1 stingray of approximately 2 kg
2 crushed garlic cloves
3 cups (shanks) of black beer
3 tablespoons (sopas) of olive oil
1 kg of sweet potato in slices
Salt to taste
1 stingray of approximately 2 kg
2 crushed garlic cloves
3 cups (shanks) of black beer
3 tablespoons (sopas) of olive oil
1 kg of sweet potato in slices
Salt to taste
Season the meat with garlic and salt, then baste with beer
Let it rest for 2 hours
Drain the meat and reserve the beer
In a large pan, heat the olive oil and brown the meat on all sides
Add the beer and cook the stingray over low heat until tender
If necessary, add hot water in small increments
Add the sweet potato and let it simmer until tender but still firm
Serve warm.
