Roast rib with cassava
Roast rib paired with cassava creates a delightful combination of flavors and textures. The succulent tenderness of the roasted rib, seasoned to perfection, complements the earthy and slightly nutty taste of cassava.
1.5 kg of beef ribs in pieces
2 rib broth cubes
1 cup (tea) of water
1/2 cup of light beer
1 kg of cassava, peeled into pieces
Salt and black pepper to taste
2 tablespoons chopped parsley
Method of preparation
Place the meat in a mold, pour over the rib broth dissolved in water, beer and cover with aluminum foil. Bake in a preheated medium oven for 1 hour.
Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.
Cook for 20 minutes after pressure starts, over medium heat.
Turn off, wait for the pressure to release naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
Sprinkle with salt and pepper and return to the preheated medium oven for 30 minutes or until golden.