INGREDIENTS
- For the mash:
- – Sal.
- – Water 2 L.
- – Container the place the piece of meat suits pretty snugly.
- – If attainable, syringe to inject brine
- To prepare dinner the meat:
- – Roast piece with rib.
- – Onions 3 models.
- – Carrot 3 models.
- – Celery 1/2 unit.
- – Meat broth and/or purple wine 500 cc.
- – Aluminum foil.
- – Roasting pan the place the piece of meat suits comfortably.
- For the sauce:
- – Butter 200 g.
- – Lemon chutney 200 g.
- For the salad:
- – Citron 1 unit.
- – Contemporary chili peppers, essentially the most different and prettiest ones you will get (rocotos, jalapenos, skinny and lengthy ones, no matter there may be).
- – Akusay 1 unit.
- – Pink bell pepper 1 unit.
- – Inexperienced morron 1 unit.
- – Morron amarillo 1 unit.
- – Pink onion 2 models.
- – Lemon 3 models.
- – Parsley leaves 1 cup.
- – Coriander leaves and stem 1 cup.
- – Olive oil 100 cc.
- – Citron seeds.
Beef rib in brine, roasted with lemon chili and akusay salad
PROCEDURE:
1. We put together the piece of meat by cleansing it on a board, inject it with brine and go away it in a brine bathtub, which we put together proper there contained in the maceration container.
2. We minimize the cooking greens, place them within the roasting pan, add the meat, cowl with aluminum, and put within the oven.
3. We put together the salad, present the citron and discuss it.
4. We minimize the salad elements, assemble and costume.
5. We take the meat out of the oven.
6. We let it relaxation.
7. Pressure the cooking liquids right into a frying pan and emulsify over the warmth with butter and lemon chutney.
