Subj : St. Cornelius 03
To   : All
From : Dave Drum
Date : Mon Feb 01 2021 13:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornelius Veakins - Lomo Al Trapo
 Categories: Beef, Vegetables, Herbs, Wine, Chilies
      Yield: 11 Servings
 
MMMMM------------------------CHIMICHURRI-----------------------------
      2 tb Kosher salt
      5 cl Garlic
      2 bn Oregano; leaves picked
      2 bn Parsley; leaves picked
    2/3 c  Red wine vinegar
      1 c  Olive oil
      2 tb Crushed red pepper flakes

MMMMM-----------------------LOMO AL TRAPO----------------------------
      2 c  Red wine
    450 g  (1 lb) fine salt
     20    Fresh bay leaves
      1 bn Rosemary
      1 bn Sage
      1 bn Thyme
      2 kg (4.4 lb) beef tenderloin;
           - trimmed
 
  SPECIAL EQUIPMENT: a flour sack towel; butcher's twine,
  cut in 10 - 15 cm (6") lengths
  
  FOR THE CHIMICHURRI: Microwave 1 cup water on high for 1
  minute. Add the kosher salt and whisk with a fork until
  dissolved. Refrigerate until slightly chilled, about 20
  minutes.
  
  Place the garlic cloves in a blender, then add the
  oregano and parsley (the garlic should be in the bottom
  so it meets the blade first). Add the salt water and
  vinegar and blend on high for a few seconds, just to
  coarsely chop. Transfer the mixture to a large bowl and
  whisk in the oil and red pepper flakes. Let sit at least
  30 minutes before serving.
  
  FOR THE LOMO AL TRAPO: In a bowl, soak a flour sack
  towel in the red wine until saturated, about 5 minutes.
  Lightly wring out the towel so it doesn't drip.
  
  Lay out the wine-soaked towel on a clean work surface.
  Spread the fine salt in an even layer on the towel; it
  should be about 1.25 cm (1/2") thick. Press the bay
  leaves, rosemary, sage and thyme sprigs lightly in the
  salt, spreading them out to cover all areas of the salt.
  
  Place the tenderloin lengthways on the wide side of the
  cloth, fold in the ends, like a burrito, and carefully
  roll the tenderloin in the salt towel. (Don't worry if
  it's not perfect.) Starting at one end, secure the
  salted meat roll with butcher's twine, coming around in
  loops at 10 cm (4") intervals and tying off with a knot.
  
  Prepare a charcoal grill with the grate removed in order
  to cook the beef directly on the coals. Once the flames
  have gone out and a bed of charcoal has formed, place
  the wrapped meat directly on the coals.
  
  Cook for 10 minutes on each side, then remove to a
  cutting board. Allow the tenderloin to rest for 5
  minutes before cutting out of the towel. Most often, you
  will be able to crack the towel like a cast to expose
  the meat. With a dry pastry brush, brush the salt off
  the tenderloin. Let rest for another 10 minutes before
  slicing.
  
  Serve with chimichurri.
  
  Yield: 10 to 12 servings
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "My wife dresses to kill. She cooks the same way." -- Henny Youngman
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