Sunday, April 18, 2010

72: Carne Asada con Naranja (Boliche)

Ingredients (for every 4 people):
3 lbs boliche (eye round)
1 teaspoon meat tenderizer (if no one is allergic)
1 onion
1 green pepper
2 garlic cloves
1/4 teaspoon black pepper
1 naranja agria (sour orange)
6 pitted prunes
1/8 lb ham (to stuff meat with)
2 bacon strips
1 garlic clove
1 teaspoon salt
1/2 cup dry white wine
4 oranges

1. Trim the fat off the meat and stuff with the ham stick (or ask the butcher for help)
2. Stuff with prunes all alongside the ham in the middle and place the meat into a plastic bag.
3. In the blender, make a mojo (marinade) with the minced garlic, black pepper and naranja agria.
4. Pour the marinade through the opening of one side of the meat and all along the top of the meat.
5. Cover the meat with onion and green pepper slices and close the bag.
6. Let marinade in the fridge for a minimum of three hours.
7. Take the meat out of the plastic bag and pat dry. Reserve juices for later.
8. Fry the bacon strips and remove the bacon for later use.
9. In the bacon fat, fry up the minced garlic clove until just brown.
10. Brown the meat and turn until all sides are seared and golden brown.
11. Add the juices from the bag and cook over medium heat for one hour.
12. Place the meat in a pyrex and cover with all the juices that were cooked with it.
13. Cover with plastic wrap and keep in fridge overnight.
14. Take out the meat, slice with an electric knife, into 2" slices.
15. Put the juices from the pyrex, along with the meat slices into a pot and cover.
16. Once it starts boiling, reduce heat to simmer until heated through and meat continues to cook.
17. Add potatoes 30 minutes before serving.

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