Murillo Estofado (Braised Beef Murillo)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
150 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
kg murillo beef
3
tbsp lard (or oil)
2
piece(s) ripe tomatoes, chopped
2
piece(s) red round onions, chopped
2
clove(s) garlic, chopped
4
piece(s) bay leaves
1
tbsp thyme
4
piece(s) carrots, peeled and cut into strips lengthwise
8
piece(s) radishes, peeled and cut lengthwise
750
gr year-old potatoes, peeled and cut into slices
1
piece(s) glass of dry red wine
2
tbsp parsley, chopped
salt and pepper
Directions
- Fry the meat in oil on all sides; when black, add tomatoes, onions, garlic, bay leaf, thyme, salt and pepper, add enough water to cover the meat and put to cook over high heat, covering the pot, for approximately ½ hour.
- Remove the meat, let cool and cut into thick slices, return to the broth and add the carrots, radishes, potatoes and wine, let conserve over low heat until potatoes soften, 30 minutes.
- Serve bathed in the sauce and with chopped parsley sprinkled on top. (If necessary add a little more cold water).
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