Possum In The Kitchen!

[Redpossum]

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.

 

[Alicia karr]

That's an expensive use of filet mignon(bife lomo is filet mignon) ! But I applaud your effort and great photo!

 

[EdRooney]

And as delish as it looks, you might want to switch butchers if you were sold that and told it was bife de lomo. the fat on the edges is a clear give away.

Given that you obviously have some solid culinary skills, in the future you might want to try "roastbeef" (shoulder) for braised dishes, since it has better marbling for a moister braise. Also it should be considerably less expensive.

 

[Redpossum]

And as delish as it looks, you might want to switch butchers if you were sold that and told it was bife de lomo. the fat on the edges is a clear give away.

Given that you obviously have some solid culinary skills, in the future you might want to try "roastbeef" (shoulder) for braised dishes, since it has better marbling for a moister braise. Also it should be considerably less expensive.

It was 40 pesos at the Jumbo, and I'm supposed to complain?

 

[Chet]

You really need a nice cast iron dutch oven for that dish. But you got me drooling anyway.

 

[PhilipDT]

And as delish as it looks, you might want to switch butchers if you were sold that and told it was bife de lomo. the fat on the edges is a clear give away.

Given that you obviously have some solid culinary skills, in the future you might want to try "roastbeef" (shoulder) for braised dishes, since it has better marbling for a moister braise. Also it should be considerably less expensive.

Lomo has some fat around it, especially near the head, unscrupulous butchers will sometimes leave some of it on but it should be taken off. That said it really doesn't look like lomo to me at all. Maybe bola de lomo.

x3 on wondering why you would braise lomo when you can easily get rabo, azotillo, roast beef, osobucco, cogete or espinazo here.


I prefer my lomo seared bleu rare in clarified butter topped with grilled veggies and served with a grand mariner pan sauce......well at least that was the anteojo de jure. I'm sure next time I'll want it some other way, but I doubt I'll ever want it braised.

 

[Joe]

Lomo has some fat around it, especially near the head, unscrupulous butchers will sometimes leave some of it on but it should be taken off. That said it really doesn't look like lomo to me at all. Maybe bola de lomo.

x3 on wondering why you would braise lomo when you can easily get rabo, azotillo, roast beef, osobucco, cogete or espinazo here.

I don't think he is familiar with the cuts of beef. When you're using possum or squirrel, you just throw the whole thing in the fryer.

 

[PhilipDT]

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.

It should never go out. Usually you can take a small philip's head screwdriver to the machine screw on the robinete and adjust the minimum flame. Don't trust your safety and that of your neighbors to the cheap thermocouples used here. They're supposed to be a back up and I've had one fail once.

 

[PhilipDT]

I don't think he is familiar with the cuts of beef. When you're using possum or squirrel, you just throw the whole thing in the flyer.

I disagree; it depends entirely on whether you took it home directly after running it over, or, if you found it an indeterminate amount of time after someone else did so.

In the later case I think that braising (in coors light of course) would be most appropriate.

 

[French jurist]

I don't think he is familiar with the cuts of beef. When you're using possum or squirrel, you just throw the whole thing in the fryer.

I thought someone had cooked a comadreja reading the title (my dogs keep killing those animals).