Receta de Carne oreada
Carne oreada is a dish traditionally prepared in various regions of Latin America, known for its delicious smoky flavor and tender texture. In Colombia this preparation is very popular in Santander where it is considered a culinary symbol of the region. Learn here how to prepare Oreada Beef quickly and easily.
Ingredients
- 4 pounds beef
- 1 white or red bighead onion
- Cumin roasted and ground to taste
- ¼ grated brown sugar
- 4 garlic cloves
- Salt to taste
Step by step preparation
- The first thing you should do is prepare the meat, after it is washed, proceed to carve it, trying to get even slices that are neither too thin nor too thick.
- Then you must mix the previously chopped big onion, along with the grated panela, the crushed garlic, the ground and previously toasted cumin, and salt to taste. You can grind the mixture with a mortar or put it in a blender.
- Then you will spread the mixture over the meat, rubbing it gently.
- Then you go on to air-dry the meat, which consists of putting it in the sun for hours or days, this will depend on the degree of humidity you prefer. You can also leave it in marinade for half a day and air it for half a day as well.
- Then you can proceed with roasting the meat, you can do it in a pan, griddle or pot as you prefer, you can spread lard so that the meat recovers some moisture during roasting, you could also use aguapanela or beer.
- And that's it, it can be served accompanied by cassava, potato or Santander arepas.
Interesting Facts
- Browning meat is a custom present in the indigenous ethnic groups that populated the Latin American territory before the arrival of the Spanish. In Colombia this custom was widely used by the Guane people and has continued to this day.
- Oreada meat is one of the most important gastronomic samples of Santander, especially the municipality of Guane.
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