Complement your dinner with roast beef
The Academia da Carne Friboi Christmas special continues with another recipe for the big feast! This second tip is ideal for those who value a bountiful table, with a variety of dishes that please the whole family—without forgetting the Christmas spirit! Coxão Mole Campestre with Apple Sauce is an option for lovers of red meat, roasted and stuffed with one of Brazil's most beloved concoctions: farofa. And if you're one of those who forgo raisins, don't worry! The classic sweet and sour touch of Christmas is present with the apple sauce, which is poured over the meat. In just over an hour, another item on the festive menu will be ready!
Country Coxão Mole with Farofa and Apple Sauce
Serves: 4 people
Preparation time: 1 hour and 20 minutes
Degree of difficulty: intermediate
Cut: topside
Alternative cut: rump
Ingredients for the meat
1 piece of Friboi rump steak weighing 1.5 kg
olive oil to taste
salt and pepper to taste
Farofa ingredients
100 g of margarine
1 chopped onion
1 grated carrot
100 g chopped green olives
½ chopped red bell pepper
3 cups (tea) of cassava flour
salt and pepper to taste
Apple sauce ingredients
2 peeled apples, diced
juice of 1 strained lemon
1 cup (tea) of water
½ cup (tea) of sugar
How to prepare farofa
In a large skillet, heat the margarine, brown the onion, add the carrot, bell pepper, flour, salt, and pepper. Turn off the heat and mix well.
How to prepare the meat
Season the meat with salt and pepper.
Cut the piece into 1.5 cm slices without reaching the end, forming an accordion.
Arrange the farofa between the slices.
Place in a baking dish drizzled with olive oil, cover with foil, and bake in a preheated oven at 180°C for 50 minutes. Check if the meat is tender, remove the foil, and return to the oven until golden brown.
How to prepare apple syrup
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