Preparation

Remove excess fat from the rib.
Heat the oil well and seal the rib until golden.
Then, dispense with the excess oil.
Put the sliced ​​onion, garlic, tomato and sauté until it crumbles.
Transfer everything to the pressure cooker and add water.
Let it cook for about 60 min.

Cook the cassava separately and set aside.
After cooking the meat, remove excess fat and bones.
Add the ribs, the broth, the cassava and cook for another 10 minutes without pressure. Finish with parsley.

Ingredients

  • 2kg of rib;
  • 4 ripe tomatoes;
  • 1 large onion;
  • 4 cloves of garlic;
  • 1 kg of cassava;
  • Black pepper;
  • salt;
  • parsley;
  • olive oil;
  • Water