{"id":44785,"date":"2022-01-20T06:17:30","date_gmt":"2022-01-20T06:17:30","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/pechuga-de-res-queso-mozzarella-fresco-y-condimento-de-cebolla-roja-encurtida-con-mango-en-una-baguette\/"},"modified":"2024-07-16T12:46:19","modified_gmt":"2024-07-16T16:46:19","slug":"pechuga-de-res-queso-mozzarella-fresco-y-condimento-de-cebolla-roja-encurtida-con-mango-en-una-baguette","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/pechuga-de-res-queso-mozzarella-fresco-y-condimento-de-cebolla-roja-encurtida-con-mango-en-una-baguette\/","title":{"rendered":"Pechuga de res, queso mozzarella fresco y condimento de cebolla roja encurtida con mango en una baguette"},"content":{"rendered":"

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Pechuga de res, queso mozzarella fresco y condimento de cebolla roja encurtida con mango en una baguette<\/h2>\n

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  • 1 Cascade Natural beef brisket, \u00abnose on\u00bb<\/li>\n
  • 3 TBSP paprika<\/li>\n
  • 1\/4 cup sea salt<\/li>\n
  • 1 cinnamon stick<\/li>\n
  • 1 TBSP pepper<\/li>\n
  • 2 TBSP chili powder<\/li>\n
  • 10 ripe mangoes, skin and pit removed<\/li>\n
  • 5 red onions<\/li>\n
  • 3 cups champagne vinegar<\/li>\n
  • 20 fresh ovaline mozzarella balls, sliced into 1\/4 inch rounds<\/li>\n
  • 30 short skinny baguettes from Little T bakery<\/li>\n<\/ul>\n<\/div>\n
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    1. Slice the brisket against the grain along the length of it every 4 inches. Put the chunks into a deep rectangular pan along with the spices.<\/li>\n
    2. Roast, covered, 4 hours at 250 degrees or until tender and much of the fat renders. Shred the meet loosely with tongs then return to the oven, uncovered, another 1 hour. Drain off most of the fat and taste for salt. Keep warm until ready to serve.<\/li>\n
    3. Dice the mango and set aside. Halve the red onions from pole to pole then cut into thin strips vertically. Put them in a pot and cover with the vinegar and three cups water and a generous pinch of salt. Bring to a boil on the stove then set aside to cool. Strain the liquid out and dice the onions, then toss them with the mango. Refrigerate ‘til ready to use.<\/li>\n
    4. To assemble the sandwiches, slice the baguette lengthwise along one side, leaving a hinge on the other. Lay slices of mozzarella along the bottom of the baguette. Lay 5 oz. of the warm shredded beef on top of that. Spoon the mango\/pickle relish to taste over the meat. Gently close the baguette top and bottom together and wrap in parchment, wrapping one end and leaving the other unwrapped. Enjoy!!<\/li>\n<\/ol>\n<\/div>\n
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      Source: Addy Bittner, Portland<\/span><\/p>\n<\/div>\n

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      Almuerzo, Cena, Creaci\u00f3n del chef<\/div>\n
      Carne de res<\/div>\n<\/div>\n<\/div>\n

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