Crazy meat without difficulty: it produces up to 12 portions!

Crazy meat without difficulty: it produces up to 12 portions!

Do not make mistakes for the long list of ingredients – this meat It is very simple to do! There is no secret, just use and abuse spices so that the meat is very tasty. So you can use this joy to fill bread and other recipes, as well as pure eating, with food.




Take a look at the recipe:

Crazy meat without difficulty

Preparation time: 1h30 (+24h refrigerator)

Performance: 12 portions

Difficulty level: average

Ingredients:

  • 1 tablespoon of oil
  • 1.5 kg lizard (piece)
  • Salt and black pepper to taste
  • 1 cup of red wine vinegar
  • 1 mining medium chopped onion
  • 2 wedges of chopped garlic
  • 1 cup of water
  • Parsley to sprinkle

Sauce:

  • 2 tablespoons of oil
  • 2 large sliced onions
  • 1 sliced chilli pepper
  • 1 yellow pepper in slices
  • 2 wedges of chopped garlic
  • 1/2 cup of green or black olive
  • 1/2 cup (tea) green green
  • 1/3 cup of olive oil
  • Salt and black pepper to taste

Preparation:

  1. Heat a large pressure cooker with the oil, over high heat and brown the piece of lizard everywhere. Remove and season with salt and pepper
  2. Then beat the vinegar, bay leaf, onion and garlic in a blender. Put in the pan with meat, salt, pepper and water, covers and cook over medium heat for 40 minutes after the start of the pressure. Leave to cool, wrap the meat in an aluminum sheet and refrigerate for 12 hours. Filter the broth and set aside
  3. For the sauce, heat the oil, over medium heat, in a large pan. Add the onion, the peppers and brown for 5 minutes or even soften, without brown
  4. Shortly thereafter, add the garlic, the olive and the jump for 3 minutes. Remove from the heat, mix the cooking broth, the green smell and the olive oil
  5. Season with salt and pepper. Then cut the meat very thin with a sharp knife. Layers of meat and immerse yourself in a container with a lid. Finally, in the refrigerator for another 12 hours and serve sprinkled with parsley

Source: Terra

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