Ingredients
marinade
- 2 tbsp sugar
- 4 tablespoons coarse salt
- 1 handful of black peppercorns
- 8 cloves of garlic
- c/n water
Cooking
- 1 tbsp ground chili
- 6 tbsp sweet paprika
- 3 crushed garlic cloves
- 2 sprigs of rosemary
- 1 bottle of red wine
- 1 glass of cola
Procedure
Trim fat from meat
Mix the ingredients of the marinade, in a large container, introduce the roast lid, it has to be covered, cover with film and take to the refrigerator for 24 hours.
Remove and rinse.
For the dressing, mix all the ingredients and cover the roasting lid in a roasting pan. Fill the roasting pan or fountain with the soda cola and red wine until the meat is covered.
Close the pan with aluminum foil and place in an oven at 140 degrees for approximately 3 hours.
Check the amount of remaining liquid during cooking and top up with more wine if necessary.
Once the three hours have passed, transfer the cooking liquid to a saucepan and add one more cup of wine. Cook until the liquid is reduced by half.
Tip: It can be served accompanied by some carrots and onions sautéed in olive oil, salt and pepper
Source: Ambito
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