INGREDIENTS- One calf of one year old
- salt
- condiments
- beer
- preparation
Remove the dams veal characteristics such as the bear, the line, the ribs, the heron, the breasts, the loins, the black flesh, the Entreverao, among others.
Prepare the fire in advance in order to have more fire embers.
Sasone each of these dams with salt and seasonings and pikes push together wood or iron.
Put the meat (the pikes) simmering, separated from each other without stoking the fire to not burn or meat snatch.
Baste the meat with beer and voleteelas to be cooked thoroughly
Remove from heat and ready to serve in castor bean dishes.
In the eastern plains of Colombia, castor bean preparation is itself a party. They can accompany with cassava, plantain or topocho.
