Acebolada crazy meat, prepare it and consume it up to 3 days later

Acebolada carne pazza: a simple and very tasty preparation, which can be prepared in advance and served as a sandwich,

Sliced ​​or shredded, this classic crazy meat recipe is delicious and can be made 3 days in advance.

Recipe for 2 people.

Classic (no restrictions), Lactose Free

Preparation: 01:00 + cooling time

Intermission: 00:40

TOOLS

1 cutting board(s), 1 bowl(s), 1 vertical food mill (optional), 1 pressure cooker, 1 saucepan(es), 1 deep plate(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Meat ingredients (lizard):

– olive oil to taste (or oil)

– 250 g lizard (piece)

– 1/4 cup(s) of white wine vinegar

– 1 unit(s) of laurel

– Salt to taste

– water to taste – as needed – see recipe

Carne Louca (onion sauce) ingredients:

– olive oil to taste (or oil)

– 1 and 1/2 large onion, cut into slices or half moons

– 1 can of peeled tomato cubes with juice

– Salt to taste

– pepper to taste

– dried oregano to taste (optional)

FINISHING INGREDIENTS (herbs of your choice):

– coarsely chopped parsley to taste. (optional)

– green onion coarsely chopped to taste. (optional)

– coarsely chopped coriander to taste. (optional)

– coarsely chopped mint to taste. (optional)

Ingredients TO SERVE (OPTIONAL):

– French bread to taste (optional)

– green leaves to taste (optional)

PREPARATION:

1. Start by cooking the meat (see preparation).
2. Set aside the other ingredients and utensils for the recipe.
3. Wash and peel the onion and cut it into slices or half-moons on a cutting board.
4. Place the peeled tomato with its juice in a bowl and, using a vertical potato masher or a fork, break up the tomato cubes until you obtain a rustic puree.

PREPARATION:

Meat (pressure cooking):

1. Place the meat on a cutting board, remove all visible fat and season with salt.
2. Place a pressure cooker over medium heat to heat.
3. Drizzle with olive oil or oil, place the meat and seal, turning it so that all sides of the piece are even – the meat should not brown, just seal.
4. Add the bay leaf and vinegar and stir, scraping the bottom of the pan well.
5. Add water to cover half the height of the meat.
6. Season with salt again and mix well.
7. Cover the pan and raise the heat to high.
8. When the pan starts to whistle, reduce the heat to medium/low and cook for about 40 minutes.

Meat (completion of cooking):

1. Once the cooking time has elapsed, turn off the heat and let the pressure release.
2. Open the pan and check if the meat is cooked and tender.
3. Remove the lizard from the pan and place it on a cutting board.
4. If you intend to slice it, wrap it in cling film, pressing it so that it is firm and place it in the fridge to cool: when it is cold it is easier to cut.
5. Remove the bay leaves and reserve the cooking broth.
6. While the lizard cools, continue the preparation (step 2).

Carne Louca (onion sauce):

1. In a pan, sauté the onion in olive oil until translucent.
2. Add the crushed peeled tomatoes with the juice, mix, season with salt, pepper and oregano (optional) and brown.
3. Add half of the broth that has formed in the meat cooking pan and cook for about 10 minutes.

Crazy Meat (slicing or mincing):

1. When the meat is cold, slice or mince it.
   1. Slice: unwrap the meat and on a cutting board, with a very sharp knife, cut the meat into slices, as thin as possible, without falling apart.
   2. Chop: chop the meat lengthwise – if the piece of meat you are preparing is very large, cut it into small pieces, so as not to have very long strips

Carne Louca (mix with sauce – cold):

1. Immerse the meat (cut or shredded) in the sauce and cook for a few more minutes to blend the flavors – if necessary add a little more of the reserved cooking broth.
2. Transfer to a shallow plate and refrigerate for at least 1 hour.
3. Crazy meat can remain in the refrigerator for up to 3 days before serving: the longer the meat remains in the broth, the tastier the result will be.

FINALIZATION AND ASSEMBLY:

1. When serving, wash and dry your favorite fresh herbs and chop them coarsely.
2. Serve the carne matta seasoned with a drizzle of extra virgin olive oil and finished with chopped aromatic herbs.
3. Serve with a green salad of your choice or bread, serving as a sandwich.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.