FRIJE

Instructions

• 1.   In a bowl, put the finely chopped meat, onion, and carrot, peeled garlic, thyme and bay leaf, pepper, and chopped orange zest.
• 2.   Pour the wine and let marinate for 12 to 24 hours in the refrigerator.
• 3.   The next day, drain the meat and sauté it in a hot skillet with oil, piece by piece, then transfer it to a pressure cooker.
• 4.   Bring the marinade and its ingredients to a boil in the skillet used for the meat for 5 minutes.
• 5.   Pour over the meat, add salt (but not too much as we will add olives at the end of cooking), and add the tomato sauce.
• 6.   Close the pressure cooker and cook for 1 hour and 30 minutes from the rotation of the pressure valve, which should turn at a slow speed (the heat should not be too high to prevent the meat from sticking to the bottom).
• 7.   Let the pressure cooker cool down, then open it and add black olives and 2 tablespoons of olive oil.

Nutritional information *