Pot Roast (meat)
6 cups of water
6 cups of mustard cut into strips
4 tablespoons of cornmeal oil
2 tablespoons of sweet potato
2 tablespoons of mineiro seasoning
1 kg of pork ribs, diced
Salt to taste
Oi'o (angu)
4 cups of cold water
500 g of sweet potato
2 liters of boiling water
Pot Roast (meat)
6 cups of water
6 cups of mustard cut into strips
4 tablespoons of cornmeal oil
2 tablespoons of sweet potato
2 tablespoons of mineiro seasoning
1 kg of pork ribs, diced
Salt to taste
Oi'o (angu)
4 cups of cold water
500 g of sweet potato
2 liters of boiling water
Pot Roast
1
In a large pot, brown the meat in 3 tablespoons of cornmeal oil and mineiro seasoning (onion, garlic, salt, black pepper, and lime juice) at medium heat until it browns
Add two cups of water and let it simmer
2
Add the sweet potato, stirring constantly, until it thickens
As it starts to dry out, add more water, stirring occasionally, for 50 minutes or until the meat becomes tender and a concentrated soup forms
3
On the side, quickly sauté the mustard in the remaining oil and season with salt
Five minutes before turning off the heat on the meat, add the sautéed mustard to finish cooking
Oi'o (angu)
1
In a bowl, dissolve the sweet potato in cold water, stirring constantly
Place the mixture into another pot with boiling water at high heat
2
Stop and start stirring occasionally, until it starts to stick to the bottom
Reduce heat to minimum and continue cooking, stirring occasionally, for 50 minutes or until it releases from the bottom
3
Transfer the Oi'o (angu) onto a plate and arrange the Pot Roast on top.
