1. Use a baking pan that fits Frisa®’s Fraldinha, put mustard and add thick salt to taste and other ingredients in the meat.
2. Leave the fat up, put the olive oil, the aluminum paper and put into the previously heated oven to a temperature of 220 ºC for 40 minutes.
3. Peel the onions, put in frozen water and keep it.
4. Pre-cook the potatoes, onions and carrots in boiling water with a bay leaf and two garlic cloves. Keep it.
5. After 40 minutes, take the flank out of the oven, remove the aluminum paper and add the potatoes, sliced carrots and the onions in the juice of the meat.
6. Sprinkle pepperoni pepper.
7. Turn the meat to grill both sides and water with the juice of the meat.
8. Add parsley and scallions to taste.
Side dish: creamy rice
Matches with:
– Wines: Grenache, Mourvèdre and Syrah.
– Beers: American ale and IPA.