INGREDIENTS
- – 1 kg of asado.
- – 1 head of garlic.
- – C/N Nutmeg.
- – 1 sprig of recent rosemary.
- – C/N Floor peppercorns.
- – C/N Sal Entrefina.
- Mirepoix:
- – C/N Water.
- – 1 Glass of White Wine.
- – 2 items Onion.
- – 2 items Carrots.
- – 2 items Celery.
- Garrison:
- – 1 unit Cabutia Zapallo.
- – 3 items Onion.
- – 2 items of Choclo.
- – 2 items Carrots.
- – C/N Vinagre.
- – C/N Oil.
- – C/N Dried Oregano.
- – C/N Garlic Powder.
- – C/N Floor Chili Pepper.
- – C/N Perejil.
- – C/N Mint.
- – C/N Honey.
For the recent one this recipe by no means fails! ROASTED IN THE OVEN WITH VEGETABLES
PROCEDURE:
1. We marinate 10 cm broad strips of roast, we’re going to marinate with rosemary, head of garlic and pepper, as soon as prepared, we’re going to take it to a large plate and we’re going to add the mirepoix (We minimize the onion, carrot, celery and we add the water and white wine).
2. We put it within the sluggish oven coated with aluminum foil. About quarter-hour earlier than eradicating from the oven, we take away the paper so it browns.
3. Garnish: We minimize the cabutia squash into not very thick slices, the onions into wedges, carrots into halves 5cm lengthy, and shelled and cooked corn, we place it on a plate within the oven.
4. As soon as we take away it from the oven, we’re going to put together a chimichurri with vinegar, oil, dried oregano, floor chili, dried garlic, finely chopped recent parsley, coarsely chopped mint and honey. We submerge all of the greens on this preparation.
