Bondiola braseada a la cerveza negra

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Bondiola braseada a la cerveza negra. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Bondiola braseada a la cerveza negra is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Bondiola braseada a la cerveza negra is something which I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Bondiola braseada a la cerveza negra, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bondiola braseada a la cerveza negra delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Bondiola braseada a la cerveza negra using 14 ingredients and 6 steps. Here is how you cook that.

#caminodesabores
El día de Navidad, después de todas las comidas típicas de Nochebuena, no puede faltar un plato que salga de lo común como este braseado bien rico.
La técnica de braseado es una cocción lenta en un recipiente sellado y con abundante líquido, por lo general vino y salsa de tomate y luego se cocina al horno por tres horas mínimo, sin destapar.
La carne queda con una textura súper tierna que se desarma con la mano. Y las verduras quedan deliciosas conservando todo su sabor.
Esta vez lo hicimos con cerveza negra para probar y quedó exquisito.

Ingredients and spices that need to be Prepare to make Bondiola braseada a la cerveza negra:

1. 2 kg. bondiola de cerdo
2. 2 cdas. azúcar rubio
3. 5 zanahorias
4. 1 morrón
5. 2 cebollas grandes
6. 3 tomates perita
7. 1 lt. cerveza negra stout
8. 700 ml. salsa tomate
9. Curry picante, pimentón ahumado, paprika, pimienta negra,
10. Cardamomo, adobo
11. Sal
12. 5 hojas laurel
13. 4-5 ramitas tomillo limón
14. Papel aluminio

Steps to make to make Bondiola braseada a la cerveza negra

1. En el recipiente donde cocinaremos el braseado ponemos las hojas de laurel, las ramitas de tomillo y encima la bondiola entera. Esparcimos azúcar rubio por arriba.
2. Añadimos todos los condimentos elegidos y sal. Dependiendo del tamaño de la bondiola tienen que ser 4 cucharaditas o más de sal. Cortamos las zanahorias en rodajas, el morrón en tiras gruesas y vamos agregando.
3. Las cebollas y los tomates en gajos grandes. Añadimos la cerveza negra.
4. Ponemos también la salsa de tomate y sellamos con bastante papel aluminio procurando que quede bien cerrado.
5. Llevamos a horno precalentado y cocinamos a 230 grados por tres horas y media sin abrir el papel.
   No tengan miedo que no se quemará nada.
   Cuando pasa el tiempo retiramos el papel con cuidado y veremos que tiene abundante líquido. La carne queda muy tierna y las verduras se mantienen bien enteras.
   Sacamos la carne por un lado y las verduras por otro y servimos.
6. Que disfruten!

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