terça-feira, 26 de abril de 2016

Entrecot, Salt and Spyces

Entrecot , 

as a meat low in fat , have to be well sealed in the beginning because otherwise completely loses its flavor and tenderness . In the barbecue secret is making 3cm steaks when the coals are hot (hold the palm of your hand flat about 12 cm above the coals and count in seconds, hot is if you can only for 2 seconds). In the oven this is my recipe: 


             -Entrecot 2.5 to 3 kg                                                               
              -3 garlic cloves chopped
             -1 Tablespoon chopped parsley
             -1/2 Teaspoon chopped chilli pepper
             -1 Teaspoon paprika
             -1 Teaspoon black pepper
             -salt Kosher                         

              Turn on the oven 15 minutes before placing the meat at a temperature of 300 ° C (570°F). Spread a thin layer of salt. Combine seasonings and sprinkle in entrecote. Put entrecot in the oven at 300 °C  for 10 minutes. Then reduce the temperature to 180 ° C (350°F) and let baking for another 50-60 minutes. Remove from the oven and serve.  

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