Argentine-style meat
Description
The dish is prepared without unnecessary complications. Argentina is the second largest country in South America. Argentinean cuisine has developed under the influence of Mexican, Peruvian, Brazilian, and Chilean cuisines, making it incredibly diverse and rich in bright flavors and aromas. The main ingredient in Argentinean cuisine is beef, so naturally, beef is the key component in Argentinean-style meat. In short, the meat is cooked in pots in the oven, turning out tender and moderately spicy. The best side dish for this meat is rice. It can be served both on weekdays and at festive occasions. Ideally, pair it with dry red wine. Well, enough talking—read on for the step-by-step recipe with photos for preparing Argentinean-style meat. Good luck to everyone brave enough to try making it! ;) The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the meat into small portion-sized pieces, trimming off fat and membranes beforehand. Use the trimmings to make broth. Finely chop the onion, garlic, and fatback; remove the seeds from the sweet pepper and slice it into half-rings.
- 2
Step 2
Pour vegetable oil into a frying pan and fry the pork fat. When the fat has slightly rendered, add onion and garlic to the pan. Fry for 7 minutes.
- 3
Step 3
Add the chopped meat to the pan, season with salt and pepper, and add paprika. Fry until a crust forms.
- 4
Step 4
Transfer the meat to a casserole dish (one or several - it doesn't matter). Then pour the broth over the meat, sprinkle with thyme, and place in the oven. Braise at 180 degrees for 50 minutes.
- 5
Step 5
After 50 minutes, add the chopped pepper to the pots and return the meat to the oven for another 15 minutes. Then add sugar and lemon zest to the meat, put it back in the oven, and cook for another 15 minutes.
- 6
Step 6
Argentinian-style meat is ready! Serve with rice and fresh herbs.