Preparation

In a large serving dish, combine the garlic, meat's broth, wine, bay leaf, rosemary, pepper and nutmeg. Add the meat and refrigerate for 12 hours, turning in half the time. Place on a baking sheet with the fat facing up, pour the seasoning, add salt and drizzle with the milk. Cover with aluminum foil and place in a medium preheated oven for 2 hours. Remove the paper and bake for another 30 minutes or until softened and browned. Strain the remaining sauce on the baking sheet and pour it into a pan. Add cornstarch dissolved in water and cook over low heat, stirring until it thickens. Serve the meat in pieces accompanied by the sauce and cooked cassava.

Ingredients

  • 2 crushed garlic cloves
  • 2 cubes of broth
  • 1/2 cup (tea) of boiling water
  • 1/3 cup (dry) red wine
  • 1 bay leaf
  • 3 tablespoons chopped fresh rosemary
  • Salt, black pepper and grated nutmeg to taste
  • 2kg of bone-in rib (piece)
  • 2 cups of tea
  • 1 tablespoon cornstarch
  • 4 tablespoons of water