The Mamona or Llanera Veal es una de las muestras gastronómicas más importantes y populares de los llanos orientales y Colombia, su preparación y consumo es una tradición llanera por excelencia.
La mamona se prepara muy comúnmente en días festivos y en grandes celebraciones.
Recipe for Mamona or Veal a la Llanera
Aprende en esta sencilla receta como hacer una exquisita Mamona o Ternera a la Llanera de forma rápida y fácil.
Ingredients
- 5 Sticks (odorless) or iron sticks
- 1 beer can
- 1 veal
- Salt (al gusto)
Step by step preparation
- Seasoning meat can be done in two ways. You can marinate the meat the day before with salt, seasonings, some spices and a beer bath or you can season it the same day using only salt. The latter is the way that is believed to be the most traditional preparation.
- Proceed to pierce the cuts of meat with the special sticks for this purpose. You proceed to place the cuts of meat around the oven bonfire, these must be placed on the donkey, a special structure that allows the meat to be cooked in the heat of the embers of the bonfire. You want to make sure it has enough charcoal, checking frequently, so that the ember remains throughout the entire process.
- So that the meat is soft and does not dry out, do not cut it during cooking, you must leave the pieces whole until it is ready to be served.
Video
Interesting Facts
- Make sure that the wood used for charcoal is good wood such as guayacán, yopo or guamo trees; since if bad wood is used it will come out bitter or with a bad flavor.
- La Mamona is one of the most traditional dishes of the eastern plains.
- Despite being very traditional from the plains, its consumption is very popular throughout Colombia.
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What meat I like is the Colombian matambre!!