Asado Negro
3 and ½ lb of meat (1 piece)
2 Large onions chopped
into squares
1 Red pepper chopped
into squares
5 Cloves garlic, finely crushed
8 Sweet peppers chopped
very often
3 Green Onions chopped finely
½ lb of bacon chopped into squares
Salt, cumin, pepper to taste
3 Whole tomatoes
1 sugar cup
1 Roll of thick thread
1 / 2 corn oil cup
In a bowl, cut very small all ingredients and adds a pinch of seasonings. It takes the piece of meat and punch it with the tip of a knife to make deep holes, then the meat is cut in half (along) leaving half-centimetre meat united in the background.
In fact the holes are inserted ingredients already cut, especially the bacon. Once the holes are filled, fill the middle with the rest of the ingredients, then tied with thread giving laps around for the opening and closing compacted made. If you can, let macerate for at least an hour before cooking.
Heat a pot and add the oil. While, wet hands and soak with sugar. With it, applies to meat across its surface to see that it is well soaked sugar.
The rest of the sugar, adds the ingredients of which were stuffed.
When the oil be very hot, place the meat and brown leaves as much as possible (leave it reaches the point of almost burned). Brown everywhere, thus oil with the sugar will take a blackish color. When it be well golden add the ingredients that were, allow it to fry well. Once they are well fried, add Water to cover the meat. Let cook over a low heat for about one hour.
Or until the meat is soft enough. When the meat is soft, remove from pot, remove the wire and cut into slices ½ inch. Approx. Thick. Return to place it in the bucket with water and must be thicker. Then seasoning and add tomatoes sliced. Let cook over a low heat until all meat has taken a blackish color evenly. To serve, with accompanying white rice or mashed potatoes.
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