Braised Meat

Name: Braised Meat
Yield: 10
Ingredients: 2 kg of lizard or contrafilé without fat; 1 tablespoon of olive oil; 1 1/2 cups of vinegar; 1/2 cup of dry red wine; 1 cup of water; 1/2 teaspoon of adjuvant; 1/2 teaspoon of ground pepper; 4 sprigs of rosemary; 3 onions, peeled and sliced into rings; 12 whole cloves; 1 tablespoon of mustard; 2 tablespoons of salt

1
2 kg of lizard or contrafilé without fat
2
1 tablespoon of olive oil
3
1 1/2 cups of vinegar
4
1/2 cup of dry red wine
5
1 cup of water
6
1/2 teaspoon of adjuvant
7
1/2 teaspoon of ground pepper
8
4 sprigs of rosemary
9
3 onions, peeled and sliced into rings
10
12 whole cloves
11
1 tablespoon of mustard
12
2 tablespoons of salt

Ingredients

1
2 kg of lizard or contrafilé without fat
2
1 tablespoon of olive oil
3
1 1/2 cups of vinegar
4
1/2 cup of dry red wine
5
1 cup of water
6
1/2 teaspoon of adjuvant
7
1/2 teaspoon of ground pepper
8
4 sprigs of rosemary
9
3 onions, peeled and sliced into rings
10
12 whole cloves
11
1 tablespoon of mustard
12
2 tablespoons of salt

Directions

1
In a large bowl, combine all the ingredients and add the meat
2
Refrigerate for two days, turning the meat occasionally
3
Remove the meat, reserving the marinade
4
Drain and pat dry with paper towels
5
Heat the olive oil in a pan and brown the meat
6
Add 1 cup of the reserved marinade and cook until the meat is tender
7
If it gets too dry, add the remaining marinade
8
Place the meat on a heated platter
9
Refrigerate the sauce
10
Remove any excess fat that forms on the surface
11
Add the onion to the sauce, let it simmer for a few minutes, and serve with the meat
12
Serve 10 portions.