Redpossum
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- Mar 20, 2014
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Quick, Pa, get yore shotgun! Thar's a possum in the kitchen!
The challenge for me is, can I reproduce my favorite dishes using only local ingredients? GMXam warned me that the cuts of meat are all different, among other things, but it's Easter Sunday, a hearty dinner was called for, and so...
Pot Roast, American style
I started by browning bife de lomo in the bottom of a big pan, using smoking hot olive oil, brown onion, and fresh garlic. Then I transferred it to a Pyrex casserole with a lid, added wine and water, along with dried oregano, salt, and ground cumin, and popped it into a hot oven. I gave it 30 minutes at a high temperature, then reduced the dial as low as it would go without the fire in the oven going out completely. This took some trial and error, and involved re-lighting the oven twice; not fun when it's hot.
After another hour, I pulled it out, turned the meat, and added more water, plus the carrots & praties.
From there I just cooked it low and slow in the oven for about another two hours, until it was not just fork tender but falling apart. Total prep time was just shy of 4 hours. Served up with corn on the cob and a glass of red wine, it was entirely edible.
The challenge for me is, can I reproduce my favorite dishes using only local ingredients? GMXam warned me that the cuts of meat are all different, among other things, but it's Easter Sunday, a hearty dinner was called for, and so...
Pot Roast, American style

I started by browning bife de lomo in the bottom of a big pan, using smoking hot olive oil, brown onion, and fresh garlic. Then I transferred it to a Pyrex casserole with a lid, added wine and water, along with dried oregano, salt, and ground cumin, and popped it into a hot oven. I gave it 30 minutes at a high temperature, then reduced the dial as low as it would go without the fire in the oven going out completely. This took some trial and error, and involved re-lighting the oven twice; not fun when it's hot.
After another hour, I pulled it out, turned the meat, and added more water, plus the carrots & praties.
From there I just cooked it low and slow in the oven for about another two hours, until it was not just fork tender but falling apart. Total prep time was just shy of 4 hours. Served up with corn on the cob and a glass of red wine, it was entirely edible.