Venezuelan cuisine
[Fuente]
Without further ado I leave the recipe, I hope you try it and can enjoy a bit of Venezuelan cuisine ...
A round boy, (1 Kg. Aprox)
1 cup of corn oil
1 cup of shredded paper (panela, piloncillo, pepa dulce)
1 large onion
3 heads of garlic
1 Kg of tomato
Red wine
1 cup of bird background
1 bay leaf
5 scent sticks
Half a teaspoon of cinnamon powder
Salt and black pepper freshly ground to taste.
-The night before the preparation, clean the boy leaving the layer of fat that covers it.
-Add to the meat the ingredients to macerate (salt, pepper, crushed garlic and red wine). -Reserve in the fridge until the next day.
-Heat a cauldron and add the oil, add the foil.
-Then seal the meat in the oil with foil until it is practically black.
-Add the onion cut in brunoise, and let it be transparent.
-Add the laurel, cinnamon and clavitos.
-Add the tomato in cancasse, the bottom of bird, salt and pepper.
-Let cook until the meat is tender or the grease that covers it comes off. Add a little more bird bottom if necessary to prevent it from drying out. When you are ready to let the meat rest before cutting it.
Cut in Brunoise: How to cut the vegetables into small dice of 1 to 2 cm on each side. By using this cut the vegetables will be visible at the end of the preparation.
Concasse: The name concasse in French means finely cut. It is a culinary technique that is made to certain vegetables (usually tomato) and that consists of pre-scaling to be able to peel and eliminate the outer skin, and then cut to remove the interior: seeds, bones, to proceed to cut finely.