2 kg boneless beef rib cut into large cubes
Salt to taste
King pepper to taste
2 tablespoons wheat flour (20 g)
¼ cup Soya Sunflower Oil (62 ml)
2 chopped onions
2 chopped garlic cloves
3 tablespoons tomato paste (45 g)
1 tablespoon white wine vinegar (15 ml)
3 small diced seedless tomatoes
1 carrot cut into small cubes
1kg cassava peeled and cut into medium slices
5 cups of water (1250 ml)
Garden parsley to taste
Chives to taste
Season the ribs with salt and black pepper, then add the wheat flour, coating the meat completely.
In a pressure cooker, heat the oil and brown the meat well, in parts. Set aside.
Brown the onion and garlic. Add the extract, vinegar, tomatoes and carrots. Sauté for a few minutes and return the meat to the pan, add the cassava and cover with water. Cover the pot and cook for 35 minutes after it comes under pressure, and for a further 20 minutes with the pot open to reduce the stock. Finish with parsley and chives and adjust the salt if necessary.
Tips: To get a thicker broth, you can beat some of the cooked cassava and return it to the pot to help thicken it.
If necessary, deglaze the pan during the process of browning the meat.
