One-third cup of olive oil
Three large onions, chopped
Four cloves of garlic, minced
800g beef shoulder
1kg pork shoulder
Salt and black pepper to taste
1kg smoked pork hock, soaked in water
300g smoked bacon
300g smoked pork ribs
350g tripe
500g smoked linguiça
Two salted pigs' feet, marinated overnight
3 1/2 liters of water
Two bananas
Ten maxixes
Eight jilós
24 quiabos
One small cabbage
Four sweet potatoes
500g abobora
One-third cup of olive oil
Three large onions, chopped
Four cloves of garlic, minced
800g beef shoulder
1kg pork shoulder
Salt and black pepper to taste
1kg smoked pork hock, soaked in water
300g smoked bacon
300g smoked pork ribs
350g tripe
500g smoked linguiça
Two salted pigs' feet, marinated overnight
3 1/2 liters of water
Two bananas
Ten maxixes
Eight jilós
24 quiabos
One small cabbage
Four sweet potatoes
500g abobora
Fry the onion and garlic in olive oil for five minutes
Add the fresh meats, seasoned with salt and black pepper, and the smoked pork hock
Continue cooking for 30 minutes
Add water and cook until the meats are almost tender, but not fully cooked
It's time to add the smoked bacon, pork ribs, tripe, and linguiça, which will cook faster
So everything will be ready at the same time
Remove all the meats from the pot and keep them warm
Use the meat broth to cook the vegetables
Withdraw some and others as they are cooked, and arrange them on a platter alongside the meats
To accompany this stew, Bahians never dispense with a pirão prepared in the following way
Mix one cup of cassava flour with two cups of water
Bring to a boil and stir well
Add the meat broth gradually until the pirão takes on a light consistency
Serve 10 portions.
