1 kg of braised beef short ribs;
3 tomatoes;
2 onions;
4 tablespoons of olive oil;
1 bell pepper;
Salt;
Black pepper;
Cassava flour;
Red pepper sauce
1 kg of braised beef short ribs;
3 tomatoes;
2 onions;
4 tablespoons of olive oil;
1 bell pepper;
Salt;
Black pepper;
Cassava flour;
Red pepper sauce
Heat the olive oil and then add the thinly sliced onions and tomatoes, allowing them to soften slightly
Next, add the chopped bell pepper and let it cook for a bit before adding the braised beef short ribs, seasoned with salt and black pepper to taste
Gradually add hot water and some red pepper sauce
Let it simmer over moderate heat until the meat is tender
After that time, remove the meat from the pot and reserve it with the broth that formed (should be about 1 liter), then make a roux by mixing in: add cassava flour, pour in the hot broth, and whisk vigorously to achieve a thick paste
Remove from heat and serve immediately, accompanying the reserved meat.
