3 cloves of garlic, minced
3 tablespoons of olive oil
800 grams of beef, cut into chunks
1.5 liters of water
200 grams of corn (canjiquinha)
4 tomatoes, seeded and chopped
Salt to taste
1/4 cup of chopped parsley
3 cloves of garlic, minced
3 tablespoons of olive oil
800 grams of beef, cut into chunks
1.5 liters of water
200 grams of corn (canjiquinha)
4 tomatoes, seeded and chopped
Salt to taste
1/4 cup of chopped parsley
In a pressure cooker, sauté the garlic in 2 tablespoons of olive oil until it browns
Add the beef and fry at high heat until it is browned on all sides
Add 1/2 liter of water, cover, and cook for 25 minutes (starting from when the pressure cooker starts to whistle)
Wait for the pressure cooker to cool, open it, and add the corn, tomatoes, and remaining water
Simmer at low heat, stirring occasionally, for one hour or until the corn and beef are tender and the sauce thickens slightly (if necessary, add more hot water so it doesn't dry out or become too thick)
Remove from heat, shred the beef with two forks, season with salt and add parsley
Drizzle with the remaining olive oil and serve.
