For the sauce
4 large carrots (800 g)
2 large onions (300 g), cut into pieces
4 medium salt stalks (320 g), cut into pieces
5 garlic cloves
1 cup of dry white wine (240 ml)
1 and 1/2 soup spoons of salt
1 table spoon of black pepper
2 peruvian breasts (2.5 kg), skinless
1 cup of melted butter (200 g)
Green shallots for decoration
For the sauce
4 large carrots (800 g)
2 large onions (300 g), cut into pieces
4 medium salt stalks (320 g), cut into pieces
5 garlic cloves
1 cup of dry white wine (240 ml)
1 and 1/2 soup spoons of salt
1 table spoon of black pepper
2 peruvian breasts (2.5 kg), skinless
1 cup of melted butter (200 g)
Green shallots for decoration
Prepare the sauce: using a vegetable chopper, cut four thin strips from one of the carrots and reserve
In a blender, blend the remaining carrots to obtain 2 cups of juice (480 ml). Reserve
Blend the onion, salt, garlic, and wine in a blender until homogeneous (approximately 1 minute)
Pour into a large bowl
Add the reserved carrot juice, salt, black pepper, and mix well
Place the peruvian breasts in the bowl and brush with the sauce
Use a skewer to pierce the meat at various points for the sauce to penetrate better
Cover with plastic wrap and refrigerate until the next day, re-wetting the meat from time to time to temper it evenly
Preheat oven to 200°C (hot)
Remove the peruvian breasts from the sauce and tie them with twine to maintain their shape
Place them in a medium baking dish and brush with the sauce
Use a marinade injector to inject melted butter into the meat
Cover with aluminum foil
Bake in the preheated oven, re-wetting occasionally with the sauce, for about 1 hour
Remove the aluminum foil and continue baking until the meat is tender (about 1 hour)
Discard the twine from the peruvian breast and cut it into slices
Arrange the sauce on a platter, and place the meat on top
Decorate with carrot strips and green shallots, and serve immediately
260 calories per slice
