Rodrigo Hilbert and Diogo Nogueira teach you how to make a stew made with plantain and cassava dough. With lots of cheese, the dish has an irresistible flavor. Gather the ingredients and get ready to make a delicious recipe! #NhacGNT #TemperodeFamília #RodrigoHilbert Ingredients: For the cassava puree: 2kg of cassava 4 tablespoons of grated cheese Salt to taste For the plantain puree: 5 plantains Salt to taste For the oxtail: 1kg of oxtail 2 onions 6 cloves of garlic 150g of bacon 2 medium carrots 1 stalk of celery 100 ml of dry red wine ¼ bunch of coriander ¼ bunch of chives Salt and black pepper to taste For the ragout: 500g of cooked oxtail 3 tomatoes 5 cloves of garlic Preparation: For the cassava puree: Peel the cassava, place in a pan and add water to cover it. Bring to the boil and cook until well cooked. Drain the water and use a squeezer to make the puree. Add the cheese and adjust the salt. Mix well and set aside. For the plantain puree: Wash the bananas while they are still in their skins. Cut off the ends and cut them in half. Place the bananas in a pan and add water until they are covered. Bring the pan to a boil. When the water starts to boil and the banana skins open, it means they are cooked. Drain the water from the bananas, discarding all the water, and peel them. While the bananas are still hot, squeeze them until they reach a puree texture and set aside. For the oxtail: Season the oxtail with salt, black pepper and olive oil. Set aside. Peel and chop the onions, garlic cloves, bacon, carrots, celery, cilantro and chives. In a large frying pan, add the bacon and cook until golden and release the fat. Then add the oxtail and fry on all sides until it is evenly browned. Add the onions and garlic cloves. When they are golden brown, add water to loosen them from the bottom of the pan. Add the celery and carrots, sauté well and transfer the entire contents of the pan to a pressure cooker. When everything is in the pressure cooker, add the wine and then water to cover. Close the pan and let it cook for 1 hour from the moment the pan reaches pressure. When the oxtail is ready, open the pan and check if the meat is coming off the bone. If it needs more time, add more water and let it cook again. After this time, remove the oxtail from the pressure cooker, shred it and season with chives and cilantro. For the ragout: Peel and chop the garlic cloves and tomatoes. Set aside. Remove the oil that remains on the surface of the oxtail broth and add it to another pan. Heat this pan and add the garlic and let it brown. Once the garlic is golden, add the tomatoes. Remove the cooked oxtail from the pressure cooker, reserving all the broth. Debone and shred. Then, place the shredded oxtail in the pan with the garlic and tomato sauté. Then, add the broth left over from the oxtail pan and cook over low heat for 1 hour. To assemble the escondidinho: Place a layer of mashed cassava, a generous layer of oxtail ragout and finally a layer of mashed banana. Bake until golden brown and serve. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br