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Farofa Meat-Seca
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
1 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Cassava flour2 cup
- Dry meat (shredded and desalted)2 cup
- Large onion1/2 unit(s)
- Olive oil1 tablespoon
- Butter1 tablespoon
- Salt and black pepper to taste
- Chopped chives to taste
- Desalting the jerky: Cut the meat into medium cubes and put it in a pressure cooker with water. Cook for 15 minutes (after pressure is set). Throw that water away and put another one in its place. Take it back to pressure for 10 minutes. Taste the meat and if it is still salty repeat the process one more time. If it's at the correct point of salt, shred and reserve.
- Place the olive oil in a pan over medium heat and add the butter. Then sauté the onion until translucent. Add the shredded jerky and manioc flour and stir until slightly browned and flavored, approximately 10 minutes. If necessary, correct the salt. Add freshly ground black pepper and then turn off the pan. Finish with chopped chives and serve.
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Farofa Meat-Seca