This meal is a dough!

First of all, we must say that  it is not an   easy recipe . In addition, it is one of those recipes that are cooked overnight because it is important to let some preparations stand. However, it is a   Mendoza  recipe par excellence  and a dish that does not cease to surprise. It is basically  a portion of meat and vegetables, which are cooked in their own juice,  which generates a  mixture of sabore s unmatched. And everything remains, for several hours, inside a mass.

 ingredients 

• 2 kg  beef  (preferably empty)
• 750 g leavening flour
• 2 onions
• 250 g green pepper
• 500 g red pepper
• 2 carrots
• 1/2 head garlic
• Thyme
• Pepper in grains
• Salt
• Ground chili
pepper

 For the marinade 

• 2 cloves garlic
• 1 glass olive oil
• 1/2 glass wine vinegar
• 1/2 glass white wine
• Fresh Oregano
• Sweet paprika
Ground
• white or black pepper
• Fresh thyme to taste

 For the dough 

• 350 g flour 000
• 70 g fat
• 200 g water
• 1 teaspoon salt

 Preparation of dough 

Mix flour with fat in a bowl (if we add rosemary, thyme or jarilla need to be chopped all fine),  salt and water in necessary quantity until you take the dough homogeneously . Knead for several minutes and let rest.

 Note : This mass should be slightly wider than the size of the font to be used and twice as long.

 Preparation of the filling 

First the marinade is prepared, for this  mix the ingredients in a bowl and put the cut  meat  (into pieces the size of a fist) to marinate 24 hours before . On the other hand, cut the vegetables into julienne or large feather, and sliced carrots. Greet the baking dish so that the dough does not stick and arrange it on the dish. In this way there is a portion outside, which will then be folded and used as a lid, generating a dough with oven function, which contains heat.

Place  the meat and vegetables inside the dough, seasoning to taste with salt, ground chili pepper, a drizzle of the  chimichurri preparation    and add pepper into whole grains, along with thyme.

Once it is all inside the fountain,  take the other half of the dough and put it on the meat, closing it as if it were a lid. Thumb sticking the edges and put in the oven,  on low heat  for the first 15 minutes. Then over medium heat until the mass is browned . Leave in the oven for an hour and a half. Then bring to the table in the same fountain and serve. It is highly recommended to eat bread from the crust, its taste is delicious. What remains is simply to enjoy with family or friends.

You can also add rosemary, thyme or jarrilla so that the same mass has aromas and is transmitted to the meat. Fat is at the taste of the person. One option is marrow fat, a spectacular twist for the  taste  of a different mass.

 We suggest you continue reading the following notes: 

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