YOUR FAMILY WILL BE SURPRISED WITH THIS RICH RECIPE OF MEAT TO THE LLANERA

 CARNE A LA LLANERA
 The veal a la llanera is the typical dish par excellence of the llano.

Ingredients

• 1 year old calf
• Salt
• Condiments
• Beer

Preparation

1. Take the most characteristic dams of the calf such as the bear, the ray, the ribs, the heron, the breasts, the loins, the black pulp, the entreverao, among others.
2. Prepare the bonfire in advance with the goal of having more embers than fire.
3. Sasone each of these dams with salt and condiments and skewered in wooden or iron chuzos.
4. Put the meat (the chuzos) on a low heat, separated from each other without stoking the fire so as not to burn or snatch the meat.
5. Bathe the meats with beer and voleteelas so that they are cooked completely
6. Take it out of the fire and the mamona is ready to serve on the plates.