Arepa of shredded meat and red mojo
by Mychef
INGREDIENTS (3 people)
For the meat
- 600 g. veal skirt
- 1 medium onion
- 1 red pepper
- 2 cloves of garlic
- 3 c.s. crushed tomato
- 1 bay leaf
- 1 c.p. rosemary
- 1 c.p. oregano
- 1 c.p. tabasco
- 1 tbsp extra virgin olive oil
- Salt
- Pepper
- 3 pcs. bao or arepa bread
For the red mojo
- 1 chorizo pepper
- 3 clove of garlic
- 3 c.s. apple cider vinegar
- 3 c.s. sherry vinegar
- 1 c.s. hot paprika
- 1 c.s. ground cumin
- 1 c.s. oregano
- 1 c.p. pepper
- 5 dl. cold water
- 5 dl. extra virgin olive oil
- 30 g. stale bread
COOKING PARAMETERS
For the veal
- Mode: mixed
- Temperature: 180 ºC
- Humidity: -100%
- Time: 7 min
For the vegetables
- Mode: mixed
- Temperature: 150 ºC
- Humidity: 40%
- Time: 30 min
- Mode: mixed
- Temperature: 190 ºC
- Humidity: -100%
- Time: 10 min
Elaboration:
Preheat the Mychef oven with an iron tray inside to 220 ºC and 100% moisture extraction (Dry Out). Soak the beef brisket with olive oil and place in the oven for 7 minutes. Knock down and reserve.
Set the oven to 150 ºC with 40% humidity and 30 minutes . Chop the garlic, onion and bell pepper in brunoise while the oven cools. When the oven reaches the right temperature, add all the chopped vegetables together with the olive oil and salt to an enameled tray.
Add the crushed tomato with the spices and the Tabasco when the program ends and set the oven at 190 ºC, -100% humidity and 10 minutes . When the cooking is finished, beat and reserve.
Pack the meat together with the sauce in automatic mode with the help of the intelligent Mychef iSensor packaging machine.
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Plating:
Crush all the red mojo ingredients and reserve. After 12 hours of cooking , the bag should be opened to drain all the juice and fray the meat along with the vegetables. Fill the bread with the shredded meat and the mojo picón and serve.
