1.-Put the oil in the pressure pot; when it is very hot, but not smoking, cold in the pieces of meat until they are slightly golden.
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| Ingredients to make Ragout: |
| 3/4 kg of beef ball 1/4 cup of oil 1 head of garlic 24 cuollitas of changray, without tail 1/4 kg of ejotes, cut into pieces of good size 1/4 of 4 of fresh beans, broken medium, whole and peeled |
Ingredients to make Ragout:
2. 2.-Around the meat, the garlic head, the chives, the ejotes, the beans, the artichophytes (whole without a tail and with the cut tip), the laurel, the piments, the nail, the vinegar, the water and salt.
3. Close the pot and let everything sneak into pressure for about 25 or 30 minutes
420- 3.-At the end of the cooking time, cool the pot, uncover it and place the potatoes on the stew.
5. Close the pot, put it on the fire again and let the potatoes be able to press about 20 minutes.
6. 4.-Infrie the pot, open it and pass the ragout to a platon, discarding the garlic head and placing the potatoes on the shore of Platon.
