400 g of alcatra or acém cut in cubes

Tempers to taste

salt to taste

1 oil colher (soup)

4 alho teeth chopped

1 small onion chopped

1 small cenoura, in roundels (100 g)

1 medium sweet potato, diced (200 g)

3 e half xícaras (chá) of fervent water (700 ml)

3 tomato pulp colheres (soup)

In a large pot, place the meat, the meat to taste and or salt, cover and let drink the taste, in the geladeira, for 30 minutes.

In a medium panela, place the oil and light to high heat to make it happen. Add some to the onion, and fry for 3 minutes, or add browning.

Add to meat, a few years, frying on all sides, for approximately 10 minutes, or until completely changed color.

Add to cenoura, to sweet potato, or remaining salt, to water and to tomato pulp. Mix and allow to cook in low heat, with semi-wrapped panela, for 40 minutes, or tied with macia ficar meat.

Remove from heat and serve immediately.

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