Cega meat aspic recipe

1. The day before they are washed, chopped and mixed all the ingredients of the marinade and are spread to the flesh.

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Ingredients to make meat by Cega:
Kilo and a half of a square boy
a cup and a half of meat broth (optional)
un Sal
¼ cup of wood from madea
kilo and a half of potatoes
1 large avocado
6 tablespoons of oil
2 tablespoons of butter
two and a half liters of water
1 tablespoon of tabasco
5 cloves of smell
¼ paper panela grated
black pepper
olive oil to taste
to marinate the meat
1 tablespoon of pepper
a spoonful and a half of salt
1 tablespoon of marinade
half tablespoon of dressing
10 cloves of garlic crushed
5 chives
5 onions
3 tomatoes.

Ingredients to make meat by Cega:

2. let stand for at least three hours.

3. With a very sharp knife, six incisions are made to the flesh along and stuffed with part of the marinade. Reserve covered in the fridge until the next day.

4. 2. The meat is removed from the marinade and dries slightly with a very clean cloth.

5. Apart, put a cauldron to heat over high heat with six tablespoons of oil, two of butter and grated paper.

6. When you start darkening, the meat is added to brown it, turning it until it is uniform.

7. 3. The marinade is added and fell until it dries a little.

8. The 2 1/2 liters of water, the smell nails and the tablespoon of Tabasco are added.

9. cook over low heat for 4 and a half hours turning them frequently.

10. 4. The meat is married and the cooking juice sneaks.

11. The excess fat is removed and the juice is returned to the cauldron along with the meat.

12. The half cup of red wine is poured and cooked over medium heat until the sauce reduces (approximately 20 minutes).

13. 5. The roast is chopped in small cubes, mixed in a container with the cooking juice, the hot meat broth and the gelatin previously hydrated in cold water.

14. The chopped pickles, the petit pois and the carrot are added.

15. The seasoning with salt, pepper, tabasco and wine is rectified.

16. The mixture is poured into individual molds and cool for several hours.

17. 6. It is unmold and served preferably accompanied by a range of potatoes and another of avocados.

18. It is decorated with black pepper and olive oil.

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