It is the Carrê or Suan de Panela
Ingredients:
l sheepskin
It's Carrê, or Suan, in one piece.
formed by the loin, vertebrae and two more fingers of rib
1 liter of hot water, put gradually
Spices:
1 tablespoon refined salt
6 cloves garlic, crushed if old, remove crumb
l glass of cachaça (it serves to take the strong smell of the lamb) or
1 glass of red wine vinegar
l glass of dry white wine
Other Ingredients:
10 boiled potatoes, shelled, shelled
1 bunch of pre-cooked broccoli in small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or crosswise
3 or 6 large onions,
1 cup chopped parsley
Way of preparing:
Wash the ridge in running water, dry with paper towel or clean dish cloth, then season.
Put the piece of mutton in a large bowl of crockery or tuperware, pour the seasoning. stir well so that all the meat is tempered, pass to a refractory, after it rested 12 hours.
Leave in the seasoning for 6 to 12 hours, turning occasionally, inside the refrigerator.
Place the spine inside a refractory covered with napkin. or film paper.
If you want you can put in large tuperware with lid inside the refrigerator.
How to Cook the Ridge:
In a large pan fry the lamb until it is very golden, on all sides.
When golden, add the onion to wilt
Dripping hot water slowly, until cooked, over low heat, for about an hour, or until it is soft and all the water has dried.
Serving Mode:
Place the rump of the lamb on a platter, behind the seasoned potatoes sprinkled with parsley and then the broccoli passed on the butter and the other vegetables.
Served with white rice. Salad :
I option:
Salad of watercress, onion and red bell pepper sliced or arugula, lettuce, almeirão, endive, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw carrots grated in the thick drain.
It can serve the rump with farofa., Or salad of cooked vegetables, with mayonnaise sauce.
See mayonnaise of vegetables without egg.
Note:
If you want you can bake in the oven 160 º, 30 'minutes for each pound of meat of the suan. Lined with aluminum foil, before having fried the ridge on all sides, without water.
Ingredients:
l sheepskin
It's Carrê, or Suan, in one piece.
formed by the loin, vertebrae and two more fingers of rib
1 liter of hot water, put gradually
Spices:
1 tablespoon refined salt
6 cloves garlic, crushed if old, remove crumb
l glass of cachaça (it serves to take the strong smell of the lamb) or
1 glass of red wine vinegar
l glass of dry white wine
Other Ingredients:
10 boiled potatoes, shelled, shelled
1 bunch of pre-cooked broccoli in small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or crosswise
3 or 6 large onions,
1 cup chopped parsley
Way of preparing:
Wash the ridge in running water, dry with paper towel or clean dish cloth, then season.
Put the piece of mutton in a large bowl of crockery or tuperware, pour the seasoning. stir well so that all the meat is tempered, pass to a refractory, after it rested 12 hours.
Leave in the seasoning for 6 to 12 hours, turning occasionally, inside the refrigerator.
Place the spine inside a refractory covered with napkin. or film paper.
If you want you can put in large tuperware with lid inside the refrigerator.
How to Cook the Ridge:
In a large pan fry the lamb until it is very golden, on all sides.
When golden, add the onion to wilt
Dripping hot water slowly, until cooked, over low heat, for about an hour, or until it is soft and all the water has dried.
Serving Mode:
Place the rump of the lamb on a platter, behind the seasoned potatoes sprinkled with parsley and then the broccoli passed on the butter and the other vegetables.
Served with white rice. Salad :
I option:
Salad of watercress, onion and red bell pepper sliced or arugula, lettuce, almeirão, endive, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw carrots grated in the thick drain.
It can serve the rump with farofa., Or salad of cooked vegetables, with mayonnaise sauce.
See mayonnaise of vegetables without egg.
Note:
If you want you can bake in the oven 160 º, 30 'minutes for each pound of meat of the suan. Lined with aluminum foil, before having fried the ridge on all sides, without water.
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