'2 kg of charque cut into regular pieces 19 x 6 x 2 cm thickness'
'3 tablespoons of oil'
'2 chopped onions'
'4 cloves of garlic minced'
'4 tomatoes, peeled and seeded, cut into pieces'
'6 yucca roots'
'4 bananas, peeled and cut in half'
'1 piece of 400g abóbora'
'2 chuchus, peeled and cut in half (200g)'
'1 piece of 450g cassava, peel removed'
'2 sweet potatoes (450g)'
'1 bunch of scallions, cleaned, without stalks, tied'
'2 kg of charque cut into regular pieces 19 x 6 x 2 cm thickness'
'3 tablespoons of oil'
'2 chopped onions'
'4 cloves of garlic minced'
'4 tomatoes, peeled and seeded, cut into pieces'
'6 yucca roots'
'4 bananas, peeled and cut in half'
'1 piece of 400g abóbora'
'2 chuchus, peeled and cut in half (200g)'
'1 piece of 450g cassava, peel removed'
'2 sweet potatoes (450g)'
'1 bunch of scallions, cleaned, without stalks, tied'
'The day before, clean the charque by removing the skin and excess fat, leave it to soak in a refrigerator covered with water.'
'Next day, drain and reserve.'
'In a large pot, heat the oil, add the onion, garlic, tomato, and meat
Fry stirring occasionally for 30 minutes.'
'Add 2 liters of water, cover the pot, and let it cook until the meat is tender.'
'Remove the meat and reserve.'
'Cook the vegetables in the remaining broth, starting with the firmer ones like potato, manioc, and abóbora
Then add the more delicate ones like chuchus, bananas, and yucca roots.'
'Cook until all are tender but still firm (without falling apart)'
'Remove the vegetables with a slotted spoon and reserve the broth.'
'Serve the meat hot, arranged in a large platter with the vegetables around it.'
'If desired to serve with a pirão, add 1/3 cup of cassava flour to the reserved broth and mix constantly over high heat until thickened and shiny.'
'Serves 12 portions.'
