Roasted Meat with Hide or Meat a la Perra
Recipe category
Country
Region
Source
Fuente: Gobernación de Casanare (2011: 36)
Number of servings
70
Difficulty
Medium
Ingredients
1
piece(s) veal
2500
gr green onion
pinch salt to taste
Directions
- For this famous San Martín preparation, beef is used: the arm, leg, ribs, part of the hip and head.
- Each cut is made with the respective hide. The pieces are salted and placed on a clay tray.
- They are taken to a flame lit with wood and are cooked on the same clay tray, over the fire, until they are roasted, according to taste.
- When serving, the hide should be up, and it is removed so that each person can add green onion and salt to taste.