Preparation

Clean the oxtail, removing any excess fat, and let it boil for 15 minutes in hot water with vinegar. If it is still necessary, clean it piece by piece after boiling.
In a large pressure cooker, put all the ingredients except the cassava and the green smell. Cover with water and press for 1 hour. Then open the pan and see if the oxtail is melting. If it is still hard, what is likely (depends on the meat) put it back on pressure and if necessary adjust the salt and hot water.
While the oxtail cooks, in another pan place the cassava with salt to cook. Once cooked, set aside.
After the oxtail is ready (soft). remove the broth and set aside.
In a blender, mix the broth with the cassava until the cassava becomes a puree.
In a refractory, place the mashed oxtail broth with manioc, and on top place the oxtail meat and sprinkle the green smell.
Serve with white rice, fresh beans and a green salad.

Ingredients

  • 2 kg of ox tail cut into pieces
  • 3 crushed medium onions
  • 5 crushed garlic cloves
  • green smell at will
  • 1 bunch of chopped leeks
  • 2 broth broth tablets
  • pepper (of the kingdom, pepperoni, or of your choice)
  • 2 tablespoons Worcestershire sauce
  • 3 crushed tomatoes (sauce)
  • 1 kg of cassava (cassava, manioc)
  • Vinegar to taste
  • salt to taste