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Castellan
🇧🇷Brazil
•View in original language
(Português)
6 hour(s)
6 servings
Danilo Calegari
@dan_calegari- Ingredients
- Recipe
- Needle point beef rib2 kg
- Coarse salt to taste
- Apple Juice50 ml
- Water50 ml
- Apple Cider Vinegar50 ml
- Clean the excess fat from the piece, remember that fat is also important in this preparation so only remove what is necessary.
- Make a beehive-shaped cut across the top of the rib, in the matambre and fat region.
- Time to salt the meat, put the coarse salt all over the surface of the piece for at least twenty minutes before taking it to the fire.
- Place the rib in the highest part of the grill with the bones down, remembering that the charcoal has to be in a hot state with a time of 5 seconds.
- Spray the mixture of vinegar, water and apple juice all over the meat, this prevents the meat from becoming dehydrated and lowers the surface temperature of the meat, preventing some parts from burning. This step should be repeated once every hour for the first 3 hours.
- After 3 hours, wrap the rib with aluminum foil and leave for another 3 hours in the fire, after that time remember to beat the rib before serving and enjoy.
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