Carne De Capivara

I prepared capibara meat. 3

Hello, You've already eaten capybara meat at Charascarim and enjoyed a lot of meat. He decided to try peeling meat for barbecue at my house.

Complete with peas, one shank and 2 pieces of capibara ribs. We use Maria as a temp, we use salt, lemon and thyme, and we leave the ground beef for 24 hours. And we don't have a barbecue every day, it's very different from what I eat as a barbecue restaurant because it tastes so strong, it looks like I'm eating bush, without saying or smelling, Truth be told, they played or ham per cicro is nothing I want to eat. Opening this article is tantamount to throwing away this meat castle, I was told that before cooking the meat the article should be printed at least 2 degrees in the solution of the cave with carbonate. Instead of continuing? Does anyone know how to play this strong flavor?

Look here where the normal Moro hat eats the meat of the bar ........... knows that you don't have to pay for it, neither lemons nor alcohol, it accepts the axis. ۔ Go out at night for that you like lime or help. Beer

Let the meat boil in water with guava leaves for 15 minutes ...

Then season with it:

1 bottle of dry wine

2 tablespoons chopped rosemary

2 meuden beets, half peeled and chopped.

Ingredients of salt 1 tablespoon (coffee)

3 teeth, bark and bruises.

2 crushed bay leaves

3 gallons chopped.

1 crushed pepper

Spread the temperature, space or ham ingredients in a bowl with Maria.

Let it rest for 24 hours in the fridge and twist the usual piece.

In the air ration, make liqueur in the meat and fill it with pieces of meat and whole teeth.

Bake in the oven (cover with laminated paper) or on a barbecue.

I said I don't need to put meat in the water for at least 2 races there, I lost to fortidao

Not when you can sell Cape Bara meat ...

Carne De Capivara