Desalt the Dried Beef. The day before, cut the dried beef into medium-sized pieces and place it in a container with ice water until it covers all the meat. Refrigerate, changing the water 3 to 4 times.

Ingredients for the Dried Beef:

• 1kg of dried beef (rump 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-style bread or toast.

Preparation method:

1. Cook the already 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 finely chopped red onion. Sauté for 2 minutes and 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, add the finely chopped onion and tomatoes, mix well. Add the vinegar and olive oil and stir until well combined. Add the parsley. Season with salt to taste.
4. Cut the French bread into slices, spread the vinaigrette, then add a layer of hot dried beef, and finish with cheese.

Serves 20.