Make Your Roasts Crispy

Be it juicy, grilled, medium, or well-cooked, it’s hard to resist a good roast, which is one of the most beloved dishes in Bolivian cuisine. The sirloin is one of the most recognizable roast cuts in Bolivia and can't be missing from the weekly menu. That’s why we present a simple technique to make your roasts crispy.

1. The technique involves marinating the meat in brine overnight. First, you need to cut the meat according to your preferred size. If you want the roasts to stay juicy, we recommend medium-thick cuts (the thicker, the more juice retained).
2. In a plate or suitable container for the size of your meat, prepare a water and salt solution (brine). The meat should be partially covered, not fully submerged. If you're roasting a lot of meat, increase the amount of salt. Let it rest overnight.
3. The day after the brining, let the excess water drip off slightly, then place the meat in a hot skillet (it can also be baked or grilled). Cover immediately to prevent splattering oil.