INGREDIENTS
- – Roast lid:
from 1 ½ to 2 kg.
- – Coarse salt:
2 degree tablespoons per kilo of meat.
- – She:
8 enamel.
- – Candy paprika:
10 tbsp.
- – Floor chili:
1
- – Laurel:
2 leaves.
- – Purple wine:
3 cups.
- – Agua:
1 cup.
- – Oil.
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PROCEDURE:
1. Take away among the fats, leaving a minimum of a bit of bit. Place the meat in a glass container, cowl fully with water, including the salt.
2. Place a plate, as a weight, on the meat and canopy with plastic wrap.
3. Depart within the fridge for 1 day, turning the meat as soon as.
4. In a bowl, combine the candy paprika with the bottom chili, the grated or finely chopped garlic, the bay leaf and the oil.
5. Drain the meat and rub nicely with this combination.
6. Place it in a roasting pan and add the cup of water and the three cups of pink wine (roughly 3 centimeters of liquid).
7. Cowl the roasting pan with aluminum foil and prepare dinner for two ½ to three hours within the oven at
low hearth. (It is very important examine each hour or so that every one the liquid doesn’t evaporate. If we see that it’s operating out of liquid, add a bit of extra water).
8. As soon as prepared, take away from the roasting pan, place a weight on high, cowl and let cool earlier than consuming chilly cuts.
