One of my pleasures during the winter (and it’s winter here) is to cook on a cast iron stove we have in the kitchen. My wife usually lights it up as soon as she wakes up, as it’s used both for cooking as well as for heating (yes, we have air conditioning too, but sorry, I can’t cook on it). It’s very nice for cooking old recipes using not so tender ingredients, demanding long cooking times, and a cast iron pan.
Last weekend I prepared some beef ribs with manioc roots (the largest source of carbohydrates for human food in the world – yes, more than rice). The best thing about this dish is the sauce, of course. Small diced onions, garlic, tomatoes, red pepper, half a bottle of Cabernet Sauvignon, black pepper corns, salt to taste. Let the meat cook slowly for a couple of hours (be careful not to let the water dry out) and then add the manioc. Cook for an additional hour and after sprinkling some fresh parsley on top you’re ready to go. If possible eat the sauce with some Italian bread.