Recipe for the Ibérico Secreto
Recipe for the Ibérico Secreto

The most common way to cook Ibérico Secreto is on the grill or seared in a pan. But we're showing you how to cook Secreto in the oven, over a bed of creamy potatoes and caramelized onions. And with a little garlicky beer sauce to boot. 

Recipe for Ibérico Secreto in the Oven

Serves: 4 

Ingredients

  • 2-3 whole pieces Campo Grande Ibérico Secreto
  • 5 medium potatoes, peeled 
  • 2 onions, julienned 
  • 3/4 cups beer
  • Coarse salt
  • Freshly ground black pepper
  • Dried oregano
  • 3 cloves garlic 
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon each of dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 Tablespoon lemon juice
  • 4 Tablespoons extra-virgin olive oil, plus more as needed 

Preparation

  1. Leave the Secreto at room temperature for at least an hour or two before cooking. This ensures even cooking. 
  2. Using a mortar and pestle, mash the peeled garlic. Then add the freshly ground black pepper, 1 teaspoon of salt, thyme, and rosemary. Mix well until paste forms.
  3. Add the lemon juice to this mixture and stir in the Dijon mustard and oil. The texture of this mixture should be creamy but not thick. You should taste a strong, salty flavor.
  4. Brush the meat with this mixture using a pastry brush, being sure to coat the meat well on both sides.
  5. Preheat the oven to 350ºF. 
  6. Cut the potatoes into slices of the same thickness so they cook evenly.
  7. Place a layer of potatoes in a baking dish or baking tray. Top with a layer of onions. 
  8. Add the beer to the pan and season with salt and pepper.
  9. Sprinkle with herbs and extra virgin olive oil.
  10. When the tray is ready, place the Iberian Secreto on top and place it in the oven. 
  11. Cook for 30 minutes. Once this time has elapsed, remove the tray and use tongs to flip the Ibérico Secreto. 
  12. Cook for a another 20-30 minutes. You will know the meat is ready when the Secreto starts to brown - it should not look burnt!. The potatoes will also be golden brown.
  13. It is essential to watch the amount of liquid in the pan. If it evaporates from the heat to quickly, add more beer and a drizzle of olive oil.
  14. Once the Secreto and potatoes are ready, remove the pan from the oven and let it rest for five minutes before serving.
  15. For plating, place a piece of the Secreto on the plate and top it with the onion and potatoes. Pour a little of the cooking juices over the top. ¡Buen provecho!

What to Serve with Ibérico Secreto

Here we serve this dish with potatoes and onions, which help soak up the juices from the Secreto as it cooks. If that's not enough, you can also prepare a delicious rice dish or a fresh salad with onions, tomatoes, and lettuce. Remember that less is more. You want the Secreto to shine. 

Cutting the Ibérico Secreto

In addition to cooking, cutting the Ibérico Secreto is an important part of proper Secreto execution. Generally, the whole piece is served at the table and each diner cuts their own steak. As you cut, pay close attention to the marbling and fibers of the meat. You want to cut against the grain to keep those juices locked in and to maintain ideal textures. 

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