1 pound of Picanha, 1 kg
2 cloves of garlic, finely chopped
Salt to taste
250g of mozzarella cheese, sliced
3 cups of cooked rice
4 tablespoons of butter
Half cup of finely chopped cabbage
2 eggs
1 cup of cassava flour
Red pepper flakes to taste
1 pound of Picanha, 1 kg
2 cloves of garlic, finely chopped
Salt to taste
250g of mozzarella cheese, sliced
3 cups of cooked rice
4 tablespoons of butter
Half cup of finely chopped cabbage
2 eggs
1 cup of cassava flour
Red pepper flakes to taste
Temper the meat with garlic and salt
In a baking dish place the meat, cover with aluminum foil and bake in a preheated oven at 180°C for 40 minutes
Remove the foil and let it cook for another 15 minutes
Wrap the meat with mozzarella cheese and bake until melted completely
In a saucepan heat two tablespoons of butter, sauté the cabbage for three minutes, add rice and mix well
In a skillet heat the remaining butter, place eggs and stir for three minutes
Add cassava flour, red pepper flakes, and salt if needed, mix until it forms a loose farofa
Slice the Picanha and serve with rice and farofa.