Alpaca

[moikel]

Cant seem to attach photos all of a sudden! Any way if the French had Alpaca this is how they would cook it. Fry chopped bacon in heavy based casserole pot remove.Season alpaca shoulder with salt,cbp,brown in bacon fat & evo..Remove add chopped onion,carrot,celery,garlic.Fry for a bit put alpaca&bacon back in ,pour over 1/2 bottle red wine about the same veal stock,big bouquet garni,3-4 cloves ,zest of an orange. Then add 2x bit smoked alpaca neck.Boil liquids briefly  then into medium oven until tender. 

How long is that I have no idea

.Shoulders were bone in 1 kg each.

 

[moikel]

Still cant load photo's,just as well .I cooked this for 4 1/2 hours in a dutch oven ,still tough.Hell I  could cook dinosaur for that long & get it tender. Beets,onions,goat cheese walnut warm salad great. Extra special bottle of Seppelts shiraz magnificent. Sauce great meat tough. Cant win them all.

 

[smokeydokey]

How about "Alpaca au Vin"? From what you were saying about how lean this Alpaca is, what about adding a couple of split leg bones to your braise to let the marrow add some fat and richness?

Just a thought.

 

[moikel]

How about "Alpaca au Vin"? From what you were saying about how lean this Alpaca is, what about adding a couple of split leg bones to your braise to let the marrow add some fat and richness?

Just a thought.

Sauce is fine its reduced to much after so long in the oven.Its the meat that won't play ball. I have cut it up put it back in added some tomato passata .Now going on for 6 hours. 

 

[moikel]

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• moikel
• Jul 22, 2012

Work computer got it done ,still confused but when it comes to computers thats situation normal. Eventually these guys softened but it was a 7 hour cook. I have done beef cheeks & oxtail in 1/2 that. Tasty,will cut it off bone next time.