¡Sin mas preámbulo Iniciemos con esta delicia!
Hello friends of this beautiful community, This is my first publication in Foodies Bee Hive and I want to share with you a traditional recipe in my country (Venezuela) the Venezuelan black roast, icon of Venezuelan gastronomy, it is also known as asado criollo or muchacho en salsa negra. This dish can be prepared in pieces of beef (round boy), beef ribs or chicken; personally I recommend you to prepare it in beef ribs or round boy, the meat bathed in syrup gives it a different touch that will surely taste your palate.
Without further ado, let's start with this delight!
Ingredientes:
1kg de costilla
3 cebollas grandes
6 ajies dulce grandes
2 cabezas de ajo
Orégano y sal al gusto
100g de Azúcar o papelón
100ml de aceite.
Ingredients:
1kg of ribs
3 large onions
6 large sweet peppers
2 heads of garlic
Oregano and salt to taste
100g sugar or papelón
100ml of oil.
Preparación:
Incorporar al fuego una paila, paellera o recipiente que dispongas en tu hogar, colocando 100ml de agua, 100ml de aceite y 100g de azúcar moviendo la mezcla constantemente hasta que disuelva la azúcar buscando un tono marrón oscuro o negro.
Se vierte la costilla ya condimentada con ajo, sal y orégano al gusto
Mover la mezcla para que se adhiera los ingredientes agregados.
Preparation:
Add to the fire a paila, paella pan or container that you have at home, placing 100ml of water, 100ml of oil and 100g of sugar stirring the mixture constantly until it dissolves the sugar looking for a dark brown or black tone.
Pour in the ribs already seasoned with garlic, salt and oregano to taste.
Stir the mixture so that the added ingredients adhere.
Luego se trituran los aliños en tamaños muy menudo y se agregan a la costilla en almíbar y se mezclan con una paleta, se tapa a fuego lento para la cocción; monitoriando para que no se queme el almíbar hasta que tenga una contextura blanda y gustosa, lista para servir.
Then the seasonings are crushed in very small sizes and added to the ribs in syrup and mixed with a paddle, covered over low heat for cooking; monitoring so that the syrup does not burn until it has a soft and tasty texture, ready to serve.
Nota: Este delicioso menú me lo enseño a preparar mi abuela hace un par de años y les aseguro que es muy sencillo. En mi casa adorna la mesa en muchas ocasiones aunque en la región central venezolana es una tradición servirlo en tiempos de sembrina.
Pueden acompañarlo con arroz, tajada y ensalada mixta; yo les recomiendo el acompañamiento con pasta, El contraste de la pasta y la costilla es muy apetitoso.
Espero les guste y lo disfruten mis estimados lectores.
Note: My grandmother taught me to prepare this delicious menu a couple of years ago and I assure you that it is very simple. In my house it adorns the table on many occasions, although in the central region of Venezuela it is a tradition to serve it in times of sembrina.
You can serve it with rice, slices and mixed salad; I recommend it with pasta. The contrast of the pasta and the ribs is very appetizing.
I hope you like it and enjoy it, dear readers.
