Happy New Year! Let's continue sharing our creations, whether simple or not, where creativity flows freely. We can adapt recipes or not, and consider the budget based on the ingredients used or variations.
Sometimes, I hear people explain how to prepare certain dishes, listen to their steps, and then think, "I can do that. It's not that complicated. I just need patience to see the result, taste it, and show you how I made this roast I'm about to share."
I decided to make this barbecue after a friend told me how she did it. It didn't seem difficult (before, it seemed like a lot of work). I experimented and finally got a good result. Of course, I'll keep improving my technique with future barbecues.
Now I'll tell you how I did it.
The ingredients used:
- One 1.25 kg lean, round cut of beef
- 3 small onions
- 10 cloves of garlic
- 1 large chili pepper
- 50 grams of scallions
- 50 grams of cilantro
- 50 grams of parsley
- 1 cup of oil
- 1/4 cup of piloncillo syrup
- Salt and peppercorns to taste
Before starting to cook the meat, I marinated it for approximately 48 hours (it could be less or more, depending on the time available for this first step).
The first step is to put the oil and each of the ingredients to be used into the blender.
After blending all the ingredients into a paste, coat the meat with the mixture and wrap it.
Once coated, wrap the container with plastic wrap or aluminum foil. Refrigerate until ready to cook. This preparation was left for approximately 48 hours.
After 48 hours, transfer the meat to the cooking pot. Over high heat, turn the meat occasionally to sear it. Do this with patience and care. After searing, reduce the heat to medium or low, cover, and let it cook, turning the meat occasionally. I decided to add a little water, cover, and let it cook. This process took about two and a half hours.
When I considered it ready, I sliced it into rounds. It was tested, and it tasted and had a good texture.
I can say it was a pleasant experience, the first time I'd made this type of food. The next day, the flavor was even more concentrated and delicious.
https://peakd.com/hive-120586/@mercmarg/paciencia-y-alegria-spneng
by mercmarg
Dining and Cooking