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Vacio a la Fugazzeta
Esto es una técnica llamada Brasear, y va a hacer que cualquier corte de carne que cocines de esta manera, te quede súper tierno. Si lo dejas menos tiempo (1:30hs) te queda un corte bien blandito, pero que no se desmecha, aunque ya si lo dejas más de 2/3hs, literalmente se desarma con solo verlo. Y acá tenes varias opciones, lo comes al plato con papas como hice yo, o lo desmenuzas todo y lo metes en un sandwich, empanadas, tortillas de trigo… está en vos.
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