When we meet at home with friends to eat, or the family comes to visit us, a roast of meat is a simple way to feed everyone without complicating us. That’s why I love this recipe for picaña braised with onion, garlic and parsley a wet roast inside the saucepan, in which we hardly stain the kitchen.
The picaña, also known as picanha or tapilla It is a cut of veal that I like a lot, both for making breaded fillets – removing the fat layer that this piece has on one side – and for cooking in the oven on a bed of potatoes and peppers, which is also ideal for making these braised in the cocotte.
You can give it a different touch if Before cooking the meat, you cover it with spices or put it in a marinade, but as I am going to explain and without further complication, this method is enough to have a delicious meat that is cooked in about 40 minutes in the oven without staining or splashing.
Season the piece of veal and the we flange so that it maintains its shape during the manufacturing process. Once well tied, we brown the meat in the same saucepan or cocotte, adding two or three tablespoons of extra virgin olive oil.
We remove the meat and poach the chopped onion over high heat, while in the mortar we mash the garlic with the parsley. When the onion is transparent, add the content of the mortar and return the meat. We raise the heat and add the meat broth and the fragrant wine.
We put the cocotte in the oven preheated to 180ºC and let it cook for 30 minutes, turning the piece over when half the time has passed. Once done, we remove the pot from the oven and leave it covered for 15 minutes before filleting the meat.
We fillet the meat into slices of less than one centimeter, put it in a bowl with the onion drained on one side and with the sauce that we will have reduced in a saucepan to half its volume so that the flavor is concentrated. Calculate two steaks per person.
With what to accompany the braised picaña with onion, garlic and parsley
To accompany the picaña braised with onion, garlic and parsley, you can prepare a garnish of butler potatoes that we can make while making the meat inside the cocotte or serve with some white rice, a garnish that always works well with meats.
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