Diogo Nogueira e Hilbert fazem ESCONDIDINHO de ragu | Rodrigo Hilbert | Tempero de Família

Rodrigo Hilbert and Diogo Nogueira teach you how to make a ragu stew with plantain and cassava pasta. With plenty of cheese, the dish is irresistibly flavorful. Gather the ingredients and get ready to make a delicious recipe! #NhacGNT #FamilyTemper #RodrigoHilbert Ingredients: For the cassava puree: 2kg cassava 4 tablespoons grated cheese Salt to taste For the plantain puree: 5 plantains Salt to taste For the oxtail: 1kg oxtail 2 onions 6 cloves garlic 150g bacon 2 medium carrots 1 stalk celery 100ml dry red wine ¼ bunch cilantro ¼ bunch chives Salt and black pepper to taste For the ragout: 500g cooked oxtail 3 tomatoes 5 cloves garlic Instructions: For the cassava puree: Peel the cassava, place in a saucepan, and cover with water. Bring to a boil and cook until cooked through. Drain the water and use a ricer to make a puree. Add the cheese and season with salt. Mix well and set aside. For the plantain puree: Wash the plantains while still unpeeled. Cut off the ends and cut them in half. Place the plantains in a saucepan and cover with water. Bring the pan to a boil. When the water starts to boil and the banana skins split, they are cooked. Drain the plantains, discarding all the water, and peel them. While the plantains are still hot, squeeze them until they reach a puree consistency 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 skillet, add the bacon and cook until browned and releases its fat. Next, add the oxtail and cook until 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 pressure cooker and cook for 1 hour, starting from the moment the pressure cooker reaches pressure. When the oxtail is ready, open the pressure cooker and check if the meat is falling off the bone. If it needs more time, add more water and cook again. After this time, remove the oxtail from the pressure cooker, shred it, and season with chives and cilantro. For the ragu: Peel and chop the garlic cloves and tomatoes. Set aside. Remove any oil from the oxtail broth and add it to another pot. Bring the pan to a boil and add the garlic, letting 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 it. Then, add the shredded oxtail to the pan with the garlic and tomato sauté. Then, add the remaining broth from the oxtail stew and simmer over low heat for 1 hour. To assemble the escondidinho: Add a layer of mashed cassava, a generous layer of oxtail ragù, 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