{"id":3001,"date":"2020-08-23T00:04:50","date_gmt":"2020-08-23T03:04:50","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=3001"},"modified":"2020-08-23T00:04:52","modified_gmt":"2020-08-23T03:04:52","slug":"vaca-atolada","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/vaca-atolada\/","title":{"rendered":"VACA ATOLADA"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

1,5 kg de costela bovina
\u00bc de x\u00edcara (ch\u00e1) de farinha de trigo
2 cebolas picadas fino
2 dentes de alho descascados e amassados
2 tomates descascados e sem sementes, picados
1 colher (sopa) de vinagre
1 litro de \u00e1gua
2 colheres (sopa) de \u00f3leo
3 mandiocas descascadas e cortadas em rodelas de cerca de 2 cm
folhas de salsinha fresca<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

  1. Numa tigela, tempere as costelas com sal e pimenta-do-reino. Salpique a farinha de trigo e misture.<\/li>
  2. Leve uma panela de press\u00e3o com o \u00f3leo ao ao fogo m\u00e9dio. Quando aquecer, frite as costelas, em etapas, at\u00e9 dourarem por todos os lados. N\u00e3o amontoe as costelas no fundo da panela, para que n\u00e3o criem \u00e1gua (o que vai impedi-las de adquirir o dourado). Retire da panela e transfira para um prato.<\/li>
  3. Refogue a cebola na mesma panela. Regue com \u00bc de x\u00edcara (ch\u00e1) de \u00e1gua e raspe bem o fundo da panela (esse fundinho \u00e9 que d\u00e1 o sabor \u00e0 receita). Junte os tomates, os dentes de alho, o vinagre e cozinhe por 5 minutos. Retorne as costelas \u00e0 panela e regue com o litro de \u00e1gua. Tampe a panela, e ap\u00f3s come\u00e7ar a apitar, conte 35 minutos.<\/li>
  4. Desligue o fogo e, quando toda a press\u00e3o sair, abra a panela. Se quiser acelerar, coloque a panela sob \u00e1gua corrente fria (ou levante a v\u00e1lvula com um garfo, mas saiba que isso costuma encurtar a vida \u00fatil da panela de press\u00e3o).<\/li>
  5. Adicione a mandioca e complete com 1 x\u00edcara (ch\u00e1) de \u00e1gua . Deixe cozinhar por 20 minutos, mexendo de vez em quando para o fundo n\u00e3o queimar. Na hora de servir, salpique folhas de salsinha fresca.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

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