Desalt the dried beef. The day before, cut the dried beef into medium-sized pieces, place them in a bowl with ice-cold water until the meat is completely covered. Refrigerate, changing the water 3 to 4 times.

Ingredients for the Dried Beef

• 1 kg of dried beef (hindquarter cut);
• 2 red onions;
• 4 cloves of garlic;
• 1 cup of “Biquinho” peppers;
• 3 tablespoons of olive oil;
• Grated Parmesan cheese.

Ingredients for the Vinaigrette

• 4 tomatoes
• 1 large onion
• 1 bunch of parsley
• ½ cup of vinegar
• 4 tablespoons of olive oil.
• Salt to taste.

To serve: French bread or toast.

Directions:

1. Cook the desalted dried beef in a pressure cooker for approximately 35 minutes, then let it cool. Using a fork, shred all the meat.
2. In a heated pan, add the olive oil, let it heat up, and add the red onion, cut into small pieces. Sauté for 2 minutes, then add the crushed garlic. Cook for a few minutes until golden brown, stirring constantly. Add the shredded dried beef and sauté for 5 minutes; then add the biquinho peppers and sauté for another minute. Turn off the heat and set aside.
3. In a bowl, combine the onion and tomatoes, both cut into very small pieces, and mix well. Add the vinegar and olive oil and stir until well combined. Add the parsley. Season with salt to taste.
4. Slice the French bread, spread the vinaigrette on top, then add a layer of warm dried beef, and finish with the cheese.

Makes 20 servings.