translated from Spanish: This Sunday surprise Dad with a prepared red meat just like an expert would.

Cooking something rich to celebrate a special day is always a show of well-received affection. Especially if you choose the recipe thinking specially in the tastes of the feast.
As this Sunday is Father’s Day and it’s no secret that many of them are fans of red meat, hoyxhoy consulted experts on tips for showing off with these preparations, especially with three irresistible recipes for carnivores.
According to Santiago Rodríguez (@santiago_enlacocina) to achieve a good preparation the main thing is to occupy good raw materials, but you also have to have a good knife and be careful not to overcondiment or overcoating, since all meats have different times.
For him, the best way to season red meats made in the pan is pepper and olive oil at first, and finish with the salt (so it does not throw water). To cook the pot, he suggested using pepper, dill and garlic.
To accompany, Angels Alamos (@lacocinadeangelesalamos) recommended «potatoes, rice and a good salad, which combines with almost everything».
Slow Cooking Silver by Ivy Lehman (@ivylehmann_banqueteria)

Ingredients-1 kg silver
-2 medium onions in julienne
-1/2 cup chopped celery
-1 cup carrot (grated or laminated)
-1 cup water
-1 cup red wine
-3 garlic cloves
-3 cdas. tomato sauce or tomato concentrate
-1 cda. red chili pepper in pasta
-salt and pepper
PreparationCutt the silver in pieces of 150 gr. Adobar well with tomato sauce or concentrate plus red chili pepper pasta, for a few hours (hopefully overnight).
Seal the meat on both sides (first the side of the fat). In case a iron pot is to be used, sauté the vegetables and then put the sealed meat on top. Cook for about six hours in the oven, with a covered pot, occasionally checking that the liquid is not consumed. In that case you can add some water or broth of meat or vegetables.
In case of a pudding, transfer the base of sautéed vegetables and arrange the pieces of sealed meat on top, cover with foil and place in the oven for six hours approximately at low temperature (150-160 degrees).
If you want to find the exact temperature and turn off only when the time of the programmed function indicates it is recommended to use a multi-pot. Light up on the function of sofrito and seal the meat on both sides, which is well golden. Go by retreating and resping in a bowl as all the pieces are sealed. When finished, add the vegetables, deglaze with the liquid (water and wine), wait a couple of minutes and add the meat. Season. Then, stop the sofrito function and start the slow cooking function. Leave covered for six to seven hours at low temperature and check that no liquid is missing (add if necessary). It is advised to accompany with a soft mashed potatoes.
Juiced by Alamos Angels (@lacocinadeangelesalamos)

Ingredients-1 kg of fat-free silver, cap or choclillo
(For marinade)

-1/2 cup white vinegar
-1 cdita. salt
-1 cdita. pepper
(For cooking)

-2 cdas. olive oil
-1 large onion in feather
-1 large carrot, peeled and sliced
-2 celery stalks, cut
-1 chopped tomato
-1 cup good quality red wine
-1/2 cup water
-1/4 cdita. oregano
PreparationIn a bowl place the meat with the vinegar, salt and pepper until it is impregnated with these ingredients, then leave marinating for four hours or from the night before.
Turn on the pot and wait for it to heat up. Remove excess marinade from meat and seal it on each side with hot oil. This process takes about 10 minutes and it is ideal that the meat is sealed first on the side that has fat (if any).
Once ready, open the lid, remove the meat from the pot and set aside.
In the same pot continue to suffer, add the onion, carrot and celery, about four minutes. Add tomato, wine, water, oregano and salt to taste. Mix well. Cook for about two minutes.
Add the meat to the pot and bond well with all the ingredients. Then, leave the meat simmer for four hours, covering the pot. You have to be looking permanently and if the water evaporates, fill with broth or liquid, so that it does not dry out.
Once ready it can be frayed. Serve with mashed potatoes, white rice or cooked potatoes.
Roast beef pesto by Santiago Rodríguez (@santiago_enlacocina)


(For meat)

-1 1/2 kg seat
-1/4 cup olive oil
-1 cda. salt
-1/4 cup of red vinegar
-2 cdas. ketchup
-2 cdas. mustard
-1 handful chopped coriander
-1 cdita. ground pepper
-1 cdita. cumin
-1 cdita. thyme
-1/2 envelope of meat dressing
-2 garlic cloves
(For pesto)

-100g cashews
-1/4 cup olive oil
-1 cup chopped coriander
-salt and pepper to taste
PreparationFirst remove the fat from the meat and then put it in a vacuum-sealing fountain or bag next to all meat ingredients, ideally for eight hours in the refrigerator. Then seal the meat on all sides about three minutes per side and take the preheated oven to 190 degrees for 30 minutes. Wait for it to cool down and cut into very thin slices.
For the pesto, put the cashews, olive oil, chopped coriander, along with salt and pepper in the immersion blender glass, process everything and put on the pre-cut meat.

Original source in Spanish

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