Carne mechá Andalusian style, a very traditional homemade cold cut
Last Updated on
Total: 1 h Diners: 8
Andalusian carne mechá has nothing to do with any carne mechada from South America. On the other side of the pond, they call carne mechada to the frayed meat that usually goes inside a sauce or a stew and, on the other hand, here we refer to those meats that have a wick inside. What is a wick? An indentation filled with whatever you like. Of course, there are many ways to make and eat carne mechada – or carne mechá – and among them we could highlight those that are enjoyed hot with sauce or those that, like this one, are more like a cold meat to be eaten cold.
It goes without saying that my mother-in-law is the architect of this dish at home and that I have only replicated it from a shoulder of pork that she kindly gave me. I did not know this cut until I came across Huelva and its traditions, a piece of pork that is taken from the head of the loin, behind the shoulder blade, and which is very marbled. The fatty streak will bring us, in addition to flavor, a lot of juiciness. Inside the wick only includes my mother-in-law very finely chopped garlic, parsley in the same way and a few slices of ham that I have replaced by the delicious cured bacon that melts in the mouth.
Maybe all the praises of this dish that can not miss in the fridge of my family also come from the way it is cooked. It is cooked in salt, so all the meat juices are better preserved and the meat is tender and very tasty. I used a precision thermometer, one of those that you prick the piece of meat and you know what temperature it is inside; and I finished baking when it reached 53ºC. A little below what my mother-in-law usually leaves it, but also a little juicier. Of course, I overdid it with the garlic, she leaves it softer, but I had never seen her larding a piece live. Here I have already adjusted the quantities.
Of course, you could make a sauce to accompany this meat and take it hot if you want. A mushroom sauce, a Spanish sauce, an almond sauce or a whiskey sauce would go great with it. Or simply a good veal bone demiglaçe.
How to make Andalusian beef brisket
Ingredients
. Presa de Paleta or Iberian pork shoulder, 1 piece (600 g approx) Garlic cloves, 3 pcs Chopped parsley, 4 tablespoons Joselito cured bacon, 100 g Coarse baking salt, 2 kg
Step 1
Preheat the oven to 220 ºC. Peel the garlic cloves and chop them finely, very finely. Chop the parsley in the same way. You could put both in a blender chopper accessory and, being careful not to form a paste, chop them. To do this, it is best to give quick, dry blender strokes.
Step 2
Remove the hard part of the outer rind from the bacon, slice it and then chop it finely as well.
Step 3
With the help of a ham knife, a pointed skewer or a larding needle, make longitudinal slits in the meat. As controlled as possible, widening the walls a little. Without going all the way to the bottom so that there is a stop. The ideal is to make about four strands.
Step 4
With the help of tweezers or the utensil you have chosen to make the strands, insert the minced garlic, parsley and bacon into the channels until they are completely full.
Step 5
Tie up the meat with the help of the bridle strings, making sure it is very tight.
Step 6
Prepare a baking tray with a base of coarse salt, place the piece of meat on top and cover completely with the salt.
Step 7
Insert in the oven, lower the heat to 200 ºC and bake for about 45 minutes or until the thermometer reads 53 º C inside temperature for juicy goodness. Let cool completely.
Step 8
Carefully remove the crust and remove any salt that may have stuck to the meat. Slice according to taste. Thinner or thicker.
