• St. Cornelius 03

    From Dave Drum@1:3634/12 to All on Sun Sep 15 17:21:00 2019
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cornelius Veakins - Lomo Al Trapo
    Categories: Beef, Vegetables, Herbs, Wine, Chilies
    Yield: 11 Servings

    2 tb Kosher salt
    5 cl Garlic
    2 bn Oregano; leaves picked
    2 bn Parsley; leaves picked
    2/3 c Red wine vinegar
    1 c Olive oil
    2 tb Crushed red pepper flakes

    MMMMM-----------------------LOMO AL TRAPO----------------------------
    2 c Red wine
    450 g (1 lb) fine salt
    20 Fresh bay leaves
    1 bn Rosemary
    1 bn Sage
    1 bn Thyme
    2 kg (4.4 lb) beef tenderloin;
    - trimmed

    SPECIAL EQUIPMENT: a flour sack towel; butcher's twine,
    cut in 10 - 15 cm (6") lengths

    FOR THE CHIMICHURRI: Microwave 1 cup water on high for 1
    minute. Add the kosher salt and whisk with a fork until
    dissolved. Refrigerate until slightly chilled, about 20

    Place the garlic cloves in a blender, then add the
    oregano and parsley (the garlic should be in the bottom
    so it meets the blade first). Add the salt water and
    vinegar and blend on high for a few seconds, just to
    coarsely chop. Transfer the mixture to a large bowl and
    whisk in the oil and red pepper flakes. Let sit at least
    30 minutes before serving.

    FOR THE LOMO AL TRAPO: In a bowl, soak a flour sack
    towel in the red wine until saturated, about 5 minutes.
    Lightly wring out the towel so it doesn't drip.

    Lay out the wine-soaked towel on a clean work surface.
    Spread the fine salt in an even layer on the towel; it
    should be about 1.25 cm (1/2") thick. Press the bay
    leaves, rosemary, sage and thyme sprigs lightly in the
    salt, spreading them out to cover all areas of the salt.

    Place the tenderloin lengthways on the wide side of the
    cloth, fold in the ends, like a burrito, and carefully
    roll the tenderloin in the salt towel. (Don't worry if
    it's not perfect.) Starting at one end, secure the
    salted meat roll with butcher's twine, coming around in
    loops at 10 cm (4") intervals and tying off with a knot.

    Prepare a charcoal grill with the grate removed in order
    to cook the beef directly on the coals. Once the flames
    have gone out and a bed of charcoal has formed, place
    the wrapped meat directly on the coals.

    Cook for 10 minutes on each side, then remove to a
    cutting board. Allow the tenderloin to rest for 5
    minutes before cutting out of the towel. Most often, you
    will be able to crack the towel like a cast to expose
    the meat. With a dry pastry brush, brush the salt off
    the tenderloin. Let rest for another 10 minutes before

    Serve with chimichurri.

    Yield: 10 to 12 servings

    RECIPE FROM: http://allrecipes.com

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