1.2 g of beef rump
150 g of dried beef
4 tablespoons of olive oil
2 1/2 cups of cassava flour (400 g)
2 finely chopped onions
3 tablespoons of butter from the countryside
1/2 cup of olive oil
1.2 g of beef rump
150 g of dried beef
4 tablespoons of olive oil
2 1/2 cups of cassava flour (400 g)
2 finely chopped onions
3 tablespoons of butter from the countryside
1/2 cup of olive oil
Marinate the beef rumps and dried beef in vinegar overnight, changing the water several times
Drain the beef rumps and dried beef
Roast the beef rump and dried beef with 4 tablespoons of olive oil in a preheated moderate oven (18°C) for about 25 minutes, or until it's tender
Grind or process the beef rump and dried beef into a fine powder, like farofa. Reserve
In a skillet, heat the olive oil and butter, add the onion and sauté until golden brown
Add the cassava flour, mix well and fry until it's crispy, for about 10 minutes
Add the farofa to the beef and mix well
Serve in 12 portions.
