Ingredients:
rib ragout
- 1 kg of rib;
- 10 crushed garlic cloves;
- Olive oil threads;
- 1 chopped onion;
- 1 stalk of celery in pieces;
- ½ carrot in pieces;
- 2 blond leaves;
- 250 ml of tomato sauce;
- 350 ml of dry red wine;
- 30 ml of soy sauce;
- chopped parsley to taste;
- 1 branch of thyme;
- Kingdom pepper to taste;
- Salt to taste.
cassava mousse
- 8 mandioquinhas;
- 200 ml of fresh cream;
- 2 tablespoons (of soup) or 100 g of butter;
- Salt to taste.
Preparation mode:
rib ragu
Add the ribs to a bowl and season with garlic, black pepper and salt. Also add the thyme, the celery stalk, the carrot, the bay leaves, the wine and the tomato sauce. Let the marinade enjoy in the refrigerator for 12 hours.
After that time, in a pressure cooker add olive oil and let it heat up well. Gradually add the meat without the marinade broth and seal all sides until they are well golden.
Finally, add the broth from the marinade and, if necessary, top up with water up to the edge of the pan. Turn on the fire and after starting the pressure, wait 35 minutes and turn it off.
Remove the broth using a sieve and set aside. Return the meat to the pan and, with the help of a bamboo spoon, stir until the meat is completely shredded. Use your fingertips to remove any bits of bone and sinew. Return with the broth and add soy sauce, if necessary, correct the salt and pepper. Finish with parsley.
cassava mousse
Peel the mandioquinhas and add to a pan. Then cover with water and let cook until you stick the fork easily. Squeeze the cassava in the juicer and then add the cream, butter and salt. Now all you have to do is serve the mandioquinha mousse in a bowl and, over it, the rib ragu.
Ingredients:
rib ragout
- 1 kg of rib;
- 10 crushed garlic cloves;
- Olive oil threads;
- 1 chopped onion;
- 1 stalk of celery in pieces;
- ½ carrot in pieces;
- 2 blond leaves;
- 250 ml of tomato sauce;
- 350 ml of dry red wine;
- 30 ml of soy sauce;
- chopped parsley to taste;
- 1 branch of thyme;
- Kingdom pepper to taste;
- Salt to taste.
cassava mousse
- 8 mandioquinhas;
- 200 ml of fresh cream;
- 2 tablespoons (of soup) or 100 g of butter;
- Salt to taste.
Preparation mode:
rib ragu
Add the ribs to a bowl and season with garlic, black pepper and salt. Also add the thyme, the celery stalk, the carrot, the bay leaves, the wine and the tomato sauce. Let the marinade enjoy in the refrigerator for 12 hours.
After that time, in a pressure cooker add olive oil and let it heat up well. Gradually add the meat without the marinade broth and seal all sides until they are well golden.
Finally, add the broth from the marinade and, if necessary, top up with water up to the edge of the pan. Turn on the fire and after starting the pressure, wait 35 minutes and turn it off.
Remove the broth using a sieve and set aside. Return the meat to the pan and, with the help of a bamboo spoon, stir until the meat is completely shredded. Use your fingertips to remove any bits of bone and sinew. Return with the broth and add soy sauce, if necessary, correct the salt and pepper. Finish with parsley.
cassava mousse
Peel the mandioquinhas and add to a pan. Then cover with water and let cook until you stick the fork easily. Squeeze the cassava in the juicer and then add the cream, butter and salt. Now all you have to do is serve the mandioquinha mousse in a bowl and, over it, the rib ragu.
