Carne Louca (Cold Meat Escabeche)

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This meat is delicious to eat with bread, a fresh warm bread. Good to have in the fridge any time of the day or the night, for when the tummy ask for something out of ordinary…

1.5 kg Eye of Round (that is the best cut for this kind of meat)

250 ml dry white wine

250 ml white vinegar

3 cubes beef bouillon

1 liter water

2 bay leafs

Put all together in a pressure cooker for 50 minutes. After this time pass, let the pan get cold, open, reserve the cooking juice (it will be used in the sauce), and shred the meat. Now it is time to start the sauce.


For the Sauce:

1/2 cup olive oil

3 garlic cloves, mashed

3 large onions, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1/2 cup black olives, sliced

1 cup green olives, sliced

1 cup dried tomatoes, chopped in trips

1/2 cup tomato sauce

1/2 cup parsley, chopped

In a large skillet put the olive oil and fry the garlic until it smells. Add the onions, peppers, olives, dried tomatoes, tomato sauce and toss everything together. Add the juices where the meat was cooked, shredded meat, parsley, and let cook for 5 minutes.

You can serve hot or cold with bread, cooked yuca, baked potatoes… you can chose what goes with. And the next day taste better yet!




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