Head patch

2024-06-17 07:11:57 / RECETA ALFA ALFA PRESS

Head patch

1 head of beef, 1 onion, 1 bay leaf, 6-7 peppercorns, 2-3 tablespoons of olive oil, ½ tablespoon of sauce, 1-2 tablespoons of flour, 2-3 cloves of garlic,
2-3 tablespoons of vinegar, ½ lemon.

Preparation

The head is cleaned, cut in two and placed in a container with plenty of water and left for 2 hours to remove the blood.

Then rinse the head well and place it in a pot of cold water to cover the head completely (about 1.5 liters). We put inside 1 onion, 6-7 peppercorns, 1-2 bay leaves. Let the head boil at a low temperature until the bones fall apart. We clean the meat from the bones and drain the juice.

Put 2 spoons of oil in a pot and fry the flour until it turns golden. Then add the sauce and cook for 2-3 minutes. Add the liquid (that the coca has released during the cooking) gradually, stirring it until it starts to boil. Then we add the chopped meat and let the paste bind at a low temperature for 5 minutes. Adjust it with salt and pepper.

Prepare the sauce that we will serve the patch. Mix in a container 3 spoons of vinegar, 2 spoons of olive oil, 2-3 crushed garlic cloves and 2-3 spoons of lemon juice. Mix all the ingredients in a blender. We serve the patch hot by adding two spoons of the prepared sauce.