Roasted Beef with Vinaigrette Sauce + Photo
Ingredients:
1 piece of whole lizard 1 ½ pound or a little more
3 tablespoons oil or to taste to fry
2 tablespoons of meat or salt broth
Spices:
1 tablespoon of salt or broth
1 cup (200 ml) red wine vinegar
1 large chopped onion
4 cloves garlic, crushed, if old, remove crumb
1 bunch of parsley and chives cut roughly
2 sprigs of basil and 2 mints (optional)
1 tablespoon dried oregano
½ teaspoon ground coffee or 2 bay leaves
1 finger pepper, no seed, minced or pepper to your liking.
1 cup of cachaça (optional)
Vinaigrette Sauce:
2 large onions cut very small
1 cup (tea) full of parsley + minced stem
1 cup (tea) green olives, cut into slices
2 stalks of green onions, cut into thin slices
2 small sprigs of basil using only the leaves
2 small mint twigs using only leaves
1 or 2 tablespoons of canned, drained and washed capers
1 red pepper and another seedless yellow cut into thin strips, then peeled very small
1 cup (200 ml) of red or white lemon vinegar
½ cup extra virgin olive oil
1 tablespoon salt (salt)
Way of preparing:
Season the meat, put inside a plastic bag with all the seasoning, turn over from time to time, leave for 12 hours in the refrigerator.
Do not stick to not dehydrate, remove the seasoning before frying ..
In a large saucepan, fry the meat, from all sides, dripping hot water slowly until cooking takes 2 to 3 hours.
This makes it more palatable or
After frying on all sides, put in the pressure cooker covered with water half a cup of water, 2 whole onions and
The broth.
Let it cook for 40 'to 60' minutes on low heat, in the middle of cooking, turn off the heat and check, as is the meat and sauce of the pan to not dry.
* Allow to cool well before opening the pressure cooker. *
After cooking the meat, remove without the sauce that remained in the pan., Bring to the freezer for 4, or until firm.
Cut into thin slices, refrigerate
Notice:
The vinaigrette dressing make half an hour before serving, so do not sour keep in the refrigerator, remove half an hour before serving.
In a large bowl, place the freshly cut onion let dry in the sieve.
Cut the vegetables all very small and the capers too.
Season with vinegar, olive oil and salt.
If you want you can put the vinaigrette sauce along with the meat, mix well
Serve with white rice and a good salad
Notice:
Do not put tomatoes in the sauce that sour, and spoil the taste.
Just place chopped tomatoes if you use all the vinaigrette sauce on the spot.
If leftover the vinaigrette sauce discard, it sits saturated with old food.
To serve:
Put the already seasoned sliced meat in the center of a large dish of stainless, over capers the vinaigrette sauce on both sides.
Part serve a lettuce salad with tomatoes and grated raw carrots.
You can substitute for fresh, or several, vegetables.
II- Option:
To Serve on Another Recipe:
With the broth that remained in the pan take the refrigerator and the next day remove all the fat that remained on top.
Bring to the fire add 4 tomatoes, without seedless skin or half a can of tomato sauce ready, add a glass of cold water.
Leave on the fire for half an hour, until a thick sauce.
Put whole medium potatoes to cook in the sauce, and if you have sausage 4 buds, wash and pierce her skin.
As soon as the potato and the sausage are cooked, serve with rice and salad.
Recapitulating message from other recipes:
The stem of the parsley is rich in iron and other vitamins, do not throw away, if you do not want to put along with the leaves, make a coar juice.
It can also be placed in soup or rice.
Ingredients:
1 piece of whole lizard 1 ½ pound or a little more
3 tablespoons oil or to taste to fry
2 tablespoons of meat or salt broth
Spices:
1 tablespoon of salt or broth
1 cup (200 ml) red wine vinegar
1 large chopped onion
4 cloves garlic, crushed, if old, remove crumb
1 bunch of parsley and chives cut roughly
2 sprigs of basil and 2 mints (optional)
1 tablespoon dried oregano
½ teaspoon ground coffee or 2 bay leaves
1 finger pepper, no seed, minced or pepper to your liking.
1 cup of cachaça (optional)
Vinaigrette Sauce:
2 large onions cut very small
1 cup (tea) full of parsley + minced stem
1 cup (tea) green olives, cut into slices
2 stalks of green onions, cut into thin slices
2 small sprigs of basil using only the leaves
2 small mint twigs using only leaves
1 or 2 tablespoons of canned, drained and washed capers
1 red pepper and another seedless yellow cut into thin strips, then peeled very small
1 cup (200 ml) of red or white lemon vinegar
½ cup extra virgin olive oil
1 tablespoon salt (salt)
Way of preparing:
Season the meat, put inside a plastic bag with all the seasoning, turn over from time to time, leave for 12 hours in the refrigerator.
Do not stick to not dehydrate, remove the seasoning before frying ..
In a large saucepan, fry the meat, from all sides, dripping hot water slowly until cooking takes 2 to 3 hours.
This makes it more palatable or
After frying on all sides, put in the pressure cooker covered with water half a cup of water, 2 whole onions and
The broth.
Let it cook for 40 'to 60' minutes on low heat, in the middle of cooking, turn off the heat and check, as is the meat and sauce of the pan to not dry.
* Allow to cool well before opening the pressure cooker. *
After cooking the meat, remove without the sauce that remained in the pan., Bring to the freezer for 4, or until firm.
Cut into thin slices, refrigerate
Notice:
The vinaigrette dressing make half an hour before serving, so do not sour keep in the refrigerator, remove half an hour before serving.
In a large bowl, place the freshly cut onion let dry in the sieve.
Cut the vegetables all very small and the capers too.
Season with vinegar, olive oil and salt.
If you want you can put the vinaigrette sauce along with the meat, mix well
Serve with white rice and a good salad
Notice:
Do not put tomatoes in the sauce that sour, and spoil the taste.
Just place chopped tomatoes if you use all the vinaigrette sauce on the spot.
If leftover the vinaigrette sauce discard, it sits saturated with old food.
To serve:
Put the already seasoned sliced meat in the center of a large dish of stainless, over capers the vinaigrette sauce on both sides.
Part serve a lettuce salad with tomatoes and grated raw carrots.
You can substitute for fresh, or several, vegetables.
II- Option:
To Serve on Another Recipe:
With the broth that remained in the pan take the refrigerator and the next day remove all the fat that remained on top.
Bring to the fire add 4 tomatoes, without seedless skin or half a can of tomato sauce ready, add a glass of cold water.
Leave on the fire for half an hour, until a thick sauce.
Put whole medium potatoes to cook in the sauce, and if you have sausage 4 buds, wash and pierce her skin.
As soon as the potato and the sausage are cooked, serve with rice and salad.
Recapitulating message from other recipes:
The stem of the parsley is rich in iron and other vitamins, do not throw away, if you do not want to put along with the leaves, make a coar juice.
It can also be placed in soup or rice.
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