Standard but delicious fare as a racion but has anyone got a recipe?
Obviously the meat is pork and you get the occasional whole black peppercorn but how do the get the pork so tender and what is in the sauce?
Carne en salsa
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Re: Carne en salsa
It's a very generic tapa - it could be almost anything depending on the chef.
It's normally pork, but it could be beef. Most that I have had are tomato based but not all.
You could try this one for a start. http://www.spanish-fiestas.com/recipes/carne-en-salsa/
Long, slow cooking is the answer for tender meat. A slow cooker is good, but even better cook it in an oven in a heavy casserole at a much lower temperature than normal - about 130º will be OK.
Sid
It's normally pork, but it could be beef. Most that I have had are tomato based but not all.
You could try this one for a start. http://www.spanish-fiestas.com/recipes/carne-en-salsa/
Long, slow cooking is the answer for tender meat. A slow cooker is good, but even better cook it in an oven in a heavy casserole at a much lower temperature than normal - about 130º will be OK.
Sid
Re: Carne en salsa
Good recipe to follow is Tobiascooks.com. The secret is in the sauce which is thickened with almonds as are most of the tomato based sauce here. If your Spanish is any good there are some really good Spanish sites which are really authentic. I always use loin of pork which is always tender. Enjoy.
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