Carne de Sol Com Mandioca

Ingredients

Fresh cilantro

1/2 cup, finely chopped

Salt and pepper

to taste

Olive oil

2 tablespoons

Red bell pepper

1, diced

Green bell pepper

1, diced

Onion

1, diced

Garlic

3 cloves, minced

Mandioca (cassava)

1 kg, peeled and cut into chunks

Carne de sol (sun-dried beef)

500 grams, cut into chunks

Instructions

1. Begin by soaking the Carne de Sol in cold water for 24 hours, changing the water every 6 hours to desalt the beef.
2. In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced onion, and diced peppers. Sauté until the vegetables are soft and fragrant.
3. Add the chunks of Carne de Sol to the pot and cook until browned on all sides.
4. Next, add the cassava chunks to the pot and cover with water. Season with salt and pepper.
5. Bring the pot to a boil. Once boiling, reduce the heat to low and let it simmer for about 2 hours, or until the meat and cassava are tender.
6. Prior to serving, sprinkle the dish with the finely chopped fresh cilantro, adding an extra layer of flavor and a pop of color.
7. Enjoy your Carne de Sol Com Mandioca as is, or serve it with a side of rice for a complete meal.