Beef cooked with clarified butter from a bottle

Components

• One kilogram of dehydrated meat
• Two onions
• 1/3 cup (teaspoon) of melted butter
• season with salt as desired

Mode of preparation

1. Slice the dried meat into 7 cm pieces, which is the perfect size to soften and shred once cooked. Rinse thoroughly under running water to remove any excess salt.

1. Place the dried meat in a bowl, cover it with cold water, and refrigerate for a minimum of 12 hours, changing the water at least three times during the soaking process.
2. Rinse and scrub the meat pieces once more under running water. Place the dried meat into the pressure cooker and add enough water to cover the pieces, making sure not to fill beyond two-thirds of the pot’s capacity (check the marking usually found inside the pan). Secure the lid and heat on high. Once the cooker starts to pressurize, reduce the heat and let it cook for 30 minutes.
3. Once the cooking is complete, switch off the heat and wait for all the pressure to release and the pan to stop whistling before removing the lid. Using a skimmer or tongs, move the cooked meat to a plate. Shred the warm meat with two forks, removing any fat or cartilage, or, if you like, pulse it briefly in a mixer at low speed until finely shredded.
4. Peel and cut the onions into 1 cm thick half-slices. Heat a large skillet over medium heat. Once hot, add the butter, then the onions, season with a pinch of salt, and sauté for 5 minutes until they soften.
5. Incorporate the shredded beef and cook for 5 minutes, then taste and adjust the seasoning with salt if needed. Serve immediately with bean vinaigrette and quibe.

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