutes or until al dente
Season with salt
Serve the dried beef with remaining sauce, peas, and sweet pepper.
