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Meat in beer with Polenta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Karoline Carvalho
@gostinhodachef- Ingredients
- Recipe
- Acem Core600 g
- Beer Cinnamon and Fruit400 ml
- Green Chili1 unit(s)
- Onion1 unit(s)
- Garlic Clove6 unit(s)
- Tomato2 unit(s)
- Salt, Black Pepper, Saffron, Rosemary and Olive Oil to taste
- Pre-Cooked Cornmeal2 cup
- Hot Water1.5 l
- Green Smell50 g
- Place the meat in a bowl and season with salt, black pepper, saffron and the 3 crushed garlic cloves and add the beer. Let it rest for 15 minutes.
- In the pressure cooker, put a drizzle of olive oil and add the meat to brown, gradually add the bell pepper, half an onion cut into cubes and the tomatoes cut into cubes and mix.
- Add the mixture left in the beer bowl with the spices to the pressure cooker. Close the lid and let it take pressure for 30 minutes. Then check if the meat is already cooked, if you need to leave it a little longer under pressure.
- In a high pan, over medium heat, saute the 3 crushed garlic and half an onion cut into cubes in olive oil until golden. Then add 1 liter of hot water, salt and mix. Mix the cornmeal with 500 ml of water until it is very homogeneous. Then add this mixture to the boiling water, little by little, stirring with a spoon. Stir occasionally, being careful not to let the bottom burn, for about 30 minutes. The right point is when the polenta starts to disgrace from the bottom of the pan.
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