|Photo courtesy of http://blog.shankbone.org/|
The above photo was taken at a Lower East Side of Manhattan street fair, sometime in the past. I don’t know which fair. I don’t know when. All I know is I want to be at that fair and I want one of those grills.
According to Wikipedia the guy in the picture is preparing “Ternera a la Llanera,” a dish from the Colombian marshlands. From what I’ve found on the web, thank you Chrome’s instant translation service, Ternera a la Llanera is the cooking of an entire veal. Now, it they’re cooking an entire veal on the streets of NYC – I NEED to be there!
Here’s the process….
Preparation of Veal llanera or “Mammon” is itself a party, this will kill a calf of approximately one year. The most important preparation are the cuts. There are four classics that are the bear, the eels, rays and the heron.
The bear is the part that covers the neck, throat, jaw and tongue, cut from top to bottom, so that will be taking down the dam.
The Shakers are breast meat, which are extruded in long strips.
The line includes the hindquarters, which, cut from the top (legs), including the tail, and part of the thighs. Cut trying to maintain a round shape with the tail like a bay.
The Heron is only the udder.
The cuts were made by cutting the extra skin, wrap the meat with it are exposed. Strips are sewn with the same skin, so that the meat is completely covered in the oven. Once LSTA and only seasoned with salt (including the head) is roasted in clay and brick oven at medium temperature (250 ° C) for 8 to 12 hours.
One way to know when the beef is ready, when the lips, head, shrink, giving it a cheerful expression.
Where this at? Someone, please tell me!