Ingredients for Homacha
- 4 kg bone marrow meat (bovine meat)
- 3 liters of water
- 2 teaspoons of salt
- 150 g butter
How is Homaça Made?
- Meats with marrow bones are cut into fist-sized pieces without leaving the bone.
- In a saucepan, melt the butter and put the meat on it. Meat cooked by turning it with a spoon is sealed.
- Sealed meats are placed on a clean cloth or in a tinned copper colander and the blood of the meat is expected to drain.
- The drained meats are placed at the bottom of the pot and boiled water is added to them so that they exceed the level of the meat.
- Add salt and optional spices. Cook with the lid of the pot closed.
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