Lombo Ao Vinagrete (Cold Marinated Beef)

For lombo ao vinagrete, first wash the meat in cold water and dry it.

For the marinade, mix all the ingredients with the wine vinegar and lime juice and massage into the meat. Place in a large porcelain dish, pour in wine or water, add the bay leaves and marinate overnight in a cool place.

The next day, remove from marinade, dry and sear all over in oil in a large skillet. Do not let them get too brown! Pour in the pickling liquid and a little water to loosen the frying stock. Cover the pan and let the liquid boil down over medium heat. Keep adding a little water and turn the meat occasionally. After 1 ½ – 2 hours, remove from the pan and allow to cool.

Prepare the vinaigrette fresh. All ingredients should be as equal as possible. Season well with salt and pepper, mix well with vinegar and oil.

Cut the meat into fine slices, put a layer of it in a rectangular form and cover with the vinaigrette. Then meat again, vinaigrette on top until all ingredients are used up (if vinaigrette remains, serve with meat). Cover the dish with plastic wrap and place in the refrigerator.

Lombo ao vinagrete is accompanied by crusty white bread or a potato salad dressed with mayonnaise, and beer (cerveja) and, of course, cachaça (pinga).

Related Recipes:

Braised Beef with MacaronadeFor the marinade, quarter the carrots lengthwise and cut into stalks. Put all the marinade ingredients in a... Sweet and Sour Marinated Salmon on Root Vegetable JulienneFor the marinade, peel and halve the onion, cut diagonally into strips and sauté in the butter until... Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel... Raw Marinated TunaFor the raw marinated tuna, first mix a marinade of white wine, sherry vinegar, lime juice, the whole thyme... Roasted Pike Perch with Hazelnut VinaigretteFor the vinaigrette, finely chop the hazelnut kernels, roast in a pan without adding fat until light brown and... Fejioada (Brazilian Bean Stew with Meat)For a feijoada, the preparation work starts the day before: soak the beans in water overnight. For the... Pork Tenderloin with Bell Bell Pepper Vegetables and RiceFor the pork tenderloin with bell bell pepper vegetables, first mix the marinade. To do this, wash the orange... Sweet and Sour Marinated Salmon On1 small piece of celeriac finely spicy red wine vinegar, inessig, — a few e splash 1 tbsp. tbsp... Marinated Red SnapperThis dish from the Caribbean has its origin in the Spanish method of pickling fish and meat. 1. 1. cut the... Braised Leg of Wild Hare with Chocolate Cherry ChutneyFor the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little...