Preparation

Season the maminha (wither) with wine, thyme, peppers, bay leaves, salt and pepper. Let stand for 3 hours in the refrigerator. Remove from seasoning. Then, mix the butter with the pepper and parsley, and spread the mixture over all the meat and place in a pan. Cover with aluminum foil and place in a medium preheated oven for 40 minutes. Then remove the foil and return to the oven for another 30 minutes or until golden brown and set aside. Meanwhile, cook the potatoes in water until al dente and drain. Melt the butter in a frying pan over medium heat and quickly pass the potatoes. Finally, season with salt and sprinkle with parsley and chives. Serve the maminha (wither) with the potatoes.

Ingredients

  • 1 clean cow withers (1.2 kg)
  • 1 cup (dry) white wine
  • 2 sprigs of thyme
  • 2 tablespoons of pink pepper
  • 1 tablespoon pepperoni pepper
  • 1 bay leaf
  • Salt and black pepper to taste
  • 3 tablespoons of butter at room temperature
  • 1 chopped seedless pepper
  • 4 tablespoons chopped parsley
  • 1 kg of unpeeled potato balls
  • 4 tablespoons butter
  • Salt and parsley and chopped chives to taste