Mecched meat on the saucepan: Andalusian style

Be you very welcome to this new chapter of Paulina Kitchen. Today we present: Mechada meat. Depending on the area of the world where they are, the chatter meat is going to be something different. In Latin America, for example, a flesh is to cook it in some liquid until it is so tender that it falls apart with a fork, it frays and serves as filling of tacos , arepas , sandwiches ...

The wick meat recipe that I am going to share today is more in the Andalusian style. It is a meat with little things, to eat it accompanying it with potatoes, with a salad or something calm. They can wear some lean meat, such as loin, or bondiola. And they can do it both in the oven and the saucepan. If they have a pressure cooker they do it in a little while!

This recipe will serve you for any flesh, and I also tell you a little what it means and what it is for. Because it is not a matter of walking things either because yes, they don't think?

What does "mecha" mean and what is it for?

We talk a lot about mechada meat, but what are we talking about? Ok, here I explain more or less the cooking meaning. Mechar is a kitchen technique that serves to give more juice and flavor to meat pieces (of any kind) that are naturally dry. Or, that need a lot of cooking time, as can happen in the large pieces of meat, so they can lose the liquid and be like a sole.

And if we want to eat a shoe sole we will not be spending on meat, don't you think? We grab an old shoe and take out the template and we are. Follow me for more kitchen tips. Enough, let's go back to the theme of the foul meat recipe.

For the technique of mechar, you have to open holes in the flesh and introduce ingredients that help us give flavor and juiciness. The most common thing is to add fats, such as when bacon or bacon is added in strips to the back. The things you use for this are called "wicks", like the ones you do in the hairdresser but richer. Trufas, aromatic herbs, vegetables, nuts are also added. Think ingredients that can give to the meat wick the special flavor you are looking for.

Of course, when one wicks the meat does it raw. For this we usually use a or strand needle that facilitates life. Liquids can be introduced where we want and life is roses color. But well, almost nobody has a strand in the house, so I'm going to teach you how to wick the old woman's meat: with a knife gentlemen. And if. What did they expect?

We need a fine and long knife and take this into account: when making tuned meat, the holes must be made in the same direction of the fibers of the meat used. And before cooking it, the meat must be bidered or binded to keep its shape and do not get rid of them everywhere.

Ready, taking into account all this, we can continue with our wick meat recipe. Now, enjoy it!

Ingredients

Everything will be super tender!

• 1 piece of bondiola or pork needle of 2 kg (you can use veal loin too)
• 250 gr of bacon
• 6 garlic cloves
• 2 onions
• 2 bay leaves
• Oregano, thyme, herbs
• 1 glass of dry white wine
• Salt
• Pepper
• Olive oil

Mechada meat recipe step by step

gets rid of in the mouth!

1. Mechar the meat: if you have a wicked needle, very easy is your time. If not, make fine cuts in the same sense of the fibers of the meat, without cutting it completely, throughout the entire cut of the meat. Add, in equal parts, the bacon in the cuts.
2. Crush garlic next to salt, pepper and herbs. If necessary add a splash of oil to make it easier. You can use a mixer or simply a mortar.
3. Distribute garlic paste throughout the meat. Inside the cuts too.
4. Cut the meat well so that it does not lose the shape during cooking.
5. Put oil in a pot and when it is hot brown the meat from all sides. Add the onions cut into large pieces. If you want, other vegetables can be added. Cook for a few minutes.
6. Add the glass of white wine and let alcohol evaporate. Add the bay leaves and some more grass and lower the heat to minimum. Cover the pot.
7. Cook at a very slow fire for approximately 90 minutes. After that time turn the meat and cook for 90 more minutes.
8. After the time remove the meat, crush the vegetables next to the cooking juice to make a sauce. Take the thread to the meat and cut into portions.
9. Serve next to the salsa and baked potatoes!