Recipe: Meat stuffed with Argentine Veal Picaña by Linda Pampa

How to prepare a shredded meat.

Hello again dear reader! We are glad that you are here and want to know how to do it.

In this post we are going to talk about how to get a meat stuffed with Argentine picaña and that you look and shine as a host thanks to this different dish and with an outstanding seal.

Meat is, without a doubt, one of our great gastronomic allies when preparing a main dish that represents us. The aroma of a good baked meat dish as in this case, as the main ingredient, invites you to taste it shared with family or friends, and accompanying the palate delighting us with a good wine.

If we add, in addition, a forceful garnish, we will simply be ready to enjoy an excellent gourmet moment, with an outstanding recipe and the incomparable flavor of its exquisite components.

For this we are going to surprise our guests with this exquisite recipe;

Ingredients to prepare the shredded meat
1 Piece of angus picaña argentina,
1 carrot,
1 clove garlic,
2 tablespoons of parsley,
100 grams of sliced bacon.
Ingredients for the glaze and garnish
2 red onions,
1 red pepper,
2 medium carrots,
1 yellow pepper a head of fennel
200 grams of Portobello mushrooms,
200 grams of papines,
virgin olive oil, salt, pepper, oregano, chili, and honey.
Elaboration
Make the incisions along the length of the Picaña, starting with the widest part and reaching the thinnest end with a 15 cm blade knife. of length approximately to be able to put it.

On the other hand, cut the carrot into sticks 5 cm long and half cm. by half a cm. approximately. Mix with the chopped chili and parsley and a little of the olive oil.

Wrap the carrot sticks in the bacon slices and place in the cuts you made inside the Picaña.

Seal the piece of meat at high temperature and with oil in a griddle or frying pan. Once sealed, salt and pepper, place on a plate and take to a preheated oven at 180 degrees for about 45 minutes. This time is for a piece of meat of approximately 1.5 kg.

The garrison
On the one hand, wash and blanch the papines. Then cut in half, brown in a skillet with fat and set aside.

Julienne the rest of the vegetables, sauté and cook for about 10 minutes. After that time add the mushrooms alone, cut in half. Cook for about 5 minutes, season and season to taste.

Check the point of the meat and, once it is ready, place with a brush a mixture of honey, garlic and parsley and add it to the meat.

Cook for 4 more minutes and serve with the two garnishes. Use the cooking juices together with a glass of red wine to hydrate and break down the meat.