Lomo al trapo – Roast Beef from the Middle Ages

Here is the ideal post-collapse (meat) meal.* For future hunter-gatherers, here’s an easy meal when you just want to warm yourself around an open fire on a cool spring evening, drinking some mead and laughing with family and tribe. (Update below with recipe in English.)

My wife and family are from Colombia, which means that my wife’s mother retains memories of and skills from a more self-reliant age. She can turn milk into cheese using only the sun and a powder called “Milkset,” for example. And every now and again, my wife, who has the memories but not the skills, because like most of us in the developing world, her generation never had to use them, still occasionally goes back to her roots.

This dish – Lomo al trapo – likely has very old roots. It’s the sort of thing people have been cooking for thousands of years, because the requirements are simple: cloth, string, fire, beer, salt, hunk of meat.

The instructions below are in Spanish below (here’s the original), but essentially here’s how it goes:

1. Lay out a square of cotton large enough to wrap a hunk of meat.
2. Spread 1 kg of salt over the cloth.
3. Soak another cloth in beer and lay it over the first.
4. Put the meat in the middle, wrap it up and tie it.
5. Cook for approximately 30 minutes per side over an open fire.

I can imagine people cooking this back in the middle ages and even much further back for a small feast.

It looked delicious, and I’m told it was. (As a vegetarian, I didn’t partake in the meat portion of the meal.)

* If you’ve read other articles on this site, you’ll know that I normally write about what we can expect in a future of declining oil supplies, climate change, and worse-than-useless leaders.)

Lomo al trapo

UPDATE: Lomo al Trapo – Beef Tenderloin in Cloth (English recipe)

Comensales: 6
País: Colombia
Tiempo de preparación: 15 mins
Tiempo de cocción: 40 mins
Tiempo total: 55 mins

Preparación:

El lomo debe ser bien fino, largo y sin nervios o grasa.
Mojar el trapo de algodón y cubrirlo con un kilo de sal; colocar el lomo en el centro, y cubrirlo con el resto de la sal. Cerrar bien la tela, cuidando de que la carne quede bien cubierta de sal; superponer los bordes largos y doblar hacia adentro los extremos. Atar muy bien con hilo de cocina, ajustando cada 5 cm. para evitar que se escape la sal.

Colocar en la parilla, cuidando de que las brasas no quemen la tela; cocinar por 8 minutos de cada lado, si le gusta bien jugoso. Si no, extender el tiempo de cocción a 10 minutos para término medio; y 12, si lo desea bien cocido.

Al voltearlo, se nota que la sal se solidificó por efecto del calor. Para retirar la carne, hay que romper esta capa de sal, y quitar bien con un cuchillo lo que puede haber quedado sobre el lomo, el cual debe estar seco por fuera y tierno por dentro.