Mamona / Ternera a la Llanera

Ingredients

Instructions

1. 1

   Blend beer, garlic, scallion, salt, and optional cumin and marinate the meat for 6 hours.

2. 2

   Traditionally, large cuts are mounted on stakes around a wood fire and cooked slowly by radiant heat.

3. 3

   At home, arrange the cuts around the cooler zone of a charcoal grill or roast them at 300°F/150°C until tender, then finish directly over high heat.

4. 4

   Baste occasionally with marinade that has been boiled first, or with a separate clean batch.

5. 5

   Rest before slicing.