Recipe here – https://www.seriouseats.com/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe
For those unfamiliar, Lomo al Trapo is a beef tenderloin wrapped in a dish towel lined with salt, cooked directly over a fire. The salt forms a crust on the meat. Kenji from Serious Eats suggests saving the salty crust to season the interior of the beef.
However, after watching a few different people make the recipe, it seems the towel doesn’t burn off completely; instead, it fuses with the salt crust. Am I supposed to season my beef with a mix of cloth towel and salt? Has anyone made this dish before? If so, is it easy to separate the burned cloth from the salt crust?
by Independent-Report39
2 Comments
I went through the sub and found **one** post from 8 years ago. That’s wild to me.
my friend made it on a camping trip once and it was great, we had to kinda crack the burnt towel and peel it off