Tapapecho in juice with rice
12 ingredients •
6 steps
Cook time
-
Prep time
-
Skill level
Intermediate
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Choose your servings
1 - 2
Ingredients
12 ingredients
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- 400 grams Vacuno (brisket)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1.5 tbsp Oil
- 1/4 units Onion
- 1/2 teeth Garlic
- 125 milliliters Tomato sauce
- 1 bit Apple vinager
- 1 units Bay leaf
- 1 pinch Cumin
- 1/2 units Carrot
- 3/4 cups Rice
Steps
6 steps
- 1Boil 2 cup button water per tza rice. In a pan with oil, put the rice and stir. Once boiled water put in the pot with the rice and add salt. Cover and low heat 15-20 min. Once ready reserve
- 2For meat: Preheat oven (150C). After defatted meat, dry thoroughly (with paper) and salpimentar
- 3Heat oil in a saucepan over medium-high heat. Seal meat 4-5 mins each side. Put on a plate
- 4In the same pot, heat another little oil and cook onion, stirring until smooth, 3-5 mins. Add garlic and cook 1 minute more. Add tomato sauce, water, vinegar, pepper, bay leaf, carrot slices or cubes, stir
- 5Let boil again and return the meat to the pot and cover with the sauce, cover and bring to the oven 2 ½ to 3 hours. look 2 times to check that has not been dried. Turn off the oven, remove the meat from the pot and let stand 20 mins
- 6At serving time cut the meat into thin slices and serve with rice.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
680 | 21.6 | 60.2 | 37.3 |
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