2 tablespoons of olive oil
5 minced garlic cloves
2 finely chopped onions
2 kg of beef ribs cleaned
salt to taste
520g of tomato puree
2 cups of cornmeal
10 cups of water
butter for greasing
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
5 minced garlic cloves
2 finely chopped onions
2 kg of beef ribs cleaned
salt to taste
520g of tomato puree
2 cups of cornmeal
10 cups of water
butter for greasing
1/2 cup of grated Parmesan cheese
Heat the olive oil in a pressure cooker
Add the garlic and onion and fry until they start to brown
Add the beef ribs and fry for about 10 minutes, stirring occasionally
Season with salt to taste
Add the tomato puree and 2 cups of water
Cover the pot and cook for about 45 minutes (counting from when it starts boiling) or until the meat is tender
Place the meat in a tray, separate the bones, and reserve
Prepare the polenta: place the cornmeal and water in a large pot
Season with salt and cook, stirring constantly, until thickened
Cook over low heat for another hour or until it's shiny and cooked, stirring occasionally and adding a little water if needed
Grease two rectangular molds of 18 cm or one large mold and alternate layers of polenta and meat with sauce, ending with the polenta
Sprinkle with cheese and place in a moderate oven (180°C) that has been preheated for about 15 minutes or until it's hot and the cheese is melted
Serve at 18 portions.
