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Keperรญ
A popular dish from the lowlands of Bolivia, particularly Santa Cruz, featuring tender, slow-cooked beef (often flank steak) marinated in a flavorful mixture and grilled or roasted to perfection. It's known for its smoky aroma and succulent texture.
๐ง ์ฌ๋ฃ
- 1 kg Beef flank steak(about 2 lbs)
- 6 cloves Garlic(minced)
- 1/2 cup White vinegar
- 1/4 cup Vegetable oil
- 2 tsp Cumin
- 1 tsp Oregano(dried)
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1/2 cup Water
- 1 tbsp Optional: Aji amarillo paste
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a bowl, combine minced garlic, white vinegar, vegetable oil, cumin, oregano, salt, black pepper, and water. If using, add aji amarillo paste. Mix well to create the marinade.
- 2
Place the flank steak in a large zip-top bag or a shallow dish. Pour the marinade over the beef, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 3
Preheat your oven to 350ยฐF (175ยฐC) or prepare a grill for medium-high heat.
- 4
Remove the beef from the marinade, letting excess drip off. Place the steak on a baking sheet or directly on the grill grates.
- 5
Roast in the oven for 1.5-2 hours, or grill for about 15-20 minutes per side, until the beef is tender and cooked through. For a more traditional smoky flavor, some cooks wrap the meat in banana leaves before grilling or roasting.
- 6
Let the keperรญ rest for 10-15 minutes before slicing against the grain. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โMarinating overnight is highly recommended for maximum flavor penetration.
- โIf grilling, use indirect heat for a longer, slower cook to ensure tenderness.
- โBanana leaves add a distinct aroma and moisture; if unavailable, parchment paper can be used as a substitute for wrapping.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include a touch of soy sauce in the marinade.
- Can be served with a side of rice, fried plantains, or a fresh salad.