LOMO AL TRAPO (TRADITIONAL COLOMBIAN BEEF DISH) RECIPE
The
secret to this traditional Colombian beef dish is its charred preparation. A
wine-soaked cloth is covered in salt and wrapped around a whole tenderloin.
After it roasts directly on hot coals, the salt and cloth are cracked off to
reveal a perfectly cooked and well-seasoned piece of meat.
Total
Time : 1 hr 45 mins (includes standing
and resting times)
Active
Time : 30 mins
Servings : 6
INGREDIENTS
·
One
2- to 2 1/2-pound beef tenderloin
·
1
cup red wine
·
1
1/2 to 2 pounds kosher salt
·
1
teaspoon red pepper flakes
·
1
teaspoon freshly ground black pepper
·
3
to 4 sprigs fresh oregano
Special equipment: a large cotton towel; kitchen
twine; a charcoal grill
INSTRUCTIONS
1.
Let
the tenderloin stand at room temperature for about 1 hour.
2.
Prepare
a charcoal grill for medium-high heat.
3. Put
the wine in a medium bowl. Soak a large clean cotton towel in the wine until
completely soaked. Wring out the towel until it is damp but not dripping. Lay
the towel out flat on a work surface with a long side facing you. Sprinkle the
salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch
thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the
salt.
4.
Position
the tenderloin on the bottom center of the salt rectangle, so there is about a
1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel,
folding in the sides and making sure the meat is covered in salt on all sides.
Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
5.
Place
the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook
for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes,
then cut the tenderloin out of the towel and break away the salt crust.
Transfer to a cutting board. Let rest for another 10 minutes before slicing.
Recipe
from foodnetwork.com
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