Use a piece of meat that your soles use to make mechado. If you want any suggestion, pig or veal loin. In a mortar crushes garlic with parsley, pepper and some salt to form almost a green paste.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make meat straightened to the chiller: |
| Meat garlic perejil fresh pepper in grain salt salt olive oil. |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make meat straightened to the chiller:
2. You open in the meat holes that cross it in its length.
3. (I put a knife of the elongated and go around to round) in those holes, (about three are recommended) I introduce the garlic and parsley paste with my fingers.
4. If you have any the untas out of the meat.
5. You pass the piece of meat by flour and doras in a saucepan with an oil background.
6. When golden brown, you pour a glass of a good white and dry wine.
7. You add another glass of water until it covers it in two thirds.
8. You boil it turns from time to time, but do not cover the container, which has to evaporate alcohol and water to make the sauce.
9. When you try the sauce and it has the point of acidity and concentration that you like, you add the salt you think is missing or rectify what it seems.
10. that is, if you want it more acidic you add a little more wine, if you want it softer, a water drip, if thicker, a little roasted flinite, etc. (Of course you know more than me).
11. The meat is removed and it is to cool, and if you do not touch it until the day later, it is better.
12. The sauce is stored apart.
13. When you serve it, cut the cold meat into slices.
14. The sauce is heated and served part in Salsra.
15. The meat can be eaten with sauce and without it, as a lid, in sandwiches, as a plate with white rice or puree of what you want or salad or the three things.
16. It lasts several days, and it is the way to prepare the less tasteless straightening meat I know.
