Vaca atolada (beef ribs with cassava)

Method

1. Cut the ribs between the bones if they are not already cut, season with 2 teaspoons of salt and black pepper and dust with the flour, coating well. Chop the onions and garlic and dice the deseeded tomatoes.
2. Heat the open pressure cooker over medium heat with the oil and brown the ribs in batches without crowding, on all sides, about 8 minutes per batch. Set aside on a plate.
3. In the same pot, cook the onion for 3 minutes, add 60 ml of water and scrape the bottom well. Add the tomato, garlic and vinegar and cook for 5 minutes.
4. Return the ribs, add 1 litre of water, close the cooker and cook 35 minutes once it starts hissing. Turn off the heat and let all the pressure out (running the cooker under cold water speeds this up).
5. Meanwhile, peel the cassava, cut it into 2 cm rounds and pull out the tough core.
6. Open the cooker, add the cassava and 250 ml of water and cook uncovered over medium heat for about 20 minutes, stirring now and then so it does not catch, until the cassava is tender, crumbling at the edges, and has thickened the broth. Adjust the salt.
7. Turn off the heat, scatter over the parsley leaves and serve from the pot.