Meat cooked together with vegetables and tar.

For the prepared

Components

• 500 g of beef chopped into big pieces
• 300 g of beef brisket chopped into large pieces
• One Calabrian sausage
• One dad
• 150 grams of bacon
• one potato
• One sweet potato
• 1 cassava root
• One yam
• 1 chayote
• Two plantains
• One carrot
• Two onions
• One tomato
• Four gelatin desserts
• One-quarter of a Japanese pumpkin
• one green bell pepper
• 10 cabbage leaves
• 5 sprigs of parsley
• Five stalks of chives
• Three bay leaves
• Three garlic cloves

Ready state

1. Put the dried meat in a bowl and cover it with cold water. Refrigerate it for 12 hours to remove the salt, changing the water every 3 hours during this time.

1. Fill a large pot with plenty of water and bring it to a boil over high heat. In the meantime, clean all the vegetables and greens.
2. Remove the skins from the potato, sweet potato, yam, cassava, carrot, pumpkin, bananas, and chayote. Chop each into large, rough chunks. Peel the onions and slice them in half lengthwise.
3. Remove the tops and seeds from the pepper and tomato, then cut each into four pieces. Discard the stems of the phobes and the jilos. Tie the okra together to prevent them from falling apart while cooking.
4. Layer the cabbage leaves, roll them into a cigar shape, and secure with a strip. Also, bind the parsley, chive, and bay leaves together to create a bouquet.
5. Once the water reaches a boil, add the dried meat cubes, beef brisket, Calabrian sausage, whole daddy, and bacon. Cook over medium heat for 50 minutes (leave the meats in the pot after this period—they will absorb the broth’s flavor and continue cooking with the vegetables).
6. Place the pieces of manioc, yam, potato, and sweet potato into the pan. Cook for approximately 15 minutes, testing with a fork; they should be tender yet firm. Using a skimmer, move the pieces to a large baking tray and set aside.
7. Add the onions, carrots, pumpkin, mashed bananas, and jellies to the broth. Cook for 10 minutes. Move the cooked pumpkin pieces to the baking tray and continue cooking the remaining ingredients for an additional 10 minutes. Using a skimmer, remove the carrots, bananas, and baked onions, placing them on the baking tray with the pumpkin. Let the mixture cook for another 10 minutes, then transfer it to the baking tray using the skimmer. Set aside.
8. Add the tomato, pepper, and okra to the broth and let it cook for 10 minutes. Use a skimmer to remove them and combine with the other cooked vegetables. Then, add the cabbage cigar, chuchu, garlic cloves, and herb bouquet to the broth. Cook for an additional 10 minutes. Using the skimmer, transfer these to the baking sheet with the other vegetables and cover with aluminum foil to keep warm.
9. Move the meats to a cutting board and reduce the heat under the broth. Take care not to burn them. Slice the sausage and the father into medium-sized circles, and cut the meats into thin slices. Place them on the vegetable baking sheet, cover once more with aluminum foil, and set aside.

Note: There’s no need to take your brain out of the chuchu. If it has seeds, scoop them out with a spoon and throw them away.

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For the pirão and the gathering

Components

• 2 cups of boiled broth (tea)
• 2 tea cups of water
• 1 cup of toasted cassava flour

Setup phase

1. Add the cooked vegetables back to the broth in batches, just to warm them up (about 1 minute). On a large and attractive plate, arrange the colorful vegetables and place the sliced meat beside them. Cover with aluminum foil to keep warm while making the pirão.

1. Measure 2 tea cups of the boiled broth and pour it into a medium pan (keep the remaining broth for serving). Add the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and gradually add the flour to the broth with one hand while stirring continuously with a wire whisk (or bamboo spoon) to prevent lumps. Stir thoroughly for about 5 minutes until the pirão reaches a smooth consistency.
2. Serve immediately alongside meats, vegetables, and hot broth.

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