Lomo al trapo

Votes: 1

Time: 1 hour 45 minutes
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 444, total fat 30 G., saturated fats 12 G., proteins 33 G., carbohydrates 2 G., fiber 1 G., cholesterol 140 mg, sodium 491 mg, sugar 0 G.

The secret to the delicious flavor of this traditional Colombian beef dish is its grilled preparation. A whole beef tenderloin is wrapped in a wine-soaked cloth with a layer of salt and placed directly over the hot coals. After grilling, remove the cloth, break up the salty crust, and reveal a savory, aromatic piece of meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef tenderloin weighing 1-1.2 kg.
1 cup red wine
700-900 g of coarse salt
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3-4 fresh sprigs of oregano
Special equipment: large cotton towel; kitchen string; charcoal grill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red wine, red pepper flakes, oregano

Cooking the dish according to the recipe:

Preheat a charcoal grill to medium-high heat. Let the tenderloin rest at room temperature for 1 hour.
Pour the wine into a medium bowl. Dampen a large, clean cotton towel with the wine, completely saturating it. Wring out the towel so it's damp and not dripping. Place the towel on a work surface with the long side facing you. Sprinkle salt onto the towel in a 16" x 12" rectangle, about 0.5" thick. Sprinkle the salt with red pepper flakes, black pepper, and oregano sprigs.

Place the tenderloin in the center of the bottom edge of the salt rectangle, about 2 cm from the edge. Wrap the tenderloin in a towel, folding the towel over the sides so that the meat is coated with salt on all sides. Tie the towel tightly with kitchen twine at intervals of 2.5-5 cm.
Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and grill for another 10 minutes. Transfer to a metal baking sheet and let rest for 5 minutes, then remove the tenderloin from the towel and scrape off any salt crust. Transfer the meat to a cutting board. Let rest for another 10 minutes and then carve.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / Food Network - recipes / Caribbean cuisine