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April 25, 2024 #Meat #Funding

Juicy Silver Plating

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346 (kcal)


4 Hours


  • 1 tablespoon grated onion
  • 2 crushed garlic cloves
  • 1 tablespoon dried oregano
  • ½ teaspoon ground cloves
  • 3 tablespoons of coarse salt
  • ¼ cup red wine vinegar
  • 3 - 4 tablespoons of oil
  • 2 kilos of beef silver with its fat
  • 3 onions cut in 8 pieces each one
  • 3 carrots cut in thick slices
  • 1 cup of beer or white wine.
  • Step 1 - In a bowl, mix the onion, garlic, oregano, cloves, salt, vinegar and oil and rub the meat with the mixture. Place the meat with the marinade in a bowl, cover with plastic wrap and marinate refrigerated for at least 12 hours.
  • Step 2 - Preheat the oven to a very high temperature (230°C).
  • Step 3 - In a baking dish, place the onions and carrots. On top put the meat, reserving the marinade. Roast the meat for 15 minutes until lightly browned.
  • Step 4 - Reduce oven temperature to low (125°C). In a bowl, mix the reserved marinade with the beer or wine and drizzle the meat with the liquid. Continue cooking the meat for 3½ hours, basting constantly with cold water (total 3 cups).
  • Step 5 - Step 5 - Remove the meat and vegetables from the baking dish, cut the meat into thick slices and place in a pot along with the vegetables and cooking juices, add more water to cover the ingredients. Cook over low heat for 2 to 3 hours, adding more water if necessary. Remove excess fat and serve hot with the meat and vegetables.