In the BBB 26 xepa, participants have access to a smaller variety of foods. On the menu, in addition to basic items such as rice and beans, there are ingredients such as liver, oxtail and gizzards. With these types of meat, it is possible to prepare delicious dishes: just use creativity and the right seasonings.

Next, check out 7 easy recipes for you to reproduce at home with xepa ingredients!

Onion liver

Ingredients

• 500 g the liver cut into cubes
• 1 onion peeled and sliced
• 2 garlic cloves, peeled and crushed
• Salt, ground black pepper and olive oil to taste
• Chopped cilantro to finish

Preparation mode

In a container, season the liver with salt, black pepper and garlic. Cover and refrigerate for 15 minutes. In a pan, add the olive oil and place over medium heat to heat. Remove the meat from the refrigerator, place it on the pan and sauté until golden. Add the onion and brown. Turn off the heat and finish with the coriander. Serve then.

Rabada rice

Ingredients

• 1 kg of oxtail
• 5 garlic cloves, peeled and crushed
• 2 teacups of red wine
• 1 cup of soy sauce
• 2 cups of tea rice
• 1 chili pepper, seeded and chopped
• Salt, ground black pepper, olive oil, coriander and chopped parsley to taste
• Water for cooking

Preparation mode

In a container, place the oxtail and season with salt and black pepper. Book. In a pan, add the olive oil and place over medium heat to heat. Lay out the meat and fry until golden. Add the garlic and chili pepper and sauté for 5 minutes. Add the red wine and cook for 10 minutes.

Turn off the heat and transfer the mixture to a pressure cooker. Add the soy sauce and add water until it covers the meat. Cover the pan and place over medium heat to cook for 50 minutes after coming to pressure. Turn off the heat, remove the meat from the pan and shred. Transfer the meat broth to another pan, add the rice and season with salt. Place over medium heat to cook until soft. Add the oxtail and mix well. Turn off the heat and finish with the coriander and parsley. Serve then.

Oxtail hideaway

Ingredients

• 1 kg of oxtail cut into pieces
• 2 tablespoons of oil
• 1 onion peeled and chopped
• 3 garlic cloves, peeled and crushed
• 2 tomatoes seeded and chopped
• 800 g the cassava peeled and cut into cubes
• 2 tablespoons of butter
• 1/2 cup of milk
• Salt, ground black pepper, chopped green chilli and grated parmesan cheese to taste
• Water for cooking

Preparation mode

In a pressure cooker, add the oil and place over medium heat to heat. Add the oxtail and brown. Add the onion and garlic and sauté until soft. Add the tomatoes, salt and black pepper. Cover with water and cover the pan. Place over medium heat to cook for 50 minutes after coming to pressure. Remove the oxtail from the pan, discard the bones and shred. Return the shredded meat to the pan with some of the cooking broth and cook for another 5 minutes. Turn off the heat and finish with green scent.

In another pan, place the cassava and cover with water. Add salt and cook over medium heat until soft. Turn off the heat, drain the water and knead. Add the butter and milk and stir until a creamy puree forms. In a refractory, make a layer with the shredded oxtail, cover with the puree and finish with grated parmesan cheese. Bake in a preheated oven at 200°C until lightly browned on top. Serve then.

Liver stroganoff

Ingredients

• 500 g beef liver
• 200 g the milk cream
• 1/2 cup tomato sauce
• 1 tablespoon of ketchup
• 2 garlic cloves, peeled and crushed
• 1 onion peeled and chopped
• Salt and olive oil to taste

Preparation mode

In a container, place the beef liver and season with salt. Book. In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and sauté until golden. Add the liver and brown. Add the cream, tomato sauce and ketchup and mix. Add salt and cook until the sauce thickens. Serve then.

Ingredients

• 1 kg of gizzards
• 250 g the tomato sauce
• 1 onion peeled and chopped
• 2 garlic cloves, peeled and crushed
• 2 tomatoes seeded and chopped
• 4 potatoes, peeled and cut into cubes
• 2 tablespoons Worcestershire sauce
• Oil, salt, ground black pepper and apple cider vinegar to taste
• Water for cooking

Preparation mode

In a container, place the gizzard and cover with water. Add salt and apple cider vinegar and let it rest. In a pressure cooker, add the oil and place over medium heat to heat. Add the onion and garlic and brown. Drain the water from the gizzard, place it in the pan and sauté for 5 minutes. Cover with water, cover the pan and cook for 20 minutes after coming to pressure.

Turn off the heat, wait for the pressure to release, open the pan and add the tomato sauce, tomatoes, potatoes and Worcestershire sauce. Cover and return to medium heat to cook until the potato is soft. Turn off the heat and serve immediately.

Breaded gizzard

Ingredients

• 200 g chicken gizzards
• 4 teacups of water
• 1 bay leaf
• 1 cup of wheat flour
• 2 eggs smoothies
• 1 cup of breadcrumbs
• 1 l of oil
• Salt to taste

Preparation mode

In a pan, place the gizzard and cover with water. Add the salt and bay leaf and cook over medium heat for 40 minutes. Turn off the heat, drain the water and wait for the meat to cool. Dip the gizzard in wheat flour, eggs and, finally, in breadcrumbs. Repeat the process with all the meat and set aside. In a pan, add the oil and place over medium heat to heat. Add the gizzard and fry until golden. Serve then.

Gizzard in vinaigrette

Ingredients

• 1 kg of cleaned chicken gizzards
• 1 onion peeled and chopped
• 2 tomatoes seeded and chopped
• 1/2 red pepper seedless and chopped
• 3 tablespoons of lemon juice
• 3 tablespoons olive oil
• Salt, ground black pepper and chopped green chilli to taste
• Water for cooking

Preparation mode

In a pressure cooker, place the gizzard, cover with water and season with salt. Cover the pan and place over medium heat to cook for 35 minutes after coming to pressure. Turn off the heat and wait for the pressure to release. Drain the water and cut the gizzard into medium pieces. Transfer to a container and mix with the onion, tomato and pepper. Add the lemon juice, olive oil, salt and black pepper and stir to combine. Finish with green scent and serve immediately.