Ingredients:
30 ml of oil
100 grams of chopped onion
30 grams of chopped garlic
40 grams of chopped celery
120 grams of chopped tomatoes
1 kg of bovine shank
2 bay leaves
500 ml tomato sauce
Sweet paprika to taste
1.5l of water
Salt to taste
Parsley to taste
Preparation mode:
In a pressure cooker, sauté the garlic, onion, celery and tomato in oil, adding one at a time. After everything is well sautéed, add the beef tail to the pan and sauté the meat until golden. Add the bay leaves, tomatoes and sweet paprika, salt and cover with water. Pressure cook for 40 minutes. After this time, serve and decorate with parsley to taste.
Source: Divino Fogão.