Cassava and rib broth: a recipe you can't miss!

In today's recipe, we're going to combine two ingredients: cassava broth and ribs. The flavor and smell of this broth will attract everyone in your neighborhood, and this recipe is super practical!

Undeniably, any broth, when well made, leaves everyone satisfied, your mouth is already watering, right?

So let's teach you how to prepare a delicious cassava and rib broth which is so simple that when you see it, it will be ready.

Since you're going to stay here and check out this broth recipe, we'll tell you that you can even sell it and make some money, there's nothing better!

Ingredients to make cassava and rib broth:

• 1 and ½ kg of beef ribs (boneless and cut into pieces)
• 800g of cassava in pieces
• 3 cloves of minced garlic
• 2 chopped onions
• 4 tablespoons of olive oil
• 4 chopped tomatoes
• 2 cubes of nutmeg
• 1 pinch of cumin
• 1 box of cream
• Salt to taste
• Black pepper to taste
• Chopped chives to taste

METHOD OF PREPARATION:

1. First of all, season the ribs with garlic, salt and pepper in a bowl, then brown the ribs in the pressure cooker with the olive oil and fry well.
2. Then sauté the tomato, onion, beef broth, nutmeg and cumin for 4 minutes. Cover the pan with water and cook for about 20 minutes, after the pressure is reached.
3. After this time, release the pressure naturally and add the cassava and, if necessary, cover with more water (a little). With the pan covered, cook, after the pressure starts to build up, for another 25 minutes, on low heat.
4. As soon as it turns off and the pressure releases naturally, open the pan and transfer half of the cassava and the broth that was cooked with a ladle and pass it along with the cream to the blender.
5. Now, blend for 2 minutes, little by little, and return this mixture to the pan. Return the pan to medium heat and adjust the salt, leaving it to cook for another 5 minutes.
6. Finally, sprinkle the chives on top and serve.

Additional Information:

• Storage: One suggestion for storing the broth is to freeze it in disposable containers in individual portions, lasting up to 2 months.
• Ingredients: If you don't have ribs at home, you can substitute them with another type of meat, with the chuck, for example, is delicious.
• For sale: We recommend that you sell it in 500 ml or 350 ml jars, frozen. However, if you want to sell the broth hot, Styrofoam lunch boxes (750 ml or 500 ml) are ideal.

O cassava and rib broth It's a recipe that you will make and guarantee everyone's happiness!

Sometimes when the weather is a little cold, this broth is a great way to warm up, but you can make it any day of the week and it will be just as good.

Either way, just be sure to make this recipe as well. an original Italian cappuccino recipe since the topic was cold days!