Any meat will become tender and juicy if you cook it like this!

I discovered a foolproof method to make any type of meat tender and juicy.

This recipe, ideal for a family meal or a special occasion, will transform the way you cook meat, ensuring you a tasty dish full of irresistible textures.

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Try it and surprise everyone!

Index

Ingredients

• 2 kg of meat
• Salt and pepper to taste
• 2 stalks of celery
• 80 ml of oil
• 2 cloves of garlic
• 2 onions
• 1 carrot
• 1 bell pepper
• 1 teaspoon cilantro
• 1 tablespoon wine vinegar
• 400 ml of water
• 1 spoon of sugar
• 600 g potatoes
• 1 teaspoon salt
• Thyme to taste
• bay leaves
• 60 g of butter

Preparation

1. Clean the meat of tendons and excess fat and divide it into 4 parts.
2. Season the meat to taste.
3. Chop the celery stalks into small pieces.
4. In a large frying pan, heat the oil over medium heat and add the coarsely chopped garlic cloves.
5. After a few seconds, I added the meat and sealed it on all sides.
6. Once sealed, remove it from the pan along with the golden garlic.
7. In the same pan, add the chopped onion, celery, bell pepper and chopped carrot.
8. Cook for 5 minutes, add salt to taste and a tablespoon of wine vinegar.
9. Cook for another 5 minutes and add the water along with the tablespoon of sugar.
10. When the water is boiling, make room in the pan and put the sealed meats.
11. Cover the pan and cook for 1 and a half hours over medium heat.
12. Meanwhile, peel and cut the potatoes into uniform pieces for even cooking.
13. Place the potatoes in a pot, cover them with water, add a teaspoon of salt and a bay leaf. Cook over medium heat until soft.
14. After an hour of cooking the meat, remove the meat for a moment and blend all the preparation that is in the pan.
15. Place the meat back in the pan along with some bay leaves and let it cook for another 30 minutes.
16. Once the potatoes are ready, strain the water and add the butter. Mash with a potato masher or a fork until forming a smooth puree.
17. I served the meat with the mashed potatoes and enjoy this delicious recipe.

Tips:

• Make sure to seal the meat well so that it retains its juices and is more tender.
• If you don’t like cilantro, you can substitute it with parsley or another herb of your choice.