CARNE DE PANELA QUE DESMANCHA NA BOCA COM AIPIM | Nandu Andrade

Family, today I'm going to teach you how to make a succulent, well seasoned, delicious and easy-to-make pan-fried meat. And here I'm going to use corn, but you can use potatoes, okay? And the first thing we're going to do is, in a pressure cooker, put a tablespoon of oil, the fat of your choice, okay? Then you're going to turn the medium to high heat and you're going to let this oil heat up well. Look, family, here I'm going to use a kilo and a half of meat, and I bought a pallet, okay? But you can buy ax cross, boneless ascension, muscle, it's up to you. You can buy a hard meat, because it's going to be under pressure, so there's no problem, it's going to be very succulent, very soft. And here, very hot fire, you're going to put the meat, you can put it all at once, okay? And cut it into large pieces. And here you're going to salt this meat. Look, family, I gave this first salad on one side, you turn it, then you're going to add two teaspoons of smoked paprika. Two teaspoons of coloral. If you don't have smoked paprika, you put three of coloral. I'm going to add two teaspoons of salt. If you want to use a meat broth, you put a meat broth and a teaspoon of salt. A third of a teaspoon of black pepper, very little. And now I'm going to leave it here like this. In a little while I'll give it another stir. Look, three minutes have passed on the other side. I'm going to turn it a little more, I'm going to stir it. And here I'm going to add the onion, okay? A large onion cut into cubes or a medium onion. I'm going to sauté this onion for about two minutes. Here, two minutes have passed, I'm going to add five cloves of garlic. The garlic was very small, okay? So I put five. But if you want to put more or less, it's up to you. Give it a little stir here. And I'm going to put the pepper to sauté together. A medium pepper cut into cubes. And now I'm going to sauté for another two minutes. Two minutes have passed, you put two medium tomatoes cut into cubes. Add two bay leaves, two or three. Here in my case there are three. Three bay leaves, I stirred a little. I'm going to put the tomato sauce. A sachet of tomato sauce. And a cup of water tea. I'm going to put water here to get all the tomato sauce. My cup is 240 ml, okay? You see that it was at the same level as the meat. Give it a stir. And now I'm going to cover it and let it cook. And when I get the pressure and there's a little noise. I'll count ten minutes. It was on high heat, but now you're going to put it on medium heat. Look, family, I told you 10 minutes, but I ended up leaving 15 minutes, okay? Got the pressure. 15 minutes the meat cooking. Then you wait for the pressure to come out. And now you give it a stir. It didn't get to the bottom, okay? But give it a stir anyway. Then you will add two carrots cut into pieces. You see, a piece not so small. Add 500 grams of empim, cassava, corn. I don't know what you call it. Comment where you are from and what you call it. I call it empim here in Salvador. And look, in pieces not so big, okay? Because it will cook together with the potato. Or not with the potato, with the carrot. And I'll tell you something. If you want to use potatoes instead of empim. You will cook the meat as I taught you. Put the potato here and let it get the pressure. And it will count only five minutes. How is empim? Do a tongue twister for me. Empim is harder and carrot is also harder. I'll leave it for ten minutes, okay? So now, it got the pressure. I'll count ten minutes and then I'll turn it off. And here I will also put the green smell. Which is the soul of this recipe. In my case, for me, it's coriander. But if you want to put parsley, chives, it's up to you. And you can also take a piece of meat and taste it. If necessary, add a little salt. This sauce is so good, I've already tried it. It's wonderful. I'll cover it and let it cook for another ten minutes. And then I'll take the pressure. Medium heat. Empim, look at this. It's wonderful. I stir here. The meat is crumbling. Let me tell you something. I ended up leaving it for 15 minutes. In ten minutes I took it out. Empim, I felt it wasn't cooked yet. Then I left it for 15 minutes. And the meat is crumbling. I'll put it on a plate to take a beautiful picture. Guys, look at this meat here. Dissolving. Super easy. You do it, it crumbles. Guys, it's so juicy. This meat is so wonderful. You can do it, you'll love it. A kiss on the tip of the nose. I love you all so much. Comment what you think. Don't forget to share this wonder. Other recipes for you to watch, learn and make at home. Bye.