Tough Beef Stew with Cooked Cassava

Name: Tough Beef Stew with Cooked Cassava
Yield: 8
Ingredients: 2 kg of cleaned tough beef (with some fat); Salt to taste; 4 cloves of minced garlic; 2 Scotch bonnet peppers, minced; 4 tablespoons of olive oil; 1/2 cup of chopped black olives; 1/2 cup of crushed black grapes; 3 cups of beef broth; 6 cups of water; 1 kg of grated cassava root; 2 tablespoons of butter; Salsa for garnish

1
2 kg of cleaned tough beef (with some fat)
2
Salt to taste
3
4 cloves of minced garlic
4
2 Scotch bonnet peppers, minced
5
4 tablespoons of olive oil
6
1/2 cup of chopped black olives
7
1/2 cup of crushed black grapes
8
3 cups of beef broth
9
6 cups of water
10
1 kg of grated cassava root
11
2 tablespoons of butter
12
Salsa for garnish

Ingredients

1
2 kg of cleaned tough beef (with some fat)
2
Salt to taste
3
4 cloves of minced garlic
4
2 Scotch bonnet peppers, minced
5
4 tablespoons of olive oil
6
1/2 cup of chopped black olives
7
1/2 cup of crushed black grapes
8
3 cups of beef broth
9
6 cups of water
10
1 kg of grated cassava root
11
2 tablespoons of butter
12
Salsa for garnish

Directions

1
Season the meat with salt, garlic, and Scotch bonnet peppers in a bowl
2
In a pressure cooker, heat the olive oil over medium heat
3
Fry the beef for 10 minutes or until browned on all sides
4
Add the broth and cook, covered, at low heat for 2 hours and 30 minutes (from the moment the pan starts to simmer)
5
Let it cool down, then shred the meat
6
Mix in the black olives and grapes, and set aside
7
In a medium saucepan, bring the water to a boil over high heat
8
Add the grated cassava root and cook, stirring occasionally, for 8 minutes or until al dente
9
Stir in the butter and season with salt
10
Transfer the mixture to a large serving dish, cover it with the shredded beef, garnish with salsa, and bake in a moderate oven (180°C) preheated for 30 minutes or until hot
11
Serves eight.