Rita Lobo teaches you how to make a pot of meat that goes well with different dishes: protein to eat with rice and beans, filling for a sandwich and even with a refreshing salad. Simple and easy to make, the meat has an irresistible flavor. #NhacGNT #RitaLobo #CozinhaPrática Ingredients: 2 kg of coxão soft 2 onions 1 carrot 1 stalk of celery (without the leaves) 4 cloves of garlic 2 cans of peeled tomatoes in cubes 1 cup (tea) of boiling water ½ cup (tea) of red wine Olive oil to taste 3 bay leaves Salt and freshly ground black pepper to taste Preparation: Cut the meat into pieces of around 7 cm – this way it is the right size for shredding. Leave at room temperature to lose the ice while preparing the other ingredients. Wash and dry the carrot and celery. Peel and finely chop the onions and garlic cloves. Cut the celery stalk into cubes. Peel and pass the carrot through the coarse part of the grater. Place a kettle with a little more than 1 cup of water over high heat. Place a pressure cooker (without the lid) on high heat. Attention: for this recipe you need a pressure cooker of at least 6 liters. When the pan is very hot, drizzle with 2 tablespoons of olive oil and place as many pieces of meat as will fit, one next to the other – brown the meat in stages, if you add everything at once, it will cook instead of browning. Only turn the meat over with tongs when it comes away from the bottom of the pan, this takes about 3 minutes. Season with salt and pepper to taste, reduce the heat to medium and turn the meat to brown all sides evenly. Transfer the browned pieces of meat to a platter and repeat with the rest, watering the pan with 1 tablespoon of olive oil after each batch and seasoning the meat with salt and pepper. Transfer the last batch of meat to the platter and set aside. Keep the pan over medium heat, drizzle with 1 tablespoon of olive oil and add the onion. Season with a pinch of salt and sauté for 3 minutes, until wilted – scrape the bottom of the pan well with a spatula to dissolve the burnt meat, they add flavor to the preparation. Add the celery, carrot and garlic and sauté for 3 minutes until wilted. Add the peeled tomato (with the liquid) and mix well. Add the wine and stir, scraping the bottom of the pan. Add the bay leaves, season with 1 teaspoon of salt and pepper to taste. Return the meat to the pan. Add 1 cup of boiling water – the total liquid in the pan must cover ⅔ of the volume of the meat, otherwise the sauce may become watery. Cover and cook over high heat. As soon as the pan valve starts to whistle, lower the heat and cook for another 30 minutes. Turn off the heat and let all the pressure release and the pan stop beeping before opening. Using tongs, transfer the meat to a platter and shred the pieces, while still hot, with two forks. Meanwhile, keep the sauce in the pan (without the lid) over low heat to thicken. Return the shredded meat to the pan and mix with the cooking sauce. Serve with mini French bread. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: 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