Welcome and welcome all again to Paulina Kitchen, in this installment we will make a recipe of easy and super rich quadrile
To start it must be said that there are several ways to prepare marinades for meat, but the idea is always the same: add flavor, add juiciness and keep food a wonder! A key to not forgetting how to make the different marinades is that we will always use the same three elements.
In this blog we had already seen how to make a rich recipe of quadril colita to the delicious saucepan and today we are going to redouble the bet with this baked recipe and a marinade that makes it special!
Like marinating meat
- We are going to use an oil (olive, sunflower, corn, the one you like the most)
- An acid (in this baked quadril colita recipe we use red wine and soy sauce)
- Herbs or spices.
Raw marinade to make baked quadril
The marinade that we will prepare for the baked quadrile colita is called raw marinade because all the ingredients are mixed, bind to the piece of meat, covering it completely, and placed in refrigerator for a couple of hours.
The proportion of oil/acids for raw marinade, and for marinades in general, is 3 parts of oil for 1 part of acid and the rest time varies according to the size of the piece or the type of meat we want to marinate.
Slower meats such as chicken or fish are more sensitive to acid so they will remain less time submerged in the mixture: we must always keep in mind that the more acids we use faster the taste will be impregnated in them so attentive!
There is also the option to make a cooked marinade that is done previously cooking the marinated ingredients and leaving them to cool; These preparations usually include, in addition to oil, acid and herbs, sauteed vegetables such as onion, garlic, peppers or carrot that we can serve together with meat and garrison.
About this baked quadril colita recipe
Also known as the best quadril tail that you are going to eat in your life
The baked quadrile colita is a recipe that is first that is well up in the table of positions of our heart, and we do not need to soften, the idea in this preparation is to add flavor and juiciness : the more time we let it rest in the refrigerator the better the flavors will penetrate the flavors but eye! Not to get excited to leave it for many hours can give a bad taste to food, from 30 minutes to 2 hours they will be enough to permeate the flavor of the marinade.
If you have little time or you are very anxious, I leave you two faster marinated options: the dry marinade and the snapshot marinated , in both cases the flavor will not reach the center of the quadril colita but will be the outermost layer.
- To make a dry marinade, salt with herbs, spices and oil are mixed and rub directly on the piece of meat before being cooked.
This leaves a layer of flavor on the flesh that Ufff friends and friends. Break it completely! - To make an snapshot marinade, rapid penetration products such as lemon or vinegar are placed in greater proportion and the submerged piece will be left no more than 3 minutes.
I ask you please with all these variants of marinades for meat This baked quadrile strain has to be perfect! There are no longer excuses to try any of these marinated options that serve us to give a gourmet touch to any meat or vegetables that we have in the refrigerator!
Tell us in comments what kind of marinada they tested, if they tested with the different styles and which one they liked the most 🙂
Without further ado we are going to the recipe, I hope you like it! Any questions write to us that we are at your orders.
Gabi
Ingredients
Take note
- 1 Quadril Colita Unit
- 1 garlic clutch head
- 1 cup of red wine
- A splash of soy sauce
- 4 onions
- 1 kg of potatoes
- Fresh herbs to taste
- Oil
- Salt
- Pepper
Baked quadrile colita recipe in 6 steps
- Clean the meat and remove excess fat from the meat.
- In a bowl, mix red wine, soy sauce, fresh herbs and crushed garlic cloves. Place the meat already clean and take to the refrigerator, the marinade must cover the piece. Marinate from 30 minutes to 2 hours.
- Once that time has passed, seal the quadril colta in a pan with a splash of oil.
- In a bowl place the potatoes cut into irregular cubes, it is not necessary to peel them before. Add the onions into cubes of the same size and season to taste with salt, pepper and herbs. Mix well next to a stream of olive oil.
- Have sealed meat in the center of an oven fountain and place the vegetables around.
- Add the marinade and cook in a preheated oven to 180 ° for approximately 45 minutes. Once cooked ready! Serve and enjoy 🙂
Except pepper and salt I apply the rest. Thank you!
Hello Pauli..Thanks super help to cook with love of my partner, who is sick and pampering it with your rich and healthy recipes
Great the baked quadril colita recipe
Excellent recipe, very versatile, in addition, to give personal touches. And quite simple, fundamental issue because I usually terrify myself in the kitchen.
I meched with garlic and herbs, and next to it I put a piece of tank of chorizo tite, so that the whole colita marinó whole and the steak left a part outside. My family likes that.
I chose to lower the proportion of oil (by calories) and the soy sauce (by salt, they can calculate my age) in relation to the amount of red wine. Let's say: 0.5 of wine, 0.3 of olive oil, 0.2 of light soy sauce. Herbs, spices, crushed garlic, of everything a bit, zedem. As I am an anxious I decided to marinate 15 minutes. I put everything in the refrigerator, with the previously misleaded tail.
Then I looked for step 3 and a spontaneous arose: noooooooooo! Terror dominated the place. The colita marinating had entered the refrigerator (step 2) and now step 3 claimed to remove it from the oven. Raudedly I looked on the Internet articles on non -euclidean geometries and advanced quantum physical, but nothing taught me how to put the marinade in the refrigerator and then remove it from the oven. I called the Same and Civil Defense, where they advised me to call the civil association "Never miss a ...", where they calmed me and explained that, either it was a minor dysgraph that did not affect the process, or it was a trap to avoid my anxiety, because it had already passed 60 minutes of marinated and that yes, it was an appropriate amount of time for what I wanted to cook, while my 15 minutes had been a serious mistake.
I returned in me and ratifying my conviction in the genius of this page, I continued to seal the tail and place it next to the vegetables. Personal taste that I suggest to try: to the potato and onion, add eggplant pieces, belli, and choclo chop trays 5 ′ and spiced to taste. All that can receive the marinade and is luxurious. I fulfilled time and temperature and the recipe widely fulfilled its promise. My family, grateful, me too.
What fresh herbs do the flesh do well?
I don't understand 🙁
Is it a cup of red wine with 3 cups of oil?
Excellent I was following this recipe, with the aggregate that I took it out of the oven with the flesh to the point of cooking, also incredible as the potatoes and onions are also, with the addition of the marinate in the source of the oven.
I already wrote the comments
I do not understand how to cover the meat in the marinade with a cup of wine and a little soy sauce!
Step 2 ... Take the refrigerator, step 3 withdraw it from the oven, does something missing in the middle?
It is not explained when the oil is added
Paulina are the best! I don't know what I would do without you !! ☺️☺️
Hello! In step 3 where it says "Once that time has passed, remove the quadriles from the oven ..." I think I should say "remove the crack from the refrigerator ..."
Hello! Point 3 says "Remove the quadril colita from the oven and seal it" I understand that it is about removing it from the marinade, greetings !!!
AND? The issue of acids and oil ??? Answer
Hello! Excellent recipe! With what other ingredient can I replace the wine for marinade? Thank you!
Hello!
Consult ... in the explanation of how marinating meats talk about a proportion 3 parts of oil and 1 acid, but at point 2. of the preparation steps do not mention the oil? ... do xfis clarify? Thank you so much!!! Very good all the recipes I have tried!
Hello! In the end, the oil does not go
with the wine and soy in the marinade
in proportion 3 to 1?
The best recipe and very well explained !!! Thank you! In the prox I tell you how it came out