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Carne Asada al Horno con Vegetales, Puré Cremoso y Salsa Gravy
Una cena festiva para los amantes de la carne: un jugoso corte de punta de anca sazonado y asado con una explosión de sabores (sal gruesa, pimienta, salsa de soja, salsa inglesa, vino tinto, naranja y miel), acompañado de vegetales coloridos al horno, puré de papas cremoso con mantequilla, crema y mozzarella, y una salsa gravy inglesa hecha con los jugos de la carne.
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Cost Breakdown
Critical Success Points
- • Sazonar la carne por ambos lados con sal gruesa y mantequilla antes de hornear.
- • Mantener la grasa de la carne hacia arriba para que se derrita y mantenga la jugosidad.
- • Controlar la temperatura interna de la carne con termómetro (≈65 °C).
- • Reposar la carne 10‑12 minutos antes de cortar.
- • Cocinar la salsa gravy sin grumos, incorporando la harina correctamente.
Safety Warnings
- • Manipula el horno con guantes para evitar quemaduras.
- • El jugo caliente de la carne puede salpicar; usa protección ocular si es necesario.
- • El termómetro debe insertarse en la parte más gruesa de la carne sin tocar hueso.
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