Meat in the saucepan . We have come to one of the dishes that the average Cuban considers a luxury, in which he pays special attention. He does not agree with the rush of midweek, nor does he swallow it without taking advantage of the occasion when the whole family coincides. It is also highly appreciated by the housewife because if it remains lean, it is appetizing, but in general that aspiration is frustrated: everyone spreads the pitanza and the meat poured into the saucepan does not leave a single olive.
Clean and wash the bowling alley well. With a knife, taking care not to break it, put it with pieces of ham, four chili peppers in slabs, the capers (without removing their salt), pieces of hard-boiled eggs, the peppercorns, four cloves of garlic, two chopped onions and the olives. Add to the candlelight a saucepan with fat, sour orange juice, salt, ground pepper, the onions and the remaining garlic in small pieces, a bay leaf, the toasted oregano, the two types of wine. Leave it for a while in that marinade, so that it spreads well and penetrates it.
Put it on high heat. Brown well, turning it over to expose all parts of the bowling alley to fire. Cover it with the marinade and enough water, so that when it finishes cooking it will be a light sauce. When the meat begins to cook inward, lower the wick a little and cover it, it can give you forty-five to fifty minutes.
This type of meat is usually served with small potatoes (since they are not cut) cooked in the same saucepan, tossed when the meat is almost done so that they are not overcooked. When serving, cut the meat into cross slices so that the filling is visible.
If you prefer, you can accompany it with a vegetable stew, which is also cooked with the meat.
- 1 bowling (approximately 1.7 kg)
- 250 gr of ham
- 6 chili peppers to cook
- 2 tablespoons of capers
- 3 eggs
- 1 sour orange
- 6 black peppercorns
- 3 large onions
- 6 garlic cloves
- 1 teaspoon dried oregano
- 1 cup of red wine
- 1 cup dry wine
- 10 pitted olives