FRIJE

Instructions

• 1.   Remove the outer skin of your onions and slice them.
• 2.   Press your garlic cloves to extract the pulp.
• 3.   Place the meat in a pressure cooker with the equivalent of one sliced onion and a teaspoon of garlic pulp. Season with salt and pepper.
• 4.   Add enough water to the pressure cooker so that the water level is 5 cm above the meat. Close the pressure cooker.
• 5.   Heat and cook for 50 minutes from the first whistles.
• 6.   Drain the meat and let it cool at room temperature. Reserve the broth.
• 7.   Shred the meat.
• 8.   Wash the bell peppers, cut them in half, remove the stems, eliminate the seeds and the white ribs, then cut the flesh into strips.
• 9.   Wash the chili pepper, cut it in half, remove the stem, eliminate the seeds and the white ribs, then finely chop the flesh.
• 10.   In a sauté pan, sauté the onions with the garlic pulp, bell pepper strips, and chopped chili pepper in oil for 5 minutes, stirring regularly.
• 11.   Add the bay leaves, spices, tomato puree, white wine, a small ladle of broth, and the shredded meat. Season with salt.
• 12.   Cook uncovered for 5 minutes over high heat.
• 13.   Cover, reduce the heat, and continue cooking for 15 minutes. Season with pepper.

Nutritional information *

Reference

• www.cuisineactuelle.fr/recettes/effiloche-de-boeuf-a-la-cubaine-ropa-vieja-217338