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Rub meat with garlic, salt and pepper.
Heat 2 tablespoons oil and sear meat over high heat for 2 – 3 minutes on all sides.
Cover pan and lower heat to medium and cook for 12 minutes. Add beer and continue cooking over low heat until meat is very tender. The time of cooking will depend on the type of meat being used, approximately 45 minutes to 1 hour.
Heat the rest of the oil in a skillet and add onion, tomato, ají, chilli, cilantro, salt and pepper. Add meat, increase heat, add pisco and ignite until flame subsides.
Serve with cooked white rice, cooked yuccas or cassavas and Bananas a l´Orange.
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