Entree: Colombia – Llanos – Ternera a la Llanera (Open-fire roasted veal from the Llanos, marinated and slow-cooked over wood fire or roasted in the oven)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 1 veal shoulder roast, approx. 3 lb (1.4 kg)
- 6 cloves garlic, minced, approx. 18 g
- 1 large white onion, finely chopped, approx. 8 oz (225 g)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) annatto oil (achiote oil) or 1 tbsp annatto paste dissolved in 2 tbsp (30 ml) oil
- 1/4 cup (60 ml) white vinegar
- 2 tsp (4 g) ground cumin
- 1 tbsp (15 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) beef stock or water for basting
- 2 bay leaves
- 1/2 cup (15 g) chopped fresh cilantro for serving
- 1 lime, cut into wedges for serving
- Optional accompaniment: 1 lb (450 g) yuca, peeled and parboiled, or arepas to serve alongside

Instructions

1. Make a marinade by combining 6 cloves (approx. 18 g) minced garlic, 1 large chopped onion (approx. 225 g), 1/4 cup (60 ml) vegetable oil, 2 tbsp (30 ml) annatto oil, 1/4 cup (60 ml) white vinegar, 2 tsp (4 g) ground cumin, 1 tbsp (15 g) salt, and 1 tsp (2 g) pepper. Massage marinade all over the veal roast. Cover and refrigerate at least 4 hours or preferably overnight.
2. If cooking over an open wood fire (traditional): prepare a steady bed of coals and set a grill or spit about 8–12 in (20–30 cm) above the heat. If using a gas grill, create indirect medium heat. For oven method: preheat oven to 325°F (160°C).
3. Place the marinated veal on the grill or in a roasting pan. Add 1 cup (240 ml) beef stock into a drip pan for basting and tuck 2 bay leaves near the meat.
4. Roast or grill slowly, turning and basting every 20–30 minutes with pan juices or additional annatto oil mixed with stock. Maintain gentle heat so the exterior browns evenly without burning. Cook until an instant-read thermometer registers 145–160°F (63–71°C) for medium-rare to medium, about 1 1/2–2 1/2 hours depending on size and heat.
5. If using the oven method and the surface begins to darken too quickly, tent loosely with foil and continue roasting. For open-fire, move to a cooler spot if charring.
6. Remove roast and let rest 15–20 minutes before slicing thinly across the grain. Spoon pan juices over the slices.
7. Serve topped with chopped cilantro and lime wedges, alongside parboiled and roasted yuca or warm arepas if desired.