1 lizard weighing about 2 kg
2 cups of water
1/2 cup of vinegar
1/4 cup of allspice
1 tablespoon of salt
pepper to taste
1/2 teaspoon of ground cloves in powder form
1 bay leaf
1 and 1/2 cups of chopped onion
1 and 1/2 cups of chopped aipo (a type of celery)
2 tablespoons of olive oil
1 lizard weighing about 2 kg
2 cups of water
1/2 cup of vinegar
1/4 cup of allspice
1 tablespoon of salt
pepper to taste
1/2 teaspoon of ground cloves in powder form
1 bay leaf
1 and 1/2 cups of chopped onion
1 and 1/2 cups of chopped aipo (a type of celery)
2 tablespoons of olive oil
Place the meat in a large bowl
Mix together the vinegar, water, allspice, seasonings, onion, and aipo
Pour over the meat
Cover and refrigerate for three days, flipping the meat occasionally
Remove the meat from the marinade and pat dry
Braise the meat in its own juices in a pot
Add all the braising liquid
Bring to a simmer
Tent the pot
Cook slowly for 3 hours until the meat is tender
Remove the meat from the pot and keep warm
Let the sauce thicken
Wait 1 minute before removing the fat that has risen to the top
Thicken the sauce with a little flour or cornstarch dissolved in water
Cut the meat into slices and serve with the sauce
Serves 6-8 portions.
