Makes: Serves 4
Preparation Time: 40 minutes
- 600 G OF DESALTED CARNE DE SOL
- 6 TABLESPOONS OF CLARIFIED BUTTER,
PLUS SOME EXTRA FOR GRILLING.
- ½ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 2½ TEACUPS OF MILK
- 1 TEACUP OF FINE MANIOC FLOUR
- 200 G OF COALHO CHEESE, CUT INTO 4 MM SLICES
- SALT TO TASTE
On a grill or hot very hot griddle, grill the meat on all sides using a bit of clarified butter. Meanwhile, braise the onions and garlic on the remaining butter, until translucent. Add the milk and wait until it boils. While constantly stirring, add manioc flour until it is a mush; season with salt. Grill the cheese on all sides and serve with the meat and the warm pirão.