The meat is cooking in the pressure of the pressure ideally, with the water, the oil, the onion, the vinegar, the parsley, and the MAG broths. When it is well cooked it is removed and in the same broth the other one is thrown again chopped onion and black olives cut into segments, without cueco. Then when the meat is cold it is cut in torrejas and is thrown again in this broth to which a boil is given, the thing is that the onion is left and the meat bathed in this sauce is served, it can be eaten cold or hot.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make meat with olives: |
| Salt to taste 1/2 Pack (s) of parsley 1/2 kg olive (s) black 2 onion (s) Finas 1 cup (s) vinegar 1 kg meat without fat 2 caluga (s) (s) meat broth 2 cup (s) water 1 cup (s) oil |
