800 g of rump cap cut into small pieces
2 kg of pork shoulder cut into cubes
2 kg of chicken breast cut into cubes
1 kg of diced tomato
1 kg of chopped onion
1 cup of water
6 sprigs of parsley cut into small pieces
3 or 4 leaves of rosemary
1 tablespoon of thyme (or to taste)
bay leaf
2 tablespoons of whiskey
red pepper flakes to taste
salt to taste
some banana leaves
800 g of rump cap cut into small pieces
2 kg of pork shoulder cut into cubes
2 kg of chicken breast cut into cubes
1 kg of diced tomato
1 kg of chopped onion
1 cup of water
6 sprigs of parsley cut into small pieces
3 or 4 leaves of rosemary
1 tablespoon of thyme (or to taste)
bay leaf
2 tablespoons of whiskey
red pepper flakes to taste
salt to taste
some banana leaves
Fry the rump cap until it's lightly browned
Remove the pan from the heat and add the cut beef, pork, chicken, and all other ingredients
Mix everything well and adjust the seasoning
Place some pieces of banana leaves, covering the pan, and tie a string around it
Tie it tightly to make it firm
Cut off any excess banana leaves that are left over, below the string
Place the lid of the pan on top of the banana leaves
Make a paste with cassava flour, ashes, and water
Mix well and barreado (apply this paste around the lid and pan to seal it)
Bring to a boil at high heat
Then, reduce the heat and cook for 11 hours
Turn off the heat and let it sit overnight
Serve with cassava flour and rice.
